Vegan Makdous

Delight your taste buds with Vegan Makdous, a plant-based twist on a classic Middle Eastern favorite. This recipe features tender baby eggplants stuffed with a mouthwatering mixture of finely chopped red bell peppers, walnuts, garlic, chili flakes, and a splash of zesty lemon juice. Preserved in rich olive oil, the makdous develops deep, savory flavors over three days, making it the perfect make-ahead side dish or appetizer. With its vibrant colors and nutty filling, this dish adds gourmet flair to your table while being entirely vegan and packed with wholesome ingredients. Serve it with warm pita bread or a spread of mezze for an irresistible Mediterranean experience.

Nutriscore Rating: 52/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 6

Ingredients

• 12 pieces baby eggplants
• 5 tablespoons salt
• 1 large red bell pepper
• 4 large garlic cloves
• 1 cup walnuts
• 2 teaspoons chili flakes
• 2 cups olive oil
• 2 tablespoons lemon juice

Directions

Step 1

Wash the baby eggplants thoroughly and remove the green tops. Do not peel them.

Step 2

Bring a large pot of water to a boil. Add 3 tablespoons of salt to the water. Boil the eggplants for about 10 minutes or until they soften slightly but still hold their shape.

Step 3

Remove the eggplants from the water and allow them to cool for a few minutes. Slit each eggplant lengthwise to create an opening, being careful not to cut all the way through.

Step 4

Sprinkle the inside of the eggplants with 2 tablespoons of salt, ensuring the salt seeps into the slits. Place them on a tray lined with paper towels to drain and remove excess moisture. Let them rest for about 2 hours.

Step 5

Finely chop the red bell pepper and the walnuts. Mince the garlic cloves.

Step 6

In a small bowl, combine the chopped bell pepper, walnuts, garlic, chili flakes, and lemon juice. Mix thoroughly to create the stuffing.

Step 7

Once the eggplants have drained, gently open the slits and fill each eggplant generously with the walnut stuffing mixture.

Step 8

In a clean, dry jar, start layering the stuffed eggplants. Once a layer is complete, cover it with olive oil. Continue layering until all eggplants are in the jar and make sure they are fully submerged in oil.

Step 9

Seal the jar tightly and store it in a cool, dark place. Allow the flavors to meld for at least 3 days before serving.

Step 10

The vegan makdous can be kept refrigerated for up to 2 weeks. Enjoy as a side dish or an appetizer.

Nutrition Facts

Serving size	(2065.5g)

Amount per serving	% Daily Value*
Calories	5218.8

Total Fat 529.9g	0%
Saturated Fat 77.1g	0%
Polyunsaturated Fat 99.1g
Cholesterol 0mg	0%
Sodium 35444.7mg	0%
Total Carbohydrate 109.6g	0%
Dietary Fiber 49.1g	0%
Total Sugars 51.5g
Protein 34.0g	0%

Vitamin D 0IU	0%
Calcium 290.6mg	0%
Iron 10.5mg	0%
Potassium 3800.0mg	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: 2.5%

Carbs: 8.2%