How we make our makdous
From picking the eggplants to packing the jars, these are the steps we follow for every batch, the traditional Jordanian way.
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1
Picking the eggplants
We choose small, firm, glossy local eggplants of the same size so they all cook evenly.
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2
Preparation
We boil the eggplants until tender, slit them, salt them and press them under weight for a full day to draw out all the water. This is the secret to makdous that keeps.
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3
Stuffing
Each eggplant is stuffed with fresh walnuts, red pepper, garlic and salt. If you asked to leave something out, we stuff your batch without it.
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4
Salting and preserving
Makdous is packed into jars and covered with real olive oil; pickled eggplant is kept in brine. We let it cure for one to two weeks before it's ready.
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5
Packing and delivery
Jars are packed carefully, sealed tight and delivered to your door in any governorate.
How to recognise authentic makdous
Authentic makdous is tender yet firm, with no water at the bottom of the jar, and smells of olive oil and walnuts. The filling is generous and the oil covers every piece. That's every Bathenjan jar.