Low Sodium Makdous

Discover the delightful flavors of *Low Sodium Makdous*, a heart-healthy twist on the traditional Middle Eastern favorite! This recipe features tender baby eggplants stuffed with a vibrant mixture of smoky charred red bell peppers, crunchy walnuts, zesty garlic, and a hint of red chili flakes for a gentle kick. Preserved in a luscious bath of extra virgin olive oil and white vinegar, this low-sodium version of the classic pickled eggplant dish is perfect for those seeking a lighter alternative without compromising on flavor. With the rich aroma of dried mint and the tangy bite of freshly squeezed lemon juice, each bite is a flavor-packed treat. Serve these irresistible makdous as part of a mezze spread, or enjoy them with warm naan or pita bread for a true culinary escape.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 10

Ingredients

• 10 Baby eggplants
• 2 large Red bell peppers
• 1 cup Walnuts, coarsely chopped
• 5 Garlic cloves, minced
• 1 teaspoon Red chili flakes
• 4 tablespoons Lemon juice
• 2 cups Extra virgin olive oil
• 0.5 cup White vinegar
• 1 tablespoon Dried mint
• 0.5 teaspoons Black pepper

Directions

Step 1

Start by preparing the baby eggplants. Trim the stems but ensure the caps remain attached. Rinse them thoroughly and pat dry with a clean towel.

Step 2

Bring a large pot of water to a boil, then blanch the eggplants for about 5-7 minutes or until slightly tender. Avoid overcooking to maintain their shape for stuffing.

Step 3

Drain the eggplants and allow them to cool slightly. Once cooled, make a slit lengthwise in each eggplant, being careful not to slice them completely in half.

Step 4

Sprinkle the inside of the slits with a bit of lemon juice to prevent browning and set them aside to drain further.

Step 5

Char the red bell peppers over a gas flame or under the broiler until the skin is blackened. Transfer them to a bowl, cover, and let steam for about 10 minutes to loosen the skin. Once cool, peel off the skins, remove the seeds, and finely chop.

Step 6

In a mixing bowl, combine the chopped walnuts, minced garlic, red chili flakes, chopped red bell peppers, and dried mint. Drizzle with a tablespoon of olive oil and lemon juice, then mix well to form a stuffing.

Step 7

Gently stuff each eggplant with the walnut-pepper mixture, ensuring the filling is tightly packed.

Step 8

In a glass jar or a deep bowl, combine the remaining olive oil with the white vinegar and a pinch of black pepper.

Step 9

Arrange the stuffed eggplants in the jar, layering as needed, and cover completely with the olive oil-vinegar mixture.

Step 10

Cover the jar with a tight-fitting lid or plastic wrap and let the Makdous pickle at room temperature for at least 3 days for the flavors to develop.

Step 11

Once pickled, store the Makdous in the refrigerator and serve cold or at room temperature as part of a mezze platter, alongside fresh naan or pita bread.

Nutrition Facts

Serving size	(2168.4g)

Amount per serving	% Daily Value*
Calories	5070.0

Total Fat 531.3g	0%
Saturated Fat 70.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 39.2mg	0%
Total Carbohydrate 108.6g	0%
Dietary Fiber 47.4g	0%
Total Sugars 53.7g
Protein 35.3g	0%

Vitamin D 0IU	0%
Calcium 242.4mg	0%
Iron 8.1mg	0%
Potassium 3813.9mg	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: 89.3%

Protein: 2.6%

Carbs: 8.1%