Makdous pickles is one of the most delicious types of pickles, and it is one of the cold Levantine pickles prepared in the traditional way.

Eggplant Makdous

Always save it to be a delicious appetizer on your table, especially can be used in the holy month of Ramadan.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Syrian
Servings 6 people
Calories 66.6 kcal


  • 1 kilo of small eggplant for Makdous
  • 1 cup of cut into small pieces red pepper
  • 1 1/2 Tablespoons of salt
  • The amount a generous quantity enough to fill the jar
  • 1 cup of cut into small pieces of walnut
  • 4 cloves of garlic; crushed
  • 1/2 Tablespoon of ground red pepper powder to taste


  • To make the dough, remove the eggplant head by hand.
  • Put the eggplant in a clean large bowl after boiling it in water with a little salt added for 10 minutes.
  • It is important for the success of Al Makdous to drain and filter it from the water and divided from the middle only.
  • Put a little salt in the inside of the eggplant, then put it in a colander, cover and leave it for an entire night until it drains from the water.
  • Mix the fine garlic, walnuts, salt and red pepper.
  • Put a little of the mixture inside each eggplant and put the eggplant in a glass jar until the amount is completely finished.
  • After opening the lid, turn the jar over for a whole day until the excess water is drained.
  • Pour the oil all over the jar without adding anything else.
  • Leave the jar covered and leave it for three weeks, after which it is ready to eat.
  • When using the spoon to take the stack, it must be dry so that no white layer appears on the surface.
  • Use and enjoy your makdous


Serving: 136gSodium: 2276mgSugar: 6.5gFiber: 3.4gPotassium: 16.3mgCalories: 66.6kcalMonounsaturated Fat: 0.4gPolyunsaturated Fat: 0.1gSaturated Fat: 0.2gFat: 1gProtein: 1.2g
Keyword Pickles
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