Makdous (Levantine Stuffed Baby Eggplants)

Ingredients

• •2 lb baby eggplants
• •1 1/2 cups walnuts, finely chopped
• •1 large red bell pepper, finely diced
• •5 cloves garlic, minced
• •2 tbsp salt
• •2 cups olive oil

Directions

1. 1Boil the baby eggplants for 8–10 minutes until just tender, then cool completely.
2. 2Split each eggplant lengthwise without cutting through and rub the inside lightly with salt.
3. 3Arrange the eggplants cut-side down in the refrigerator and drain for 24 hours.
4. 4Mix walnuts, red bell pepper, garlic, and 1 teaspoon salt for the filling.
5. 5Stuff each drained eggplant tightly, pack into a container, and cover completely with olive oil.
6. 6Refrigerate for another 24 hours before serving.

💡 Drain the cooked eggplants thoroughly before stuffing; excess moisture dilutes the filling and shortens the life of the olive-oil preserve.

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