Left Continue shopping
Your Order

You have no items in your cart

Makdous (Pickled Eggplant)

Makdous is pickled eggplant (aubergines), soaked in olive oil and mixed with walnut, garlic, & red chili. In the Middle East, especially in Lebanon, Syria, and Palestine, it is part of many people’s breakfast mezze with labne, cheese, zaatar, or eaten later as a nutritious snack.

Makdous (Pickled Eggplant)

It is important to use the small eggplants when pickling as the larger variety won’t store well in a normal sized jar, and will be messy and difficult to handle when it comes to serving them.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Serves : 1 large jar

Ingredients you will need

  • 3 small eggplants
  • 1 cup of crushed walnuts
  • 2-3 crushed garlic cloves
  • 1 tablespoon of chili powder
  • A few tablespoons of salt
  • 1 cup of olive oil





Preparing the Eggplants

  1. Wash the eggplant, trim the stems, and then cut a small slit in each eggplant with a knife.
    • You can either chop the stem off completely or keep the base of the stem on if you think the eggplant will split open.
  2. Place the eggplants in a pot filled with water and bring to a boil. Let them simmer for around 10 minutes until they are soft but not too tender that they will split open.
    • If the eggplants are floating about and not fully submerged, place a plate or a smaller pot lid on top of the eggplants to weigh them down.
  3. Salt the eggplants well, making sure to put some salt inside the slit as well.
  4. Place the eggplants in a colander and put a heavy plate on top and push gently to weigh down the eggplants. We want to draw out as much moisture as possible. Leave overnight.

The Filling

  1. The next day, mix together the walnuts, garlic, chili and 1 tablespoon of salt.
  2. Put around one tablespoon of filling in each eggplant, more or less depending on its size.
  3. Place the eggplants in the jar, fill the jar to the top with olive oil, leaving around an inch of head space.
  4. Store in the cupboard for at least a week before you open it and then enjoy!

The makdous can last up to a year in your cupboard so make many jars, open one and enjoy it with some warm flat bread!

Our Mission
Follow us
Share Your Recipe
Chat With Us