Keto Makdous

Experience a low-carb twist on a Middle Eastern favorite with this flavorful Keto Makdous recipe. Packed with tender baby eggplants stuffed with a zesty blend of walnuts, garlic, red chili flakes, and fresh parsley, this dish is fermented to perfection in a tangy olive oil and vinegar marinade. Perfect as a keto-friendly appetizer or side dish, these savory bites require minimal ingredients yet deliver bold, complex flavors that only get better with time. With no added sugars or carbs, Keto Makdous is the ultimate Mediterranean-inspired snack for your low-carb lifestyle. Store these delicious stuffed eggplants for up to a month, allowing their tangy and nutty flavors to shine in every bite.

Nutriscore Rating: 55/100

Prep Time:35 mins

Cook Time:15 mins

Total Time:50 mins

Servings: 10

Ingredients

• 10 pieces Baby eggplants
• 2 tablespoons Salt
• 1 cup Walnuts
• 1 teaspoon Red chili flakes
• 3 cloves Garlic cloves
• 1 cup Olive oil
• 0.5 cup White vinegar
• 2 tablespoons Chopped parsley

Directions

Step 1

Rinse the baby eggplants thoroughly and trim the stems, leaving about half an inch attached.

Step 2

In a large pot of boiling water, blanch the eggplants for approximately 10 minutes until they become slightly tender but not fully soft.

Step 3

Drain the eggplants and allow them to cool slightly before slicing each one lengthwise, being careful not to cut them completely in half.

Step 4

Sprinkle a generous amount of salt inside each eggplant and place them cut-side down on a tray lined with paper towels to drain excess moisture for about 2 hours.

Step 5

While the eggplants are draining, prepare the stuffing by chopping the walnuts coarsely and mixing them with red chili flakes, minced garlic, and chopped parsley.

Step 6

Once the eggplants have drained, gently open them and stuff each with the walnut filling.

Step 7

In a sterilized jar or container, layer the stuffed eggplants, packing them tightly but carefully to avoid breaking.

Step 8

Combine olive oil and vinegar in a bowl, then pour the mixture over the eggplants in the jar until fully submerged. Seal the jar tightly.

Step 9

Store the jar at room temperature for 3-5 days to allow the flavors to mature and ferment slightly, checking occasionally to ensure the eggplants remain submerged in the oil-vinegar mixture.

Step 10

After the fermentation period, the keto makdous are ready to eat. Serve them as an appetizer or a side dish, and refrigerate any leftovers in the oil mixture for up to 1 month.

Nutrition Facts

Serving size	(1516.3g)

Amount per serving	% Daily Value*
Calories	3091.5

Total Fat 304.5g	0%
Saturated Fat 42.1g	0%
Polyunsaturated Fat 77.9g
Cholesterol 0mg	0%
Sodium 14195.5mg	0%
Total Carbohydrate 80.5g	0%
Dietary Fiber 39.0g	0%
Total Sugars 38.3g
Protein 29.2g	0%

Vitamin D 0IU	0%
Calcium 244.7mg	0%
Iron 7.9mg	0%
Potassium 2998.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.2%

Protein: 3.7%

Carbs: 10.1%