Makdous - recipe inspired by Syrian Stuffed Eggplants Preserved in oil
  • 5-6 small, long eggplants
  • salt
  • ½ - ¾ cup feta cheese, crumbled
  • ¼ cup walnut, chopped
  1. Bring a large pot of salted water to a boil.
  2. Place eggplants in boiling water and weigh them down (placing another pot on top will do) to prevent floating.
  3. Boil until slightly soft (they should still hold their shape when you hole them by one end. About 3-5 minutes.
  4. Transfer to an ice bath to cool.
  5. Trim each end of the eggplants to the length of the jar (I try to make sure they are shorter than the shoulder of the jar).
  6. Slit the eggplant like a hot dog bun, making sure not to cut in half. Place on a cookie sheet or a plate and liberally scatter with salt (including inside the slit). You want to use more salt than you'd cook with - this will help release the liquid and help the eggplant keep it's shape when marinating in olive oil).
  7. Place another cookie sheet or plate on top of the eggplant and cover with 5-10 cookbooks to help push the water out from the veg. Leave for 4-6 hours.
  8. Rinse the eggplant (including the insides) thoroughly to remove salt. You may want to taste the eggplant - if it's too salty continue to rinse (resist the urge to soak them as this can make them absorb the water you just removed).
  9. Combine the feta and walnut and carefully fill each eggplant. They will take more stuffing than you expect. Push firmly to 'close' the eggplant which will help it hold the stuffing in.
  10. Place any remaining filling at the bottom of a clean wide-mouth mason jar. Carefully add the eggplants and cover in olive oil. Transfer to fridge (read the note above about cloudiness/solidifying of the contents).
  11. After 5 days they will be ready and should be eaten within the next 5-10 days or frozen for longer storage.
Recipe by WellPreserved at