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Makdous is one of those recipes that instantly takes me back home. If you grew up in Lebanon, you already know the excitement of opening a jar of these little stuffed eggplants at breakfast or as part of a mezze spread.
This is a traditional Lebanese makdous recipe, made with baby eggplants stuffed with a walnut and chili filling, then finished with olive oil. The flavors and process are exactly what I grew up eating, with storage adapted for modern home kitchens using refrigeration and freezing rather than room-temperature storage.
Makdous is best enjoyed as part of a mezze spread, alongside classics like labneh, baba ganoush, or hummus.
Table of Contents
What you’ll need
For the eggplants
- Baby eggplants: Use very small eggplants, ideally palm-sized or smaller. Smaller eggplants have fewer seeds, a milder flavor, and hold their shape better during cooking, pressing, and curing.
- Salt: Used to season the eggplants and draw out excess moisture during pressing. This step is about texture, not preservation.
For the stuffing
- Red peppers and chili or red chili paste: Traditionally, makdous is stuffed with finely chopped red peppers and chili that are very well drained to remove excess liquid.
If you want to save time, you can use a thick red chili paste with minimal added liquid instead. This keeps the filling concentrated and cuts the prep time significantly. Both options work well – choose whichever suits you. - Walnuts: Lightly toasted, then chopped coarsely. Walnuts add richness, texture, and depth to the filling.
- Garlic: Traditional, but optional. Use sparingly so it doesn’t overpower the filling.
- Apple cider vinegar (optional): A small amount helps balance the richness of the walnuts and chili and brightens the overall flavor.
- Salt: Added to the stuffing to taste. Go lightly – the flavors deepen as the makdous cures.
- Citric acid (optional): Just a tiny pinch, if using. This subtly brightens the filling and allows for slightly less salt. It should be barely noticeable.
To finish
- Extra virgin olive oil: Used for flavor and short-term refrigerated storage only. Choose a good-quality olive oil, as it becomes part of the final dish.
See printable recipe card below for the full ingredients list and quantities.
How to make makdous
Cook the eggplants
Bring a large pot of water to a boil and add the baby eggplants. Cook for 15–20 minutes, until tender but still holding their shape. Drain well and let them cool until easy to handle.
Slit, salt, and press
Trim the stems, then carefully slice each eggplant lengthwise about halfway through, like opening a book. Lightly salt the inside of each eggplant and arrange them in a colander or on a tray lined with a clean towel. Place a flat surface on top and weigh them down with something heavy.
Press for 24–48 hours in a cool place or in the refrigerator, draining away the liquid occasionally.
This step removes excess moisture for texture, not all water.
Prepare the stuffing
If using fresh peppers and chili, finely chop or lightly pulse them, then transfer to a sieve and press out as much liquid as possible.
If using red chili paste, skip the draining step.
Lightly toast the walnuts in a dry pan over medium heat until fragrant. Let them cool completely, then chop coarsely.
Combine the peppers or chili paste with the toasted walnuts and garlic (if using). Season lightly with salt, then stir in 1–2 teaspoons of apple cider vinegar to balance the richness of the walnuts and chili.
Optional: Add a tiny pinch of citric acid to brighten the flavor and allow for less salt overall. This should be barely perceptible.
The mixture should be thick and spoonable, not wet.
Stuff the eggplants
Fill each pressed eggplant with the stuffing, pressing gently so it stays in place.
Short curing (without oil)
Arrange the stuffed eggplants snugly in a clean container without adding oil yet. Cover and refrigerate for 24–48 hours to allow the flavors to settle.
Portion, jar, and store
After the short curing period, portion the makdous based on how you plan to use it. Transfer a small batch to a clean, sterilized jar, cover the eggplants completely with extra virgin olive oil, seal, and refrigerate.
For longer storage, place the remaining stuffed eggplants without oil into freezer-safe containers, seal well, and freeze. When ready to use, thaw in the refrigerator, then transfer to a jar, cover with olive oil, and refrigerate before serving.
Samira’s tips
- Use the smallest eggplants you can find for the best texture.
- Drain the peppers thoroughly if using fresh.
- Toasting the walnuts adds depth and prevents a flat flavor.
- Don’t oversalt – acidity helps balance the dish.
- Always store makdous refrigerated or frozen.
- If anything smells off or looks unusual, discard it.
Storage and food safety (important)
- Pantry: Makdous is not suitable for pantry or room-temperature storage in a home kitchen and should not be kept at room temperature.
- Refrigerator: For short-term storage, transfer a small batch of makdous to a clean jar, cover the eggplants completely with olive oil, and store refrigerated at all times. Use within 10–14 days for best quality.
- Freezer: For longer storage, freeze the stuffed eggplants before adding any oil, using freezer-safe containers. For best quality, use within 6 months. When ready to eat, thaw in the refrigerator, then transfer to a jar, cover with extra virgin olive oil, and consume within 10–14 days. Olive oil is added for flavor and short-term storage only, not for preservation.
FAQs
No. For home kitchens, makdous should always be refrigerated or frozen (without oil).
Up to 10–14 days once covered with oil and kept refrigerated.
Yes. Freezing before adding oil is the safest way to store it long-term.
No. Pressing removes excess moisture for texture, but some water always remains.
More Lebanese favorites
If you try this makdous recipe, let me know how it goes in the comments below. I’d also appreciate a rating on the recipe card.
Makdous (Lebanese Stuffed Eggplants)
Ingredients
- 2 pounds baby eggplants about 18
- 2 Tablespoons sea salt
Chili Option 1
- 2 red peppers
- 3 red chili peppers (to taste)
Chili Option 2 (shortcut)
- ¾ cup red chili paste
The rest of the stuffing
- 1 cup walnuts lightly toasted and coarsely chopped
- 3 cloves garlic finely minced (optional)
- 1 Tablespoon apple cider vinegar or white vinegar
- ½ teaspoon citric acid optional
To finish
- Extra virgin olive oil for covering when refrigerating
Instructions
- Boil the eggplants for 15–20 minutes, until tender but still holding their shape. Drain and let cool.
- Trim the stems, slit each eggplant lengthwise, salt lightly, and press under a weight for 24–48 hours.
- Prepare the stuffing: drain the peppers well if using fresh, toast the walnuts, then mix with chili (or chili paste), garlic, apple cider vinegar, salt, and optional citric acid.
- Stuff the eggplants with the walnut mixture.
- Arrange the stuffed eggplants in a container without oil, cover, and refrigerate for 24–48 hours to allow the flavors to settle.
- For storage, transfer a small portion to a clean jar, cover completely with olive oil, seal, and refrigerate. Freeze the remaining stuffed eggplants without oil in sealed containers for longer storage. Thaw in the refrigerator before transferring to a jar and covering with olive oil.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LA MEJOR RECETA LIBANESA PARA GUSTAR LAS BERENJENAS. GRACIAS GRACIAS GRACIAS GRACIAS
AMADO
Glad you liked it, Amado!
Would a dehydrator work to remove excess water or would it be too much?
I’ve used your recipe a few times and love it!! but in my new home my kitchen is small and no longer have the space to lay them all out for soo long.
Hi Mildred! A dehydrator can definitely help remove excess water, but just keep an eye on it. You don’t want it to dry out too much. Let me know how it goes 🙂
Hi, I made a variation of this (from Sami Tamimi’s Falastin) and went through all the steps: boiling the eggplants, letting them cool down, salting the insides, putting in a colander and weighting for two days to remove all the excess water, then stuffing with walnuts, parsley, raw garlic and chili peppers, filling a twice sterilized Le Parfait jar with the eggplants, then inverting for 24 hours to remove any lingering water (only a tiny bit came out) and then covering them with olive oil. I have stored in the pantry (my flat is 23C), but I am thinking maybe the refrigerator would be better? I am wondering if there is any risk of botulism or does the processing (boiling the eggplants, salting, pressing to remove excess water, etc.) prevent this possibility. This is my first time making them, although I have had them purchased from Middle Eastern markets. Thanks for any guidance or insights.
Hi Tina,
This post is now updated to reflect the scientific method to preserve this delicious recipe.