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Pickled Stuffed Eggplants (Makdous)

  • Prep Time
    10 minutes
  • Cook Time
    15 minutes
  • Serving
    4 People
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260 kcal per serving

  • Daily Value*
  • 17g fat
  • 10g protein
  • 13g fiber


Step 1

Add the eggplants to a cooking pot and pour enough water to cover the eggplants. Boil and cook the eggplants for 10 minutes until soft.

Step 2

Drain and allow the eggplants to cool. Drizzle a pinch of coarse salt on top of each eggplant and leave them to sweat in a colander for 30 minutes. Make a small dent in each eggplant on one side, lengthwise, with your finger or a knife. Finely grind walnut in a blender and add red pepper. Blend again for 30 seconds, then stuff each eggplant with this pepper mixture.

Step 3

Add stuffed eggplants to suitable mason jars and fill them with olive oil. Let the eggplants pickle for 3 three days in the refrigerator.

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