Makdous (Stuffed Eggplant)
Small eggplants are softened, slit and filled with a garlicky walnut–red pepper mixture, then cured in olive oil until tangy and tender. The result is a bright, savory condiment that ages beautifully and shines on bread, mezze plates, or alongside grilled meats.
12 eggplant, small, uniform (about 2–3 inches), stems intact
2 tbsp kosher salt
2 cup walnuts, coarsely chopped
1 red bell pepper, roasted, peeled, finely chopped
8 clove garlic, finely minced
1 cup fresh parsley, finely chopped
1 tbsp red pepper flakes
1 tsp ground black pepper
2 tbsp lemon juice, fresh
¼ cup white vinegar
2 cup olive oil, good-quality
1 cup water
1 tsp sugar
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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