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