Recipes, pantry tips and everything about eggplant and makdous.
Makdous keeps up to 12 months if it is well drained, fully covered with olive oil and stored somewhere cool and dark.
Makdous and maqdous are the same dish: baby eggplant stuffed with walnuts and pepper, preserved in olive oil. Only the pronunciation differs.
Authentic makdous uses small firm eggplants, has no water at the bottom, a walnut-rich filling and real olive oil, not vegetable oil.
