{"id":15984,"date":"2025-09-06T23:46:08","date_gmt":"2025-09-06T23:46:08","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=15984"},"modified":"2025-09-11T22:49:51","modified_gmt":"2025-09-11T22:49:51","slug":"makdous-preserved-eggplants-in-oil-authentic","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/makdous-preserved-eggplants-in-oil-authentic\/","title":{"rendered":"Makdous, Preserved Eggplants in Oil \/ Authentic"},"content":{"rendered":"

Baby eggplants stuffed with walnuts, garlic and red bell pepper and steeped in olive oil; makdous is a pantry cabinet staple and a technique our ancestors in Lebanon, Syria and the Middle East used to preserve eggplants bounty from one year to another; they’re pure decadence served as part of the mezze, side dish or accompaniment for stews, mujadaras, pilafs or any main, learn how to make makdous at home like a pro.<\/p>\n

\"makdous<\/p>\n

Makdous is part of the mouneh (preserved foods)<\/strong><\/h1>\n

Many Lebanese villages have traditions of mouneh; mouneh in Arabic means the homemade pantry cabinet preserved foods from the harvest, basically, a year’s worth of provision, from dairy products to jams, olives, pickles, grape leaves, makdous and more. The best makdous makers in Lebanon are the folks of Baalbak, an ancient city in Lebanon,\u00a0located in the Beqaa Valley, they produce the best flavorful preserved eggplants in oil; I have learned making makdous from a skilled lady in Baalbak, so you are in for a treat.<\/p>\n

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Don’t let the long process intimidate you<\/h1>\n

When you visit Lebanese specialty stores you will often see makdous jars sold for costly price.\u00a0 It\u2019s cheaper to make at home and way better with my version, it’s a long process but believe me so worth it, it is fun to make too.<\/p>\n

Tips to consider when making makdous<\/strong><\/h1>\n