Levantine cuisine · Salads & Mezze

Makdous

Small eggplants stuffed with walnuts, garlic and chili and preserved in olive oil - a pantry staple for mezze and breakfast.

Ingredients · for 8 servings

• 1 kg small eggplants
• 200 g walnuts
• 1 head garlic
• 2 tsp chili flakes
• 1 tbsp sweet paprika
• 3 tsp salt
• 500 ml olive oil

Instructions

1. Wash the eggplants, trim the stems but leave the green calyx on, and blanch in boiling salted water for 6-8 min, until they can be pierced easily but are still firm.
2. Drain the eggplants, slit lengthwise almost to the end and drain upside down overnight weighted with a board - not a single drop of water may remain.
3. Finely chop the walnuts and garlic and mix with the chili flakes, paprika and 2 tsp salt into a crumbly filling.
4. Carefully open each eggplant with your thumb, rub the inside with the remaining salt and pack in 1-2 tsp of filling firmly without tearing the fruit.
5. Pack the eggplants tightly into a sterilized jar and cover completely with olive oil - nothing may peek out, or the batch will grow mold.
6. Seal and let cure in a cool, dark place for 5-7 days, then serve as a mezze or at breakfast with bread and some of the flavored oil.