Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Makdous
Baby eggplants stuffed with a spiced walnut, red pepper, and garlic filling, packed in salt and olive oil to pickle, a tangy Levantine preserved appetizer.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Remove the tough stem caps from the baby eggplants, but leave the tops intact. Boil them in a large pot of water for 10-15 minutes until just tender but not mushy. Plunge into an ice bath to cool.
- 2
Slit each eggplant lengthwise down the middle (without cutting all the way through). Rub the inside of each slit generously with kosher salt.
- 3
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.
- 4
In a bowl, mix the finely chopped walnuts, diced red bell pepper, minced garlic, and Aleppo pepper.
- 5
Stuff a generous spoonful of the walnut mixture tightly into the slit of each drained eggplant.
- 6
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1700
Calories
7 g
Protein
21 g
Carbs
182 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Makdous are baby eggplants cured in olive oil, stuffed with walnuts, garlic, and red pepper, a Syrian and Lebanese preserve traditionally made in large batches each autumn to last the winter. The eggplants are boiled, drained, stuffed, salted, and then submerged in oil where they ferment slowly into something tangy and rich. They are a breakfast and meze staple, eaten whole with bread.
Listahan note
This version is a true preserve, so the work is in the patience: boiling, draining well, stuffing, and letting the oil and time do the rest. Draining is the make-or-break step, so do not rush it.
Technique cues
- Drain the boiled eggplants under a weight for hours so no water remains to spoil the oil cure.
- Salt the eggplants inside and out, which both seasons and draws out the last moisture.
- Submerge the stuffed eggplants fully in oil with no gaps so air does not cause spoilage.
Kitchen flow
- Parallel prep
- Boil the eggplants while you grind the walnut filling so they can drain as soon as they cool.
- Make-ahead
- Makdous is entirely make-ahead; it needs at least a week in oil and keeps for months.
- Leftover move
- Chop a cured eggplant into a wrap with labneh, or use the flavored oil to dress salads.
- Cleanup rhythm
- Work over a tray to catch oil drips and keep the curing jar and rim scrupulously clean.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Baby eggplants
the vessel
Purpose: Small eggplants cure tender and hold the stuffing whole.
Handling: Boil until just tender, then drain thoroughly under weight.
Adaptation: Use the smallest eggplants you can find; large ones do not cure well.
Walnuts
the stuffing core
Purpose: Ground walnuts give the filling its rich, earthy body.
Handling: Chop coarsely and mix with garlic and pepper.
Adaptation: There is no traditional swap; for nut-free, makdous is not the dish to adapt.
Garlic
pungent aromatic
Purpose: A heavy hand of garlic defines the cured flavor.
Handling: Mince or crush and fold through the walnut filling.
Adaptation: Adjust quantity to taste; the tradition is generous.
Red pepper (Aleppo)
color and gentle heat
Purpose: Adds warmth and the characteristic red flecks through the filling.
Handling: Mix dried Aleppo pepper into the stuffing.
Adaptation: A mix of paprika and a pinch of chili flakes.
Olive oil
the cure and preserve
Purpose: Submersion in oil is what cures and preserves the eggplants.
Handling: Use enough good oil to fully cover the packed jar.
Adaptation: There is no real swap; the oil cure is the method.
Technique notes
- Pack the jar tightly so the eggplants stay submerged and no air pockets form.
- Top off the oil after the first few days as the eggplants absorb some, keeping them fully covered.
- Store in a cool, dark place and always use a clean utensil to lift them out so the batch stays safe.
Ingredient swaps
- Lower-oil note
- Once cured, lift portions out and let excess oil drip off before serving.
- Spicier direction
- Add extra chili flakes to the walnut filling for more heat.
- Smaller-batch direction
- Cure just a few eggplants in a small jar to try the method first.
Serve alongside
- Warm pita and labneh
- Olives and white cheese
- Sliced cucumbers and tomatoes
- Mint tea cookies
- Hot mint tea
- Strong Arabic coffee
- Fresh orange juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Cured makdous keeps for several months submerged in oil in a cool, dark place; refrigerate after opening. Always keep the eggplants fully covered in oil and use clean utensils to prevent spoilage. They are a preserve, not a freezer item.
Equipment
- Large pot for boiling
- Colander and weight for draining
- Sterilized glass jar
- Small spoon for stuffing
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Makdous to your week, check it against your household's allergens, and build the shopping list automatically.
More Middle Eastern recipes
Middle Eastern Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Halawet El Jibn
A Levantine sweet cheese roll of stretched mozzarella and semolina dough wrapped around rose-scented clotted cream, topped with crushed pistachios and sugar syrup.
Middle Eastern Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Dolma (Warak Enab)
Grape leaves stuffed with a mixture of rice, meat, and herbs.
Middle Eastern Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mujadara
A comforting dish of cooked lentils together with groats or rice, garnished with sautéed onions.