Makdous

Method

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1. Boil the aubergines in well-salted water 12 to 15 minutes, until a skewer meets no resistance but the skins are still intact. Drain.

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2. Cut a deep slit down one side of each, stopping short of both ends so they stay in one piece. Rub the inside of each slit with a little of the draining salt.

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3. Sit them cut-side down in a colander, put a plate and a heavy weight on top, and leave to drain over a bowl for at least 12 hours. They must give up their water completely.

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4. Mix the walnuts, garlic, Aleppo pepper and salt into a stiff, oily-looking paste.

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5. Press a heaped teaspoon into each aubergine and close the slit around it.

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6. Pack them upright and snug into a sterilised jar, then pour in olive oil until every one is submerged. Tap the jar to release trapped air.

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7. Seal and keep at cool room temperature. They are ready after a week and keep for months, as long as the oil always covers them.

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Chef’s Tips

• Drain them under a weight until no more water comes. This is what keeps the jar.
• Everything must stay under the oil. Top it up as the level falls.
• Use a sterilised jar and a clean dry spoon each time.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Flatbread and sweet tea
• Labneh
• Green olives

Storage & Reheating

Cool and dark for up to 6 months while covered in oil; refrigerate after opening and use within a month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.