Makdous (Arabic: المكدوس or sometimes المقدوس) are oil cured eggplants. From Syria, they are tiny, tangy eggplants stuffed walnuts, red pepper, garlic, olive oil and salt. Sometimes chilli powder is added.
- 2 pounds small, thin eggplants (3-4 inches long)
- olive oil
- 1 cup finely chopped walnuts
- 1 small chili, finely chopped
- 4-6 cloves garlic, crushed
- Trim the stem end of the eggplants
- Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain
- when they are cool, very gently squeeze to get rid of the water.
- Mix the walnuts with the chili and garlic and add a little salt.
- Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket.
- Put a pinch of salt in each aubergine and close it .
- Put the salted aubergine in a colander over a bowl with a plate and weight on top and leave it to drain for next day.
- Stuff with the walnut mixture.
- Transfer carefully to a jar, and cover with oil. They should be ready in two days.
- Check the jar from time to time to see the level of the olive oil.
- add more olive oil in case you find that it does not cover the aubergines.