Makdous is more than just a food; it is a late-summer tradition in Levantine households. Families gather to prepare these oil-cured, stuffed baby eggplants to be consumed throughout the winter.
The Ingredients
The process starts with tiny, specific eggplants. Once boiled and pressed to remove moisture, they are stuffed with a rich mixture of walnuts, red pepper, garlic, and salt.
The Curing Process
The magic happens during the curing process. The stuffed eggplants are submerged in high-quality olive oil. As they rest, the flavors meld together, creating a tangy, nutty, and savory bite that is incredibly complex.
Serving Makdous
Makdous is traditionally served for breakfast or supper alongside warm flatbread, fresh vegetables, labneh, and sweet black tea. It is a testament to the preservation techniques of our ancestors.