Dish

Makdous

Pickled Stuffed Eggplant

Makdous is a flavorful and healthy dish that is perfect for vegetarians and vegans. The eggplants are rich in fiber, vitamins, and minerals, while the stuffing provides a good source of protein and healthy fats. The pickling process adds a tangy and slightly sour taste to the dish, making it a great addition to any meal. Makdous is also easy to prepare and can be stored for several months, making it a convenient and tasty snack or appetizer. To make Makdous, you will need baby eggplants, walnuts, garlic, red pepper flakes, olive oil, and salt. First, wash and dry the eggplants, then cut off the stems and make a small slit down the center. Next, mix the walnuts, garlic, red pepper flakes, and salt in a bowl, then stuff the mixture into the eggplants. Place the stuffed eggplants in a jar, then cover with olive oil and let them pickle for at least a week before serving.

Asian cuisine› Arab cuisine› Levantine cuisine

Vegetable Dish

Origins and history

Makdous is a traditional dish that originated in Lebanon and is now popular throughout the Middle East. It is often served as an appetizer or snack, and is also a common ingredient in mezze platters. The pickling process was originally used as a way to preserve the eggplants for the winter months, but it has since become a popular way to add flavor and texture to the dish.

Dietary considerations

Makdous is a vegetarian and vegan dish that is also gluten-free and dairy-free. However, it is high in calories and fat due to the use of olive oil and walnuts, so it should be consumed in moderation by those watching their weight or cholesterol levels.

Variations

There are many variations of Makdous, with different stuffing ingredients and pickling methods. Some recipes call for the use of pomegranate molasses or vinegar in the pickling liquid, while others add herbs like mint or parsley to the stuffing mixture. Some versions also include meat or cheese in the stuffing.

Presentation and garnishing

To make the stuffing easier to handle, you can pulse the walnuts and garlic in a food processor until they are finely chopped. You can also use a small spoon or piping bag to fill the eggplants with the stuffing. When pickling the eggplants, make sure they are completely covered with olive oil to prevent spoilage. For a visually appealing presentation, garnish the dish with fresh herbs like parsley or mint.

Tips & Tricks

If you don't have access to baby eggplants, you can use larger eggplants and cut them into bite-sized pieces. Make sure to remove any seeds or tough parts before stuffing them. You can also experiment with different stuffing ingredients to create your own unique version of Makdous.

Side-dishes

Makdous is often served with pita bread or crackers, and can also be used as a topping for salads or sandwiches. It pairs well with other Middle Eastern dishes like hummus, baba ghanoush, and tabbouleh.

Drink pairings

Makdous pairs well with a variety of drinks, including red wine, beer, and tea. For a non-alcoholic option, try serving it with a glass of mint lemonade or iced tea.