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Two stuffed makdous eggplants served on a white plate.
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4.97 from 26 votes

Makdous (Lebanese Stuffed Eggplants)

A traditional Lebanese makdous recipe made with stuffed baby eggplants, walnuts, and chili, updated with modern, refrigerator-safe storage tips.
Prep Time30 minutes
Cook Time20 minutes
Total Time1 day 25 minutes
Course: Main
Cuisine: Lebanese, Middle Eastern
Diet: Gluten Free
Freezer friendly: 6 Months
Shelf life: 10-14 days, refrigerator
Servings: 18 stuffed eggplants
Author: Samira

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

Make-Ahead & Storage: Makdous freezes beautifully before the oil is added. Once packed in oil, it’s best kept in the refrigerator and enjoyed within two weeks. For longer storage, freeze the stuffed eggplants (without oil) for up to six months.

Nutrition

Serving: 1stuffed eggplant | Calories: 76kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 791mg | Potassium: 242mg | Fiber: 2g | Sugar: 4g | Vitamin A: 521IU | Vitamin C: 31mg | Calcium: 17mg | Iron: 1mg