A traditional Lebanese delicacy with a divine tangy taste, these stuffed eggplants are known as "Makdous". Prepared in Lebanon's Qaa region, this dish is savory and pungent with a full range of textures. Eggplants are known for their great source of Potassium and fibers.
Makdous or cured eggplants is a popular Lebanese delicacy prepared with baby eggplants stuffed with walnuts, garlic, salt, pepper, and cured in olive-oil.
Traditionally, makdous was prepared in late autumn to be consumed during the winter months. This very special appetizer pairs well with almost any cheese, and is typically consumed with some bread and sliced tomatoes, or thrown on top of salads for a tangy twist. Our eggplants are grown in the Qaa region, in the far east of Lebanon, which is renowned for the best makdous in the country. The dry heat of the long hot summers and the fertile soil of Qaa provide the perfect climate for this crop.
Eggplants, vegetable oil, sweet pepper, walnuts, garlic and salt.