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Makdous, or stuffed pickled eggplant, is a traditional Lebanese dish that captures the heart of Middle Eastern preservation techniques and bold, flavourful cuisine. This dish is a common sight in Lebanese households, often enjoyed as a breakfast or mezze item.
The blend of tangy, nutty, and garlicky flavours makes Makdous a truly unique experience for those eager to taste something distinctly Levantine.
What Is Makdous?
Makdous consists of small baby eggplants that are boiled, stuffed, and then preserved in olive oil. The stuffing typically includes a flavorful mix of garlic, walnuts, and red peppers, creating a rich, savoury filling that contrasts beautifully with the tartness of the pickled eggplant.
After the eggplants are stuffed, they are carefully pressed to remove excess moisture and then stored in jars filled with olive oil. This allows the flavors to meld and intensify over time, making the dish even more flavorful as it ages.
The eggplants are usually served as part of a mezze spread, alongside hummus, labneh, and olives, or as a side to main dishes. It is often enjoyed spread over fresh bread or paired with flatbread to soak up the flavourful oil.
Ingredients and Taste
Makdous is a dish that plays with textures and flavours. The main ingredient, baby eggplants, is soft but firm enough to hold the hearty stuffing inside. The walnut stuffing provides a crunchy contrast, while the red peppers add a mild sweetness that balances the savoury and garlicky notes.
The garlic enhances the dish’s overall depth, giving it that characteristic punch of Middle Eastern cuisine. The preservation in olive oil infuses the eggplant with a smooth richness, making each bite both tangy and indulgent.
The taste of Makdous is a combination of sour from the pickling, earthy and nutty from the walnuts, and pungent from the garlic. It’s a flavour profile that grows with time, becoming more complex as the ingredients marinate together.
A Taste of History
Makdous has a long history in the Levant region, particularly in Lebanon and Syria, where preserving vegetables was a common way to extend the life of seasonal produce.
Eggplants, abundant in the Mediterranean climate, were ideal for such preservation. Makdous is typically made during the autumn months, allowing families to enjoy the preserved flavours throughout the winter.
Traditional Lebanese Makdous Recipe
Serves: 4 people
Ingredients:
- 8 small baby eggplants (about 8-10 cm long)
- 2 tbsp salt (for brining)
- 1 1/2 cups walnuts, finely chopped
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
- 1/2 cup olive oil (plus more for preserving)
- 1/2 tsp ground cumin (optional)
- 1/2 tsp ground coriander (optional)
- 1/4 cup red bell pepper, finely chopped
- Salt to taste
Directions
To begin, bring a large pot of water to a boil. Trim the stems from the eggplants but leave them whole. Add the eggplants to the boiling water and blanch them for 5-7 minutes until they soften slightly but are not fully cooked. Drain and set aside to cool.
Once the eggplants have cooled enough to handle, slice each one lengthwise, making a slit from the top to about 3/4 down without cutting all the way through. Sprinkle salt inside the slits and on the surface of the eggplants. Place the salted eggplants in a colander, cover with a plate, and weigh them down to help extract moisture. Let them drain for 24 hours.
In a medium bowl, prepare the stuffing. Combine the finely chopped walnuts, minced garlic, red pepper flakes, and finely chopped red bell pepper. Add cumin and coriander if using. Stir in 2 tablespoons of olive oil to bind the mixture, and season with salt to taste. The filling should be aromatic and slightly spicy.
Rinse the eggplants to remove excess salt and pat them dry with paper towels. Carefully open each eggplant and stuff them with the walnut mixture, ensuring the filling is packed firmly into the slit.
In a sterilized jar, layer the stuffed eggplants, pressing them down gently to fit snugly. Pour enough olive oil into the jar to completely submerge the eggplants, ensuring they are well-covered. This oil will act as a preservative and impart flavour over time.
Seal the jar tightly and place it in a cool, dark place. Let the makdous pickle for at least 5-7 days before consuming, though for the most authentic flavour, allow them to cure for two weeks.
Once ready, remove the makdous from the jar. Drizzle with additional olive oil if needed and serve them as part of a mezze spread, alongside pita bread, labneh, and olives.
Makdous are traditionally enjoyed at room temperature, and the tangy, rich flavour of the pickled eggplants deepens with time. Store the jar in the refrigerator, ensuring the eggplants are always
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