Makdous are oil cured small eggplants,which are a major breakfast,appetizer dish in most of Middle Eastern Mediterranean countries specially in Syria,Lebanon,Palestine and Jordan.
It’s usually done at this time of year and kept in big jars to be eaten during Winter.I remember when we were kids both my grandmas used to make lots and lots of big glass jars filled with makdous,labaneh balls and olives for Winter time storage (مونه الشتاء)cause at those times vegetables and fruits were seasonal and usually you can’t find lots of options and varieties in stores like these days.
One can’t find exact ingredients for doing it,they usually did it randomly by experience but I found this old one in my book I’m sure it’s good.
Ingredients and method:
* 3 kg of small eggplants.
* 7-9 tablespoons salt ( better to use local salt not processed ملح بلدي
* 1 cup crushed walnuts.
* 1 tablespoon chili powder.
* crushed garlic (as much as you like)
* boil eggplants in hot water till color change and they become tender but not too soft.
* drain then add a bit of salt into each eggplant to as to let all excess water goes out.
* leave to drain till no more water comes out.
* mix walnuts,garlic,chili and salt together then stuff each eggplant with it.
* leave downwards in a sieve till no water comes out at all.
* arrange in a glassware and add olive oil to cover completely.
* store till done which is usually 10-14 days.
* Can be stored in a cool dry place for months.