Makdous (Stuffed Baby Eggplants)

Makdous is the treasure of the Syrian pantry: tiny eggplants boiled until silky, pressed flat, stuffed with walnuts, garlic, and red pepper, and preserved under olive oil. The result is intensely savory with a gentle tang, a condiment that becomes a whole meal when set out with warm bread. Every household keeps its own jar, and guests are judged by how eagerly they reach for it. It is summer, preserved in glass, and once you have tasted it you will understand the fuss and start planning your own jars.

Little jars of preserved summer

The eggplants turn meltingly tender, the stuffing is coarse, garlicky, and nutty, and the olive oil carries it all with a peppery finish. A few days in the jar meld the flavors into something far greater than the sum of its parts, the way all good preserving does. Serve on a plate with tomatoes, olives, and flatbread — and watch the jar empty in minutes.

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This dish is built from Middle Eastern pantry staples — explore all 20 in our guide to 20 essential Middle Eastern pantry ingredients.

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