Whole30 Makdous

Discover a healthy twist on a Middle Eastern classic with this Whole30 Makdous recipe, a flavor-packed delight that combines tender baby eggplants, zesty lemon juice, and a spiced walnut filling. This grain-free, dairy-free, and Whole30-compliant dish retains all the authentic flavors of traditional Makdous, thanks to aromatic spices like cumin and coriander and a vibrant red bell pepper and garlic stuffing. Gently pickled in lemon juice and preserved in olive oil, these stuffed eggplants are perfect as a snack, appetizer, or salad topper. With easy-to-follow steps and a week-long shelf life, this nutritious recipe is a must-try for fans of clean eating and Mediterranean cuisine.

Nutriscore Rating: 51/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 10

Ingredients

• 10 pieces baby eggplants
• 3 tablespoons sea salt
• 1 cup lemon juice
• 1 cup walnuts
• 1 large red bell pepper
• 4 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon crushed red pepper flakes
• 2 cups whole30 compliant olive oil

Directions

Step 1

Begin by washing the baby eggplants thoroughly and trim off the green stalks. Using a knife, make a slit along one side of each eggplant, being careful not to cut it entirely through.

Step 2

In a large pot, bring a generous amount of water to boil. Add 2 tablespoons of sea salt to the boiling water.

Step 3

Blanch the eggplants in the salted boiling water for about 7-10 minutes, or until they start to become tender but are not fully cooked. They should still hold their shape.

Step 4

Remove the eggplants from the boiling water and place them on a clean kitchen towel to drain and cool.

Step 5

While the eggplants cool, prepare the stuffing. Finely chop the walnuts, red bell pepper, and garlic cloves.

Step 6

In a mixing bowl, combine the chopped walnuts, red bell pepper, garlic, ground cumin, ground coriander, crushed red pepper flakes, and 1 tablespoon of sea salt.

Step 7

Divide the stuffing mixture and gently fill each eggplant through the slit you made earlier.

Step 8

In a sterilized glass jar or multiple jars, arrange the stuffed eggplants, pressing down slightly to pack them tightly.

Step 9

Once all the eggplants are packed in the jar, pour lemon juice over them to pickle slightly.

Step 10

Fill the rest of the jar with Whole30 compliant olive oil, ensuring the eggplants are fully submerged to preserve them.

Step 11

Seal the jar and store at room temperature away from direct sunlight for 4-5 days to allow the flavors to develop.

Step 12

Once the desired flavor is achieved, refrigerate where they can be stored for several weeks.

Nutrition Facts

Serving size	(2045.2g)

Amount per serving	% Daily Value*
Calories	5226.2

Total Fat 555.7g	0%
Saturated Fat 75.3g	0%
Polyunsaturated Fat 56.7g
Cholesterol 0mg	0%
Sodium 20961.8mg	0%
Total Carbohydrate 107.9g	0%
Dietary Fiber 43.6g	0%
Total Sugars 49.7g
Protein 32.1g	0%

Vitamin D 0IU	0%
Calcium 289.0mg	0%
Iron 9.0mg	0%
Potassium 3506.7mg	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: 2.3%

Carbs: 7.8%