Elevated Snacks · Lebanese
Makdous
Baby eggplants cured and stuffed with a bold walnut, garlic, and red pepper paste, then preserved in olive oil.
Why This Works
The curing process in olive oil breaks down the eggplant, resulting in a buttery, flavor-dense snack.
The Upgrade
Add a dash of Aleppo pepper to the paste for a more complex, fruity heat.
Chef's Secret
Michelin TechniqueThe key is thoroughly pressing the eggplants; if moisture remains, the oil will become bitter, so ensure all water is drained.
Ingredients
Total time including resting: 40 min
Directions
Boil eggplants in water until tender, about 8 minutes.
8 minDrain and press eggplants with a heavy object to remove all bitter liquid.
15 minMix walnuts, minced bell pepper, garlic, chili paste, and salt into a coarse paste.
3 minMake a slit in each eggplant and fill generously with the walnut mixture.
5 minPlace stuffed eggplants in a sterilized glass jar.
2 minPour olive oil over the eggplants until they are fully submerged.
2 minCover and allow to cure in a cool, dark place for at least 2 days.
5 minWine Pairing
Dry Sherry
Fortified Wine
The BottleLustau Amontillado Los Arcos
The nutty, oxidative profile of an Amontillado is a traditional pairing for preserved eggplants and walnuts. The saline, dry finish clears the palate of the heavy oil and rich paste.
Nutrition per Serving
180
calories
3g
protein
7g
carbs
16g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Member Reviews
How did it turn out?
Rate this recipe
Great recipe — took me about 10 minutes longer than listed but worth it.
Good, but mine came out slightly overdone — I'd shave a few minutes off.