How to Make Makdous

Boil the eggplants according to preference. Some people like them to stay a little firm, while others prefer to boil them until fully cooked.

Remove the eggplants straight from the pot into a large bowl filled with cold water so the eggplants cool completely.

Place the eggplants in a colander and make a small slit in the center of each one with a knife.

Sprinkle a little coarse salt inside each slit. This will help draw out the water.

Arrange the salted eggplants, wrap them in a clean cloth, then in plastic (such as a bag), and place them in a large colander. Put a weight on top of each colander to remove the water from the eggplants.

Let the eggplants drain for at least one full night, or until you are sure they are completely dry.

On the same day, prepare the red peppers for the stuffing. Chop them finely and place them in a colander, cover them, and place a weight on top for one full night.

The next day, mix the drained chopped red peppers with the coarsely chopped walnuts, finely chopped garlic, and 2 tablespoons of coarse salt.

Stuff the eggplants after they have drained well, and arrange them on top of one another in glass jars.

Turn the jars for 3 consecutive days while they are open, after packing the eggplants inside, to make sure the eggplants are completely dry and to get rid of any excess water as it settles.

After 3 days, cover the eggplants in the jars with oil and leave the jars open for one full day to make sure there is enough oil and that the level has not dropped. You can add more oil if needed. The important thing is that the oil covers all the eggplants to preserve them and protect them from mold, then seal the jars tightly.

Makdous needs at least 10 days before it is ready to eat.

You can also make pickled lupine beans with a stuffing similar to makdous. Click the link Pickled Lupini Beans with Walnuts