Makdous: Palestine's Beloved Stuffed Baby Eggplant

Makdous is the crown of the Palestinian winter pantry: baby eggplants, blanched until tender, stuffed with walnuts, red pepper and garlic, then nestled under a blanket of olive oil where they cure into something deeply savoury.

Traditionally, families prepare makdous together each autumn, filling jars that last through the cold months. A single piece on warm bread for breakfast is a taste of home.

How to enjoy it

Lift a piece from the oil, let it drain, and serve at room temperature with fresh bread, a drizzle of the jar’s olive oil, and mint tea. It’s rich, so a little goes a long way.

Skip the two-day labour and start with our ready-made Zuwadati Makdous — cured the traditional way.