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Makdous

Local name : مكدوس

Baby aubergines cured in salt then stuffed with walnut, red pepper and garlic, and kept under a blanket of olive oil.

VeganGluten-free#aubergine#walnut#garlic#preserved#syria
Makdous

Photo : QuasarFr · CC BY-SA 4.0

Prep
45 min
Cook
15 min
Total
60 min
Serves
8
Difficulty
Medium

Method

  1. Steam the aubergines whole for 12 minutes. They should give under a finger without collapsing.
  2. Slit each one down one side, stopping short of cutting through. Rub coarse salt inside.
  3. Set them slit side down in a colander, cover with a weighted plate and let them drain for 24 hours.
  4. Chop the walnuts, garlic and pepper together by hand, then salt the filling.
  5. Pack a spoonful of filling into each aubergine and press the slit closed.
  6. Pack them tightly into a jar, cover completely with olive oil and wait a week before tasting.

Draining under a weight pulls out the water that would otherwise ferment the jar, and it is the step you cannot rush. Syrian families make makdous in October at the end of the aubergine harvest, stocking the jars for winter breakfasts. Check weekly that the oil still covers the aubergines, and top it up when the level drops.

Nutrition · per serving

Calories
261 kcal
Protein
5.6 g
Fat
22.4 g
Carbohydrate
14.3 g
Fibre
6.3 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why must the aubergines drain under a weight for 24 hours?

This step decides whether the jar keeps: water left in the flesh would ferment under the oil. Salt plus a weight pulls it out far more thoroughly than simply letting them sit. There is no shortening this stage.

How do I know if a jar has gone wrong?

Check weekly that the oil still covers every aubergine and top it up if the level drops, since any exposed to air will spoil. Bubbles, a sour smell or a bulging lid mean fermentation, and the jar should be discarded. Always use a clean spoon to serve.

What can replace the dried red peppers?

Aleppo pepper flakes, already offered as the alternative in the recipe, give a very similar colour and gentle heat. Failing that, good sweet paprika with a pinch of chilli works, but avoid fresh peppers, whose water would put the preserve at risk.

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