afoona
Makdous
Salads

Makdous

Makdous - small pickled eggplants stuffed with walnuts, pepper and garlic, preserved in olive oil - a traditional Levantine delicacy

⏱ 1 hr 30 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Cut a long slit in the side of each eggplant, without cutting all the way through.
    KnifeCutting board
  2. 2
    Salt the eggplants inside and out with the salt and leave for 24 hours to draw out the bitterness.
  3. 3
    Squeeze the eggplants firmly to remove the liquid and pat dry well.
    Kitchen towel
  4. 4
    Mix the walnuts with the red pepper, garlic, chili pepper and olive oil for the filling.
    Bowl
  5. 5
    Stuff each eggplant with a spoonful of the filling.
  6. 6
    Arrange the eggplants in a clean jar and cover completely with the olive oil.
    Jar
  7. 7
    The jar stands outside the fridge for 2 days, and only then goes into the fridge.
    Refrigerator
  8. 8
    Serve with pita.
841calories
7 gprotein
14 gcarbs
83 gfat
● protein 4%● carbs 6%● fat 90%

Per serving (416 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (6)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Kitchen towel · Also works: Plastic wrap (Plastic wrap over the bowl) · Paper towels (None)
  • Jar · Also works: Storage container (None)

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Makdous

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