Makdous (Stuffed Baby Eggplants)
Tender baby eggplants stuffed with walnuts, garlic, parsley, and pomegranate molasses for a healthy Lebanese mezze packed with Mediterranean flavor.
Prep Time
30 mins min
Cook Time
20 mins min
Total Time
50 min
Servings
6
Ingredients
- 12 baby eggplants
- 1 cup walnuts, finely chopped
- 3 garlic cloves, minced
- 0.25 cup fresh parsley, finely chopped
- 1 tbsp pomegranate molasses
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 0.5 tsp Aleppo pepper or mild chili flakes
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 1 Extra parsley for garnish
Instructions
- 1
Trim the stems of the baby eggplants, leaving the tops intact.
- 2
Boil the eggplants for 15–20 minutes until just tender.
- 3
Drain well and allow them to cool completely.
- 4
Make a lengthwise slit in each eggplant without cutting all the way through.
- 5
Combine the walnuts, garlic, parsley, cumin, Aleppo pepper, salt, black pepper, olive oil, and pomegranate molasses.
- 6
Stuff each eggplant generously with the walnut mixture.
- 7
Arrange on a serving platter.
- 8
Drizzle lightly with a little extra virgin olive oil if desired.
- 9
Chill for at least one hour before serving.
- 10
Garnish with chopped parsley and additional walnuts.
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