Paleo Makdous

Discover the irresistible flavors of Paleo Makdous, a modern take on the traditional Middle Eastern pickled eggplant dish, crafted to align with Paleo principles. Tender baby eggplants are delicately blanched and filled with a savory mixture of walnuts, garlic, parsley, and red pepper flakes, delivering a vibrant blend of textures and earthy, zesty notes. Preserved in rich extra virgin olive oil with a splash of lemon juice, these delectable bites are the epitome of fermented goodness, bursting with Mediterranean-inspired aromas. Perfect as a chilled appetizer or a flavorful side, this Paleo-friendly recipe not only captures the essence of authentic Makdous but also caters to health-conscious food lovers seeking gluten-free, dairy-free options. Make-ahead-friendly and irresistibly delicious, Paleo Makdous is a versatile addition to any table, offering unmatched depth of flavor with every bite.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 12

Ingredients

• 12 whole baby eggplants
• 1 cup walnuts
• 5 whole cloves of garlic
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons salt
• 2 cups extra virgin olive oil
• 2 tablespoons lemon juice
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Wash the baby eggplants and remove the stems.

Step 2

Bring a large pot of salted water to a boil. Add eggplants and cook for about 10 minutes, until they are just tender but not falling apart.

Step 3

Drain the eggplants and let them cool slightly until they are cool enough to handle.

Step 4

Slice each eggplant lengthwise from the bottom, stopping just before the top to create a pocket.

Step 5

Sprinkle the inside of each eggplant generously with salt, then place them cut-side down on a tray lined with paper towels. Let them drain for 2 hours to remove excess moisture.

Step 6

Meanwhile, prepare the stuffing. Chop the walnuts finely and mince the garlic. Mix the walnuts, garlic, crushed red pepper flakes, and chopped parsley in a bowl until well combined.

Step 7

After the draining period, gently squeeze the eggplants to remove any remaining liquid and wipe them with a paper towel to remove excess salt.

Step 8

Fill each eggplant pocket generously with the walnut mixture.

Step 9

Arrange the stuffed eggplants tightly in a glass jar or container, alternating direction to save space.

Step 10

Mix the lemon juice with the olive oil and pour over the eggplants, ensuring they are fully submerged. Add more olive oil if needed.

Step 11

Seal the jar and refrigerate for at least 5 days before serving, allowing flavors to meld together.

Step 12

Serve chilled or at room temperature as a side or appetizer.

Nutrition Facts

Serving size	(1941.5g)

Amount per serving	% Daily Value*
Calories	4975.9

Total Fat 529.3g	0%
Saturated Fat 71.5g	0%
Polyunsaturated Fat 56.6g
Cholesterol 0mg	0%
Sodium 14226.2mg	0%
Total Carbohydrate 99.8g	0%
Dietary Fiber 46.9g	0%
Total Sugars 46.8g
Protein 33.4g	0%

Vitamin D 0IU	0%
Calcium 391.4mg	0%
Iron 10.6mg	0%
Potassium 3931.6mg	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: 89.9%

Protein: 2.5%

Carbs: 7.5%