Actual “makdous” (stuffed eggplant with walnuts and garlic in olive oil)

 Beautiful — you’re going for the true Lebanese makdous (مكدوس)! 🇱🇧

This is a beloved traditional preserve: small eggplants stuffed with walnuts, garlic, chili, and soaked in olive oil. It’s tangy, garlicky, nutty, and deeply aromatic — a staple in many Lebanese homes, especially in the mountains.

Here’s how to make it the authentic way 👇

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🍆 Lebanese Makdous (Stuffed Eggplants with Walnuts & Garlic in Olive Oil)

Ingredients (for about 10 small makdous)

• 10 small baby eggplants (the small, firm kind — about finger-sized)

• 1½ tbsp salt (non-iodized)

• 1 cup walnuts, finely chopped

• 4–5 garlic cloves, minced

• 1–2 small red chilies, finely chopped (optional, for heat)

• 1 tsp crushed red pepper flakes (optional)

• Enough extra virgin olive oil to fully cover (about 2–3 cups)

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🕒 Step-by-Step Method

1. Prepare the eggplants

• Wash and trim just the stems, keeping the tops mostly intact.

• Boil eggplants in salted water for 5–7 minutes, until tender but not mushy.

• Drain and place on a towel to cool slightly.

2. Salt and drain

• Slice each eggplant lengthwise (about ¾ through, not all the way).

• Sprinkle salt inside each slit and place them in a colander, slit side down.

• Weigh them down with a plate and something heavy (like a jar or bowl).

• Let drain for 24 hours — this removes moisture and bitterness.

(Tip: Place the colander in a sink or over a bowl; the eggplants will release quite a bit of water.)

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3. Make the filling

• In a bowl, mix together chopped walnuts, garlic, and chili.

• Add a little salt or chili flakes if you like it spicier.

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4. Stuff the eggplants

• Gently open each eggplant and fill with the walnut mixture.

• Press lightly to pack it in but don’t tear the skin.

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5. Press again (optional for authentic texture)

• Place stuffed eggplants in a shallow dish, cover with a plate, and weigh down again for another 1–2 days.

• This step helps them release excess moisture and lets the flavors deepen.

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6. Store in olive oil

• Transfer the makdous to a clean glass jar.

• Pour extra virgin olive oil until all eggplants are completely submerged.

• Seal tightly and refrigerate or store in a cool, dark place.

Allow them to marinate for at least 5–7 days before eating — they’ll continue to absorb flavor and become silky and rich.

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🌿 Serving Suggestions

• With warm pita bread and labneh for breakfast.

• On a mezze platter with olives, hummus, and pickles.

• Chopped into salads or grain bowls for a tangy, nutty kick.

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💡 Storage Tips

• Always keep the makdous submerged in oil to prevent spoilage.

• They can last 1–3 months in the fridge if properly covered.

• If the oil level drops, top it up.