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Makdous
Makdous: Syrian baby aubergines stuffed with walnuts, red pepper and garlic, cured in olive oil
Every autumn, Damascus kitchens fill with jars of makdous as families preserve the last of the small aubergines for the winter breakfast table. The aubergines are boiled, salted and pressed for a day, then stuffed with walnuts, red pepper, garlic and chilli and packed under olive oil to cure until tangy and tender. A couple of them, split on a plate with bread, labneh and tea, is the classic Syrian morning. Common mistake: skipping the pressing — any water left in the aubergines can spoil the jar. Chef's tip: keep the jar in the fridge and always lift them out with a clean fork; homemade preserves in oil should be kept chilled and eaten within a month for safety.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 12
Ingredients
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Method
0/6 doneStep 1: Bring a large pan of water to the boil and simmer 2 ¼ lb baby aubergines for 8–10 minutes until a knife slides in but they still hold their shape. Drain and cool.
10 minStep 2: Make a lengthways slit in each aubergine, leaving both ends intact. Rub a pinch of 2 ⅜ tbsp salt into each slit.
Step 3: Pack the aubergines slit-side down in a colander, put a plate and a heavy weight on top and leave in the fridge for 24 hours to drain.
1440 minStep 4: Mix 7 oz walnuts, 2 red pepper, 8 cloves garlic, 2 tsp Aleppo pepper or chilli flakes and the rest of ⅝ tbsp salt. Stuff each aubergine generously and squeeze it closed.
Step 5: Pack tightly into a clean, dry jar. Pour in 2 cups olive oil to cover completely, tapping the jar to release air bubbles.
Step 6: Close and keep in the fridge for 5–7 days before eating, until the aubergines taste mellow and tangy. Keep refrigerated, always covered with oil, and eat within a month. Bring to room temperature before serving.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 3 g
- Carbs
- 6 g
- Fat
- 22 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does makdous take?
- About 55 minutes in total: 45 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of walnuts?
- Pecans or chocolate chips, same amount.
- What can I use instead of red pepper?
- Any colour of bell pepper, same amount.
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