Syrian Makdous
Makdous is a dish of oil-cured Aubergines. It is a staple dish in most pantries in Syria. While this dish is popular in Levantine and Middle Eastern kitchens,(Jordan, Lebanon, Palestine, Iraqi), it is also widely known throughout the Middle East. Makdous are tiny, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil and salt.
The name makdous comes from the verb kaddassa (كَدَّسَ), which means “to pile up”, in reference to the way stuffed eggplants are stacked in the jar. Traditionally, this dish is prepared in early autumn, when the eggplant season is about to end. Its method of fermentation in olive oil makes it possible to preserve the young eggplants for many months and thus to enjoy them all year round.
It is normally eaten with Arabic flatbread as part of the breakfast or supper, or as a snack. It is a delicious appetizer and a great side dish next to pasta.
It’s perfect for vegetarians and is gluten-free. Usually it needs 5 days to be ready for eating.Ingredients
1.5 kg baby aubergines
120 gr walnuts, chopped
500 gr red pepper paste / dried red pepper
10 heads garlic, minced (optional)
extra virgin olive oil
salt, preferably coarse
Directions:
-Start by removing the stems off all the aubergines.
-Blanch the aubergines in boiling water until their flesh is soft (knife goes in with little resistance). Do not overcook or the aubergines will get mushy.
-Cut open each aubergine lengthwise.
-Sprinkle the aubergines liberally with salt to help remove any excess moisture.
-Arrange the eggplants in a colander with a bowl underneath. Lay another dish on top to apply pressure. Let the aubergines drain for 1-2 days.Fill the jars with olive oil. Use the back of a spoon to make sure all aubergines are evenly covered, then twist the lids on.
-Mix together the red pepper paste, chopped walnuts, and minced garlic.
-Once the aubergines have given off their excess liquid, stuff each one with the red pepper-walnut filling.
-Arrange the aubergines in large clean mason jars.
-Put the jars upside down while slightly tilted. Let drain for a day to remove more liquid.
-Fill the jars with olive oil. Use the back of a spoon to make sure all aubergines are evenly covered, then twist the lids on.
-Store at room temperature in a dry dark place. The makdous will be ready to eat in 5 days and can keep up to a year if stored properly and covered with oil all the time
Lara Khouli