Makdous is a popular vegetable dish prepared with the help of tiny egg plants, where the eggplant is seared with olive oil and stuffed with garlic, walnuts, salt, and chili powder. This dish is enjoyed immensely in Lebanon and Syria with a delectable tomato salad or pita bread and sweet cup of tea. The dish is normally served as the mezze, and is popularly known as Betingan Makdous or Magdoos. Magdoos serves as the staple for snack, breakfast and supper dish.
In Syrian households, this dish is normally prepared during the fall season because the eggplants are abundant in that season. Makdous resembles Baingan ka Burtha- a typical Indian aubergine stuffed dish.
Makdous Recipe- Preparation
As per the basic recipe of Makdous aubergines, walnuts, garlic, red chili pepper flakes, black pepper and virgin oil are suggested as the main ingredients. The aubergines or eggplants are poached in salt water for some time and patted dry. The stuffing made of chopped garlic, walnuts and chili flakes is added to the aubergines. The stuffed aubergines are stored in air tight containers for about a week till the flavors are developed. The aubergines are then submerged in olive oil and kept in refrigerator till the time of usage.
Interesting Makdous Recipe Variation
Eggplant Makdous Fatte is an interesting recipe variation of the original recipe. Here the meat is added as a stuffing along with other ingredients. Eggplants, meat, chopped onion, vegetable oil, tomatoes, tamarind, tomato paste, pomegranate syrup, almonds and spices like black pepper, cinnamon, and black pepper are combined to form Makdous Fatte. The dish is accompanied with yogurt sauce, which is prepared by combining tahini, yogurt, and garlic.
One serving (978 grams) of the basic Makdous dish serves 737.6 calories with 59.3 grams of fat, 26.4 mg of sodium, 2151.9 mg of potassium, 138.4 mg of magnesium, 54.0 grams of carbohydrates, and 10.2 grams of protein. The dish is free of cholesterol and is a good source of protein.