healthy food

Pickled Eggplants : A Culinary Delight


  • Baby eggplants (small and firm) – about 1 pound
  • Walnuts – 1 cup, finely chopped
  • Garlic – 5-6 cloves, minced
  • Red pepper flakes – 1 tablespoon (adjust according to spice preference)
  • Salt – 2 tablespoons
  • Olive oil – 1 cup (approximately)

Pickled eggplant


  1. Prepare the Eggplants:

    • Wash the baby eggplants thoroughly and pat them dry.
    • Trim the stems and make a lengthwise slit in each eggplant, being careful not to cut through.
  2. Salt and Drain:

    • Sprinkle salt generously over the eggplants, making sure to get some salt into the slits.
    • Place the eggplants in a colander and let them drain for about 3-4 hours. This step helps remove excess moisture.
  3. Stuff the Eggplants:

    • In a bowl, mix the finely chopped walnuts, minced garlic, and red pepper flakes.
    • Stuff each eggplant with the walnut mixture, pressing it gently into the slits.
  4. Layering in Jars:

    • Place the stuffed eggplants tightly in clean, dry glass jars.
    • Pour olive oil over the eggplants, ensuring they are completely submerged. The oil acts as a preservative and imparts flavor.
  5. Fermentation:

    • Seal the jars tightly and let them sit at room temperature for about 2-3 weeks to allow the eggplants to ferment. Check occasionally to ensure they remain submerged in oil.
  6. Storage:

    • Once the fermentation process is complete, store the jars in the refrigerator. Makdous can be kept for several months, and the flavors continue to develop over time.
  7. Serving:

    • Before serving, bring the Makdous to room temperature. The oil may solidify in the refrigerator, so let it liquefy again.
    • Serve as an appetizer, side dish, or part of a mezze platter. Enjoy the unique and robust flavors of authentic Makdous!

Note: Adjust the spice levels, oil quantity, and other ingredients according to personal preferences. This recipe reflects a traditional approach, but variations exist across different regions and families.

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