1 Piece = 200 grams
Makdoos is a Levantine (Jordan, Syria, Iraq, Israel, Lebanon, and Palestine) process that involves pickling aubergines using olive oil. The eggplants used in this recipe are stuffed with red pepper, garlic, olive oil, chili powder, walnut, tomatoes, salt. They are then chopped and refrigerated in a jar for a month. The process allows vegetables to last till the harvest season. The tangy and spicy stuffed and chopped eggplants can be served alongside rice, labneh cheese, pasta or as part of tapas.
Ingredients: Eggplants (UAE), DS Red Shatta (UAE), Walnuts (Turkey), Tomatoes (UAE), Himalayan Pink Salt (Pakistan), DS EVOO (Jordan), Vinegar
Description: Organically-produced Levantine recipe of olive oil-cured chopped eggplants stuffed with walnuts, tomatoes and DS Red Shatta.
Origin: Levantine Countries (Jordan, Syria, Iraq, Israel, Lebanon, and Palestine)
Flavor: These Chopped Makdoos have a tangy and savory flavor, which comes from the fermentation process.