How to Make Makdous Eggplant in Detail

This detailed makdous eggplant recipe covers everything from preparing the eggplant to making the filling. Nothing beats this homemade pantry staple, especially served with mujaddara.

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4 servingsBack to recipePreserves and pickles

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Prep checklist

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Small eggplants, suitable for makdous, well washedSaltRed sweet pepper, according to the amount of eggplantA little green sweet pepperHot pepper (amount to taste)Garlic, optionalWalnutsVegetable oil + olive oil

Note

You can boil the eggplants, and after draining them well as described above, arrange them in freezer bags, remove the air, seal them, and place them in the freezer.It is important to drain both the eggplants and the filling very well; otherwise, the flavor will turn sour and the eggplant will spoil quickly.To make turnip pickles by Dalida, click the link How to Make Pickled Turnips

Step 1

In a large wide pot, place the eggplants and cover them with water, put a piece of raw cloth or similar over the pot, and place a weight on it to press the eggplants down

Cooking notes

How to Make Pickled Turnips

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How to Make Makdous Eggplant in Detail cook mode | Zesta