Lebanese Makdous

Makdous is a Levantine eggplant dish. This snack or meze is part of Iraqi, Syrian, Jordanian, Lebanese, Palestinian, and Israeli cuisine.

For cooking, small eggplants are selected, boiled, pressed and stuffed with walnuts, sweet pepper, garlic. Sometimes pomegranate seeds, cilantro, chili pepper powder are also added. Sprinkle with salt and ferment for about a day, after which they pour olive oil. After cooking, the dish is ready to eat in 3-5 days, but stuffed eggplants can be stored in oil for up to several years. It is served for breakfast, dinner or as a snack.

Traditional lebanese preserve made from little baby eggplants stuffed with walnuts, red peppers, sea salt, chili and garlic, cured in olive oil, homemade no preservatives