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This small-batch makdous recipe is a total win for you my lazy bums. Dearies, this is effortless to make, and is the perfect solution for having authentic Lebanese oil cured eggplant on hand!
The one thing is: (sorry in advance) this recipe is quite a bit more flavorful than all the basic ones you might have tried in your life. So, it's probably going to ruin the boring ol' regular stuff for you forever.
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Makdous (also sometimes spelled Makdus or Magdous) has been a staple pickle/condiment thingy in Levantine cuisine for literally hundreds of years. This oil-preserved delight traditionally serves as part of a mezze spread or alongside warm kuboos, or harissa chickpeas, for breakfast.
Unlike the traditional multi-day process, my version cuts down the time without skimping on flavor. You'll get a delicious, long-lasting, make-ahead treat with minimal effort. What's not to love?
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🥰Why you'll adore this makdus recipe
✊ Vegan AF: Like all of my vegan Middle Eastern recipes, this makdous skips the yogurt and meat, letting a garlic-walnut-pepper filling bring the depth. Oil-curing locks in that bold, savory flavor with absolutely no animal products in sight.
⏱️ Worth the Wait: While it requires 5 days of marinating, the actual hands-on preparation takes less than an hour, and the results last for months in your refrigerator.
✅ Tested and Approved Worldwide: As with all my vegan recipes, I've kinda endlessly played around in the kitchen with this recipe, perfected it, and then handed it off to a solid crew of hundred of recipe testers for approval.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🍆 Makdous Ingredients
Small Indian Eggplants
These tiny, dark eggplants are perfect for makdous because of their firm, absorbent flesh. They hold their shape well during preservation and soak up the flavors of the stuffing and olive oil.
If you can't find Indian eggplants, the tiny green Thai eggplants you might otherwise use to make Thai eggplant curry or sayur lodeh work great for this recipe, and they look pretty too!
Cumin Seeds
These aromatic seeds add warmth and depth to the stuffing-especially if you're using wild mountain cumin from Burlap & Barrel, which I hoard like it's spice gold. Toasting whole seeds amps up their nutty flavor. If you're subbing in ground cumin, make sure to go with just half the amount.
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Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.
Dried Mint
This cooling, aromatic little herb shows up in all the bangers-yayla çorbası, fellah köftesi, yaprak sarma-and for good reason. It cuts through the richness of the walnuts and spice effortlessly. You can swap in dried oregano or a pinch of za'atar if you're mint-less, but the vibe will be a little less authentic (still delicious, just not the same).
Sumac
This tangy, lemony dried herb is key to nailing that classic makdous flavor. It adds brightness and a little edge to the stuffing-same magic it brings to muhammara, Moroccan carrot salad, and mutabal. No sumac? Amchur (Indian dried mango powder) is a great sub.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Sesame Makdous
Mix 2 tablespoons of toasted sesame seeds and 1½ teaspoons of Aleppo pepper into the walnut filling.
Syrian Makdous with Pomegranate
Add 2 tablespoons of pomegranate molasses and 2 tablespoons of chopped pomegranate seeds to the stuffing. This brings a sweet-tart brightness that's classic in Syrian versions and gives the filling a juicy little upgrade.
Baharat Makdous
Stir 2 teaspoons of baharat into the filling to build layered warmth and subtle warmth from spices like cinnamon, clove, and black pepper.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make makdous
Follow these step-by-step pics and pro tips, and you'll be stuffing eggplants in no time. Or, if you'd rather skip, scroll to the bottom for the easy-to-print recipe card-no judgment, I promise.
Step One
Susan Boil:
Bring a large pot of water to a boil over high heat. Add eggplants and cook for 3-4 minutes until slightly tender. Remove and drain in a colander.
✅ You don't want the eggplants to be mushy and waterlogged. We just want to soften them enough to easily form pockets for the filling.
✅ Keep the eggplants submerged as they cook so that they don't soften unevenly. A metal mixing bowl that fits inside of your pot is all you need to hold them down under the surface.
Step Two
Pressing Matters:
Once cool enough to handle, place the eggplants between two kitchen towels.
Place the wrapped eggplants on a wire rack suspended over a baking pan to catch any drips.
Press with a heavy weight for 20-30 minutes to remove as much excess moisture as possible.
Step Three
Walnut-thing Can Stop Us Now:
Toast walnuts and cumin seeds in a dry skillet over medium heat for about 90 seconds, stirring frequently until fragrant.
Step Four
No More Mr. Spice Guy:
Transfer toasted walnuts and cumin seeds to a food processor with red bell pepper, red chili pepper, garlic, dried mint, sumac, and salt.
Step Five
Out of Sight, Out of Grind:
Grind for 30 seconds until coarsely processed (not completely pureed).
Step Six
The Art of Stuffing:
Cut the stems off eggplants and make a lengthwise slit in each, being careful not to cut all the way through. Stuff with the walnut mixture, packing tightly.
Step Seven
Packed to the Rafters:
Pack stuffed eggplants tightly into a clean, dry jar. Pour olive oil over eggplants to fully submerge. Seal jar tightly and refrigerate.
Step Eight
Good Things Come to Those Who Wait:
Let marinate for at least 5 days before serving. Serve chilled or at room temperature. Ensure remaining eggplants are covered in oil, adding more if needed.
💡Serving Ideas
Makdous on the side only makes homemade harissa hummus and Lebanese baba ganoush better.
It's killer with kısır, Turkish bulgur, or taboule. And you can gobble up more than a couple with a bowl of acılı ezme (or cranberry ezme in the fall).
Moroccan loubia or Turkish ezogelin çorbası? Yes friggin' please. Scoop it all up with perfect fluffy kuboos or go for crispy bolani with sumac potatoes.
Finish with sweet, nutty vegan Persian baklava, or irmik helvasi. Now that's a spread I can get into!
👉Top tips
- Size Matters: Choose eggplants that are similar in size for even cooking. Ideally, they should be 3-4 inches long and no more than 2 inches in diameter.
- Don't Let Them Float: To make sure the eggplants soften evenly when boiling, place a metal mixing bowl, plate or lid directly on top of the eggplants to keep them fully submerged. This prevents them from floating and softening unevenly on one side.
- Thorough Draining is Crucial: Don't rush the pressing step-removing as much moisture as possible prevents spoilage and ensures proper oil absorption.
- Oil Coverage is Key: Always keep the eggplants fully submerged in oil in the refrigerator. This is essential for preservation.
- Use the Good Stuff: Since the eggplants soak up every drop, go for a legit, flavorful extra virgin olive oil-this isn't the time for anything bland or budget-tier. The oil becomes part of the dish, not just a preservative.
🤷♀️ Recipe FAQs
Small eggplants are traditional and work best for this recipe. Large eggplants have more seeds, thicker skin, and don't stuff or preserve as well.
This usually happens if they weren't properly pressed. Next time, use a heavier weight and press for longer to remove more moisture and air.
Makdous is to be stored in the refrigerator. Keep the eggplants completely submerged in olive oil in a clean, airtight glass jar. They will maintain optimal quality for up to 3 months. Always use clean utensils when removing eggplants from the jar to prevent contamination.
Hellsss to the no. If you freeze them, somewhere deep in the Levant, a grandmother will clutch her pearls as she feels a disturbance in the brine. Nearby, a Syrian auntie will drop her teacup in disappointment and start
frantically chopping parsley out of stress. Please, please, please-let them marinate in peace.
✌️You'll love these vegan Middle Eastern recipes too:
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Makdous
Ingredients
- 2 lbs. small Indian eggplants about 8
- ½ cup walnuts
- ½ teaspoon cumin seeds
- 1 ½ cups red bell pepper diced
- 1 fresno pepper or red jalapeño, minced
- 2 teaspoons garlic minced
- 1 teaspoon dried mint
- 1 teaspoon sumac
- ½ teaspoon salt or to taste
- 2 cups extra-virgin olive oil
Instructions
- Begin by bringing a large pot of water to a boil over high heat. Once boiling, add the eggplants and cook for just 3 to 4 minutes, until they become just slightly tender. Remove the eggplants from the boiling water and transfer them to a colander to drain.
- Once cool enough to handle, place the eggplants between two layers of kitchen towels on a wire rack and press them with a heavy weight on top to release excess moisture. Let them rest for 20-30 minutes to ensure as much liquid as possible is removed.
- Toast the walnuts and cumin seeds in a dry skillet over medium heat for about 90 seconds, stirring frequently until fragrant.
- Transfer the toasted walnuts and cumin seeds to a food processor along with the red bell pepper, fresno pepper (or jalapeño) garlic, dried mint, sumac and salt.
- Grind for about 30 seconds until coarsely processed.
- Cut the stems off the eggplants and make a lengthwise slit in each, being careful not to cut all the way through. Stuff each eggplant with the walnut mixture, packing it tightly.
- Once all the eggplants are stuffed, place them in a clean, dry jar, packing them closely together.
- Pour the olive oil over the eggplants, ensuring they are fully submerged. Seal the jar tightly and refrigerate. Allow the eggplants to marinate for at least 5 days before serving to develop the full flavor. Serve chilled or at room temperature. Whenever removing eggplants from the jar, make sure all remaining eggplants are covered in oil, adding more if needed, to prevent spoilage.
Notes
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Renee Hoffinger says
My two pounds of Indian eggplants come out to 20 pieces. Should I double the rest of the ingredients?
Adam Sobel says
Those ones must be extra tiny! I think the same amount of filling should suffice. Possibly you might need more than 2 cups of olive oil to cover them though.
Reshyll says
I made this while my cousin was in town, and I kid you not, she left with half my jar of makdous. She said it was the best thing she’s ever eaten at 2 a.m.