Low Fat Makdous
Discover the vibrant flavors of the Middle East with our Low Fat Makdous recipe—a lighter twist on the traditional preserved eggplant delicacy. This delightful dish features tender baby eggplants stuffed with a savory mixture of finely chopped walnuts, roasted red bell peppers, and garlic, infused with zesty lemon juice and aromatic spices like cumin and red pepper flakes. Unlike the classic version drenched in oil, this low-fat adaptation uses a balanced approach to maintain the dish's authentic taste while making it healthier. Perfect as a flavorful appetizer, mezze platter addition, or a snack, this recipe is a great way to enjoy makdous guilt-free. Plus, it’s easy to prepare and stays fresh for weeks, making it an ideal make-ahead treat.
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Ingredients
- 10 pieces baby eggplants
- 0.5 cup coarse sea salt
- 1 cup walnuts
- 2 medium red bell pepper
- 4 pieces garlic cloves
- 0.5 cup lemon juice
- 0.5 cup extra-virgin olive oil
- 1 teaspoon cumin powder
- 1 teaspoon crushed red pepper flakes
Directions
Step 1
Wash and dry the baby eggplants. Cut a slit lengthwise into each eggplant, stopping about 1 inch from the bottom. Be careful not to cut the eggplant entirely in half.
Step 2
Bring a pot of water to a boil. Add the eggplants and boil for about 10 minutes until they are just tender. Remove and drain the eggplants, then immediately rinse under cold water to stop the cooking process.
Step 3
Gently press each eggplant to help remove excess water. Sprinkle each with coarse sea salt inside and out. Place them in a colander and cover with a weight to help them drain excess moisture. Leave for 4-6 hours or overnight.
Step 4
While the eggplants drain, prepare the stuffing. Finely chop the walnuts, red bell peppers, and garlic cloves, and mix them together in a bowl. Add lemon juice, olive oil, cumin powder, and red pepper flakes, stirring until well combined.
Step 5
Once the eggplants are well-drained, rinse off the excess salt and pat them dry with a clean towel.
Step 6
Stuff each eggplant with the walnut and pepper mixture, ensuring it is packed tightly.
Step 7
Arrange the stuffed eggplants in a sterilized jar, pressing them gently to fit snugly.
Step 8
Pour additional olive oil over the eggplants if needed to cover them completely. Seal the jar tightly and store at room temperature for about 3 days.
Step 9
After 3 days, transfer the jar to the refrigerator for up to 2 weeks. Serve the Makdous cold or at room temperature as an appetizer or snack.
Nutrition Facts
| Serving size | (1730.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2213.0 |
| Total Fat 200.9g | 0% |
| Saturated Fat 24.1g | 0% |
| Polyunsaturated Fat 56.7g | |
| Cholesterol 0mg | 0% |
| Sodium 46011.8mg | 0% |
| Total Carbohydrate 104.1g | 0% |
| Dietary Fiber 44.3g | 0% |
| Total Sugars 49.7g | |
| Protein 32.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 269.4mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 3539.8mg | 0% |
Source of Calories