Makdous – Pickled Eggplant

Name: Makdous - Pickled Eggplant
Prep time: 1 h 45 min
Cook time: 15 min
Yield: Makes approx. 4 jars (depending on eggplant size)
Cuisine: Middle Eastern

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roubashahin.com.au

Breakfast Sides

Makdous is part of my Lebanese table. I made four jars from this batch—packed with bold flavour, just like my mum’s cousins taught me.

PREP TIME

1 hour 45 minutes

COOK TIME

15 minutes

SERVES

Makes approx. 4 jars (depending on eggplant size)

About this recipe

There are so many exciting parts to this Makdous recipe, and it all starts with finding the right eggplants—tiny, deep purple or red and white striped ones (often called Fairy Tale or Graffiti eggplants). I still remember how thrilled I was when I found a batch the perfect size. This version was shared by my mum’s Syrian cousins—they even sent me a voice message walking me through the whole method, step by step. I followed it exactly as they shared, and the result was four full jars of beautifully preserved, spicy-stuffed eggplants.

Makdous is a beloved part of our cuisine in Lebanon too, often found on the breakfast table or served as part of a mezze spread. From boiling the eggplants just until tender, to draining them until not a single drop of moisture remains, every step counts. Once they’re packed into jars and covered in olive oil, the excitement builds again—waiting for the flavours to settle and develop. The number of jars you get will vary depending on the size of your eggplants, and keep in mind they shrink after boiling.

I love serving Makdous alongside my signature labneh—it’s a perfect pairing. And if you’re looking for something different, try my Makdous meets labneh dip where I pulse the eggplants and mix them into a punchy, bold spread. Just pulse, mix, and garnish—recipe coming soon!

Ingredients

For the eggplants

4 kilograms baby eggplants (about 50 mini eggplants, red-striped or any small variety)
Salt (approx. ½ teaspoon per eggplant)
Olive oil, for preserving

For the stuffing

500 grams red capsicums
150 grams red chili (adjust to taste)
2–3 garlic cloves, finely chopped
200 grams walnuts, finely chopped by hand
Pinch of salt

Notes from Rouba

I used purple and white striped mini eggplants—commonly known as Fairy Tale or Graffiti eggplants.
You’ll know they’re boiled perfectly when your fingernail can pierce the skin.
Pressing out all the moisture is the most important step.
A heavy weight in the fridge for 1–2 days helps extract every last drop.
Don’t over-blend the capsicum and chilli—you want small bits, not mush.
Chop the walnuts by hand for the best texture.
How many jars you fill depends on how much the eggplants shrink.
After stuffing, flip the jars upside down for a few hours to release extra moisture (before adding the oil)

Method

Step 1.

Start by trimming the tops of each baby eggplant—remove both the stem and the small cap beneath it.

Step 2.

Place the eggplants in a large pot and cover them with water. Because eggplants float, place a heavy weight on top—such as a plate or a bowl filled with water—to keep them submerged. Bring the water to a boil and cook the eggplants for 10–15 minutes, until they’re soft enough that the tip of your fingernail can pierce through the skin, but not so soft that they lose structure.

Step 3.

Once cooked, take the entire pot to the sink and run cold water directly into it. Let the cold tap run over the eggplants until the water in the pot becomes cold and the eggplants are cool to the touch. Then, remove them and place them on clean towels to cool completely.

Step 4.

Once cool, make a lengthwise slit in each eggplant (without cutting all the way through) and sprinkle about ½ teaspoon of salt into each slit. Set the salted eggplants aside.

Step 5.

Place the salted eggplants in a colander set over a bowl, ensuring the base of the colander doesn’t touch any of the drained liquid. You can pile them, but avoid piling too much—keep the layers fairly even. Use a heavy weight—like a jar, a water-filled pot, or something similar—to press down on the eggplants.

This step is critical: you need to extract as much moisture as possible. Transfer the whole setup to the fridge and leave it overnight or for up to two days. Check regularly—if there’s still moisture, move the eggplants around and continue pressing. Once fully drained, pat them dry with paper towels. They must be completely dry before you stuff them.

Step 6.

While the eggplants are draining, prepare the stuffing. Roughly chop the red capsicum and chili, then pulse in a food processor until finely chopped—but not puréed. The mixture should still have some texture.

Transfer the mixture to a colander over a small bowl. Lay a piece of plastic wrap directly on the surface, and weigh it down with a jar or small pot. Refrigerate this overnight to draw out excess moisture.

Once drained, combine the capsicum mixture in a bowl with finely diced garlic, hand-chopped walnuts, and a pinch of salt. Mix well.

Step 7.

Take each dried eggplant and gently open the slit. Fill generously with the capsicum-walnut mixture, pressing it in firmly. Arrange the stuffed eggplants tightly into sterilised jars.

Step 8.

Once filled, flip the jars upside down and place them on a wire rack set over a tray. Let them sit this way for a few hours—this allows any last bits of moisture to drain. Then, flip the jars back upright and pour olive oil over the eggplants to fully submerge them. Seal the jars tightly.

Store in a cool, dark place. Your makdous will be ready to eat in 1–2 weeks, once the flavours have developed