Makdous

Slit each eggplant lengthwise down the middle (without cutting all the way through). Rub the inside of each slit generously with kosher salt.

Place the salted eggplants in a colander, cover with a heavy plate and a weight, and let them drain at room temperature for 2 to 3 days until all the bitter liquid is expelled.

In a bowl, mix the finely chopped walnuts, diced red bell pepper, minced garlic, and Aleppo pepper.

Stuff a generous spoonful of the walnut mixture tightly into the slit of each drained eggplant.

Pack the stuffed eggplants tightly into a sterilized glass jar. Fill the jar completely with olive oil, ensuring no eggplants are exposed to air. Seal tightly and let them cure in a cool, dark place for 2 to 3 weeks before eating.