Soy-Free Makdous

Indulge in the rich, tangy flavors of Soy-Free Makdous, a delightful twist on the traditional Middle Eastern pickled eggplant dish. This recipe features tender baby eggplants stuffed with a savory mixture of finely chopped walnuts, red bell pepper, garlic, and aromatic spices like cumin and red pepper flakes. Preserved in high-quality olive oil with a splash of white vinegar, these stuffed eggplants develop deep, complex flavors over 5 to 7 days, making them a perfect addition to your mezze spread or as a flavorful side dish. Best of all, this soy-free variation keeps the ingredients simple and allergen-friendly without compromising the taste. With just 30 minutes of prep time, you can create a jar of homemade Makdous that is both delicious and versatile, perfect for entertaining or as a special treat.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 10

Ingredients

• 10 pieces baby eggplants
• 1 cup walnuts
• 1 large red bell pepper
• 4 pieces garlic cloves
• 2 tablespoons salt
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes
• 3 cups extra virgin olive oil
• 1 cup white vinegar

Directions

Step 1

Rinse the baby eggplants thoroughly and cut a slit along the length of each one, being careful not to cut them completely in half.

Step 2

In a large pot, bring water to a boil. Add 1 tablespoon of salt and the eggplants, and simmer for 10 minutes until they begin to soften.

Step 3

Drain the eggplants and press them gently with a paper towel to remove excess water, then let them cool.

Step 4

While the eggplants are cooling, prepare the stuffing. Finely chop the walnuts, red bell pepper, and garlic cloves, then mix them in a bowl.

Step 5

Add the remaining 1 tablespoon salt, ground cumin, and red pepper flakes to the walnut mixture, stirring to combine well.

Step 6

Stuff each eggplant carefully with the walnut and spice mixture, pressing gently to fill the cavity.

Step 7

In a sterilized glass jar or an airtight container, place a layer of stuffed eggplants, then cover with olive oil ensuring the eggplants are completely submerged. Repeat with remaining eggplants, adding more oil as needed.

Step 8

Add the white vinegar to the jar to help preserve the eggplants and enhance flavor.

Step 9

Seal the jar and keep in a cool, dark place for 5 to 7 days to allow the flavors to develop.

Step 10

Once ready, store the Makdous in the refrigerator and serve them as a side dish or part of a mezze platter.

Nutrition Facts

Serving size	(2281.0g)

Amount per serving	% Daily Value*
Calories	6918.8

Total Fat 753.7g	0%
Saturated Fat 103.6g	0%
Polyunsaturated Fat 56.6g
Cholesterol 0mg	0%
Sodium 14198.1mg	0%
Total Carbohydrate 91.8g	0%
Dietary Fiber 42.5g	0%
Total Sugars 43.8g
Protein 31.4g	0%

Vitamin D 0IU	0%
Calcium 278.7mg	0%
Iron 8.5mg	0%
Potassium 3445.2mg	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: 93.2%

Protein: 1.7%

Carbs: 5.0%