المكدوس السوري

Wash the eggplants thoroughly and remove the green stems.

Place the eggplants in a pot and cover with cold tap water.

Cover the eggplants with a cloth, place a weight on top, and boil over high heat.

Cook until the eggplants are tender (about 25 minutes).

Cool the eggplants in cold water, peel them, and remove any remaining stems.

Make a small slit on the side of each eggplant and stuff it with coarse salt.

Arrange the eggplants in a strainer, cover with a cloth, place a weight on top, and leave for 24 hours to drain excess liquid.

Coarsely chop the walnuts by hand.

Add garlic (to taste), salt, red pepper paste, and olive oil to the walnuts.

If you want the filling spicy, add chili pepper.

Mix the ingredients well to prepare the filling.

Stuff the eggplants with the walnut mixture.

Arrange the stuffed eggplants in a strainer, place a weight on top, and leave for another 24 hours to drain.

Store the Makdous in sterilized glass jars.

Mix vegetable oil with olive oil and pour over the Makdous to fully cover it in the jars.