Low Carb Makdous
Dive into the world of Middle Eastern flavors with this mouthwatering Low Carb Makdous recipe! Perfectly tender baby eggplants are stuffed with a vibrant mixture of crushed walnuts, red bell pepper, garlic, and a hint of chili flakes for a deliciously nutty and tangy filling. Preserved in olive oil and vinegar, these keto-friendly stuffed eggplants boast bold flavors that deepen over a few days, making them an irresistible addition to your appetizers or mezze spread. With no bread or grains in sight, this low-carb twist on the traditional Lebanese makdous is both satisfying and guilt-free. Serve as a standalone snack or pair with a fresh salad for an unforgettable culinary experience!
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Ingredients
- 10 pieces Baby eggplants
- 1 medium Red bell pepper, finely diced
- 1 cup Crushed walnuts
- 4 cloves Garlic, minced
- 1 teaspoon Chili flakes
- 2 tablespoons Sea salt
- 1 medium Lemon, juiced
- 2 tablespoons Cilantro, chopped
- 1 cup Olive oil
- 1 cup White vinegar
Directions
Step 1
Start by washing and slicing each baby eggplant down the middle just short of cutting them in half, leaving them attached at the top. Sprinkle them generously with 1 tablespoon of sea salt to help draw out moisture.
Step 2
Place the salted eggplants in a large colander. Set the colander over a bowl and allow the eggplants to drain for 2 hours, pressing occasionally to remove excess moisture.
Step 3
Meanwhile, prepare the stuffing by combining the finely diced red bell pepper, crushed walnuts, minced garlic, chili flakes, and the juice of one lemon in a mixing bowl.
Step 4
Gently press the softened eggplants to ensure they're as dry as possible. Shake off any excess salt.
Step 5
Stuff each eggplant with the walnut stuffing mixture, ensuring the mixture is compactly placed inside.
Step 6
In a large jar or multiple jars, place a layer of stuffed eggplants. Pour in some olive oil to cover, followed by a tablespoon of white vinegar. Repeat layers until all the stuffed eggplants are in the jar, ensuring they are covered entirely with olive oil. This will help preserve them.
Step 7
Seal the jars tightly and store them in a cool, dry place for 3-5 days to allow the flavors to meld and mature.
Step 8
After the resting period, remove from the jar and garnish with freshly chopped cilantro before serving.
Step 9
Makdous can be stored in the same preserved condition for up to a month. Just ensure each time you take some out, they are covered back with oil.
Nutrition Facts
| Serving size | (1835.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3194.5 |
| Total Fat 307.0g | 0% |
| Saturated Fat 40.8g | 0% |
| Polyunsaturated Fat 21.2g | |
| Cholesterol 0mg | 0% |
| Sodium 13988.2mg | 0% |
| Total Carbohydrate 94.9g | 0% |
| Dietary Fiber 42.3g | 0% |
| Total Sugars 47.6g | |
| Protein 32.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 281.9mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 3436.8mg | 0% |
Source of Calories