Makdous (مكدوس) — Lebanese Stuffed Baby Eggplants Preserved in Olive Oil

• 2000 gbaby eggplants (small, firm, 6–8 cm) (about 24 pieces)
• 3000 mlwater
• 30 mlwhite vinegar (helps keep eggplants firm)
• 120 gfine sea salt (divided)
• 350 gwalnut halves (coarsely chopped)
• 70 ggarlic cloves (finely minced (about 14–16 cloves))
• 12 gAleppo pepper (about 2 tbsp)
• 2 gground cumin (about 1 tsp)
• 1200 mlextra-virgin olive oil (use enough to fully submerge)

Instructions

1. 1

   Wash and dry the baby eggplants, keeping the stems intact. With a small knife, make a lengthwise slit in each eggplant from just below the stem down about 4–5 cm, without cutting all the way through.

2. 2

   Bring 3000 ml water to a boil in a large pot and add 30 ml vinegar. Add the eggplants and blanch for 8–10 minutes, stirring gently, until they are pliable but not collapsing and the skin looks slightly dulled.

3. 3

   Drain the eggplants well and spread them on a tray to cool until comfortable to handle. While they cool, prepare a clean colander set over a bowl or tray so the eggplants can drain freely.

4. 4

   Open each slit and sprinkle salt inside, using about 60 g of the total salt across all eggplants. Arrange them in the colander in layers, placing a small plate on top and adding a weight (about 2–3 kg) to press out moisture.

5. 5

   Press and drain the eggplants for 24 hours in a cool place (ideally 10–18°C). After 12 hours, gently turn the stack so they drain evenly, then continue pressing until the eggplants feel noticeably lighter.

6. 6

   Transfer the eggplants to a clean tray lined with paper towels and pat them dry. Air-dry them for 6–8 hours, turning once, until the surface feels dry and no liquid beads at the slit.

7. 7

   Make the stuffing by combining chopped walnuts, minced garlic, Aleppo pepper, cumin, and the remaining 60 g salt in a bowl. Mix thoroughly so the garlic and spices coat the walnuts evenly and the mixture feels slightly moist but not pasty.

8. 8

   Stuff each eggplant by gently opening the slit and packing in 1–2 teaspoons of the walnut mixture, pressing it in firmly. Close the eggplant slightly with your fingers so the filling is snug and does not fall out easily.

9. 9

   Sterilize a large glass jar (or two medium jars) by washing, then rinsing with boiling water and letting it air-dry completely. Pack the stuffed eggplants tightly into the jar, slit-side up, to minimize floating and trapped air.

10. 10

    Pour extra-virgin olive oil over the eggplants until they are fully submerged by at least 2 cm. Tap the jar gently on the counter and use a clean skewer to release any air pockets, then top up with more oil if the level drops.

11. 11

    Seal the jar and let the makdous mature for 14 days in a cool, dark place, checking every 2–3 days that all eggplants remain submerged. After opening, store the jar in the refrigerator and always keep the surface covered with oil to protect the preserve.