How to Make Makdous at Home – Easy & Authentic Recipe

Makdous (or makdous) wine is a Middle Eastern delicacy of small eggplants stuffed with walnuts, garlic, and spices and preserved in olive oil. From Levantine cuisine, this refreshingly sour dish is often served as a breakfast side or appetizer. Here, we’ll show you an authentic Makdous recipe that will make it taste just like home* (the kind in Middle Eastern homes).

What is Makdous?

Makdous is a pickled or oil-cured eggplant native to the Levant, especially Syria, Lebanon, Jordan, and Palestine. It has a deep umami flavor, with the nuttiness of walnuts and the depth of garlic and red pepper. The fermentation process enhances its taste, and it is a staple in many homes.

The Cultural Significance of Makdous

Makdous isn’t just a dish; it’s a tradition passed down from generation to generation. Many families make it in big batches, especially before winter, to preserve their food supply for months. Making Makdous is often performed as a group expedition, where family and neighbors join forces, strengthening community ties and symbolizing the Middle Eastern way of life.

Ingredients for Makdous

The ingredients you will need to make traditional Makdous at home are:

Main Ingredients:

• Small eggplants – 1 kg (preferably baby eggplants)
• Walnuts – 1 cup (chopped)
• Ingredient Garlic – 6 cloves (chopped finely)
• Salt — as needed (for brining and seasoning)
• Red pepper flakes – 1 tsp (optional, if you want them slightly hot)
• Olive oil — 2 to 3 cups (extra virgin, if you plan to preserve)

Additional Ingredients (Optional):

• Chili powder or paprika — to taste
• Pomegranate molasses — for a sweet-tart accent
• Lemon juice – provides preservation and flavor enhancement

Step-by-Step Guide to Making Makdous

Step 1: Preparing the Eggplants

• Clean the eggplants well and break off the green caps.
• Bring a big pot of salted water to a boil and blanch the eggplants (for 5-7 minutes) until soft but not thoroughly cooked.
• Let the eggplants drain and cool off.
• Cut a slit on the side of each eggplant, but do not split them in half.

Step 2: Salting and Draining

• Sprinkle salt generously on both the inside and outside of each eggplant.
• In a colander, weigh them with a heavy plate or other weight.
• Let them drain for 24-48 hours to release excess moisture. This process prevents them from spoiling and ensures consistency in the final products.
• Turn well and check them occasionally so they all drain evenly.

Step 3: Preparing the Filling

• Combine the chopped walnuts, minced garlic, red pepper flakes, and a pinch of salt in a bowl.
• Mix well until thoroughly combined.
• Add a teaspoon of pomegranate molasses or lemon juice for extra depth of flavor if you’d like.

Step 4: Stuffing the Eggplants

• Slit each eggplant and fill the opening with the walnut mixture, carefully opening the slit to do so.
• Press loosely with your fingers to keep the filling in.

Step 5: Preserving in Olive Oil

• Pack the stuffed eggplants into a clean, sterilized glass jar.
• Cover them with extra virgin olive oil, ensuring they’re completely submerged.
• Tightly seal the jar and store it in a cool, dark place for at least 7-10 days before consuming.

Common Mistakes to Avoid

• Not draining correctly: Too much moisture can lead to spoilage.
• Never use low-quality olive oil. For the best taste and preservation, only use extra virgin olive oil.
• Not covering the eggplants sufficiently: Air is their enemy and can cause mold or bad taste.)

Tips for Perfect Makdous

• High-quality olive oil – Besides being a natural preservative, it tastes good.
• Check drain holes — Too much water can lead to spoilage.
• Time is essential — The longer you leave Makdous to ferment, the more complex the flavor.
• Correct Storage — Store Makdous at room temperature or in the refrigerator after opening.
• With the flavor – Wrapper, bring spices like cumin or coriander for something different.

Health Benefits of Makdous

Makdous not only tastes good, but it’s also full of nutrients:

1. High in healthy fats – The virgin olive oil translates into heart-healthy benefits.
2. Rich in fiber – Eggplants also improve digestion and gut health.
3. Rich in antioxidants – Walnuts and garlic help you get immunity.
4. Probiotic advantage — Fermented foods promote gut-friendly bacteria.

How to Serve Makdous

As a breakfast dish (Served with bread, labneh, and olives.)

With mezze platters — It’s so good-tailed with hummus, baba ganoush, and fresh-cut vegetables.

• Serve it in pita with a drizzle of olive oil as a sandwich filling.
• With rice or grains – An excellent complement to a Mediterranean-style meal.
• In salads, chop and combine them with fresh greens and tahini dressing.

Storing and Shelf Life

• Shelf life: 6 months (well preserved in oil)
• After opening: Refrigerate and submerge the eggplants in oil to avoid mold.
• Look for spoilage — If you detect a strange smell or mold, toss it immediately.

Makdous Variations Across Cultures

Though the traditional Makdous recipe is the most used, different areas have their  unique twists:

• Syrian Makdous – Usually has spicy chili paste for a kick.
• Lebanese Makdous — A little sweeter, sometimes a little pomegranate molasses.
• Palestinian Makdous – Richer in garlic, with more walnuts added.

Easy Homemade Makdous Recipe Guide

Making Makdous at home is a labor of love, resulting in a flavorful Middle Eastern delicacy made with fresh, high-quality ingredients. Follow this step-by-step guide to make this flavor-packed meal shelf-stable for months! Make a delicious Middle Eastern twist on your breakfast with this simple Makdous recipe today!

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