Makdous – Traditional Stuffed Eggplant Pickles

Makdous – Traditional Stuffed Eggplant Pickles

Makdous is a delicious type of pickled dish that provides the body with rich and wholesome nutrition. It is one of the most popular traditional foods in the Levant, especially in Syria and Lebanon, where families—particularly women—prepare it in large batches and store it to be served on breakfast and dinner tables throughout the year.

The dish is believed to have originated in the Syrian city of Aleppo, from where it spread to other parts of Syria and neighboring countries. Traditionally, the best time to prepare Makdous is in September and October, when eggplants are at their peak.

The main ingredient is small eggplants, which are stuffed and preserved in olive oil. Because of its rich mixture, Makdous is considered a complete food, packed with nutrients that benefit the body. It is said to have numerous health benefits: it provides essential vitamins and minerals, helps reduce the risk of cancer, improves digestion thanks to its fiber content, relieves sinus congestion, supports prostate health, and contributes to protecting the heart from clots and arteriosclerosis.

Ingredients (Serves 4):

 

• 1 kilogram small eggplants

• 2 tablespoons salt

• 1 cup red bell peppers, chopped, sun-dried, and ground

• Enough olive oil to fill the preserving jar

• 1 cup walnuts, pistachios, or almonds (based on preference)

• 4 cloves garlic, crushed

• Ground red pepper, to taste

• 2 cups roasted sesame seeds

Preparation Method:

1. Wash the eggplants and remove the stems. Place them in a large pot with water and salt, and boil until tender.

2. Once cooked, slit each eggplant in the middle and sprinkle a little salt inside.

3. Place the eggplants in a strainer, cover them, and press with a weight to drain excess water. Leave them like this for at least a full day.

4. Meanwhile, roast the sesame seeds until golden and prepare the filling by mixing garlic, salt, ground red pepper, nuts (walnuts, pistachios, or almonds), and the roasted sesame. Blend well.

5. Stuff each eggplant with a small amount of filling, pressing gently with your hands. Arrange the stuffed eggplants in a clean glass jar.

6. When the jar is full, place it upside down (open) for a day to allow any remaining water to drain out.

7. Finally, turn the jar upright, cover the Makdous completely with olive oil, and seal tightly. Leave it to cure for about three weeks before serving to the family.

This dish, with its rich flavors of eggplant, garlic, nuts, and olive oil, is more than food—it is a cherished tradition passed down through generations, bringing a taste of the Levant’s heritage to every table.