Nothing could imply that the lunch I had in a middle of an ordinary work day would remain such a memorable one. The makdous – Lebanese stuffed eggplant with walnuts is the one to “blame” for it. Here is the story of that day.
My co-worker and I decided to make our lunch break a little special, so we headed to a Middle Eastern restaurant in Seattle, Washington. It truly made for an extraordinary day at work! When we took our seats, the tantalizing smell of herbs and spices wafted towards us, making my mouth water in anticipation. I could hardly contain my excitement as I eagerly awaited to savor the feast that was about to be right before me.
At the restaurant, we made a selection of several different dishes. However, the one that particularly impressed us was the mouthwatering Lebanese stuffed eggplant with walnuts also called makdous. Firstly, the dish was incredibly flavorful and perfectly cooked, Additionally, it had an amazing combination of textures from the creamy eggplant and crunchy walnuts. It truly stood out amongst all of our other selections! The dish was exquisitely presented. Meaning, the eggplants filled to capacity with a delightful combination of walnuts, herbs, and spices. The harmonious blend of flavors and textures was absolutely perfect, so I knew I had to get my hands on the recipe in order to recreate this delectable creation.
As we were delighting in the delicious dinner we had ordered, an uproar suddenly broke out at one of the tables. A customer was experiencing a choking episode. Without delay, the staff went into immediate action to try and help him. They moved quickly to assist and provide whatever assistance they could offer. It was a frightening experience; my co-worker and I were completely taken aback by the situation. Nevertheless, the staff reacted quickly and efficiently, taking care of the customer in an exemplary professional manner. Despite this, however, we still felt shaken up after it was all said and done.
Despite the fact that we were getting ready to leave, the delectable meal still lingered in our thoughts. I could not help but feel compelled to obtain the recipe before departing from the restaurant .Feeling a strange blend of shyness and determination, I approached the owner cautiously. I implored her for the recipe, expecting to be met with refusal. However, much to my surprise she eventually consented – but only after considerable persuasion.
The recipe was surprisingly straightforward, yet bursting with flavor. Firstly, The eggplants were roasted to bring out their natural sweetness. Then, filled with a savory blend of toasted walnuts, fresh herbs, and aromatic spices. This combination of ingredients resulted in an incredibly flavorful dish that was both simple to prepare and enjoyable to eat. The stuffing was held together with a combination of walnuts and spices, which imbued the dish with a combination of flavors that is unique to the Lebanese cuisine. This unique mixture created an interesting flavor profile that tantalized the taste buds and left everyone wanting more.
I was filled with immense anticipation to put the recipe to the test, and I was absolutely delighted with the results. The dish tasted identical to the one we had savored in the restaurant, making it an incredibly gratifying experience. The walnuts provided a satisfying crunch and contributed to the overall texture of the dish, while the herbs and spices added complexity and enhanced the flavor profile.
The unexpected moments of life can often be the most memorable, and this experience taught me that it is sometimes these seemingly small events that can make all the difference. It was in one such moment that I found something truly special, a reminder to not take things for granted and to always keep an open mind when looking for life’s hidden treasures. Every time I think of the Lebanese stuffed eggplant with walnuts, it takes me back to the day I visited that Middle Eastern restaurant in Seattle. The distinct aroma and flavors of the dish will forever remain entrenched in my memory. It was a truly remarkable experience that I will remember for a long time – one that has left an indelible imprint on my heart. I will be eternally appreciative to the owner for graciously giving me her recipe.
Finally, if you’re searching for an extraordinary and delectable culinary experience, why not give this makdous – Lebanese stuffed eggplant with walnuts a try? This dish is sure to tantalize your taste buds with its unique combination of flavors and textures. In conclusion, it’s certainly worth giving this recipe a chance! It’s the perfect balance of flavors and textures, and it’s sure to impress your guests. Who knows, you might just find yourself having an extraordinary, memorable and one-of-a-kind experience that you can call your own.
Here is the recipe for this mouth-watering dish:
Ingredients:
- 25 small (or mini) eggplants
- 5 oz. of walnut kernels
- 1 small head garlic
- 2 tsp of Aleppo pepper
- 1 tbsp of chili paste
- Olive oil
- Salt
How to make Lebanese Stuffed Eggplant with Walnuts?
Eggplants preparation:
- Next, blanch them in boiling water for 8 to 10 minutes. To ensure they don’t get overcooked, insert the tip of a thin knife into one eggplant to test if it is done. Remove from heat and drain.
- Cut the top off each eggplant and slice lengthwise. Generously season both the inside and outside of each eggplant with salt.
- Repeat this process for all the eggplants.
- Place the eggplants in a colander and put a plate on top along with a weight to squeeze out any excess liquid.
- Allow them to drain for 48 hours in a cool place.
Stuffing preparation (48 hours after the eggplants preparation):
- Chop the walnuts into rough pieces.
- Pound the garlic in a mortar.
- Mix the walnuts, garlic, chili paste, and Aleppo pepper.
- Season with a pinch of salt.
- Fill each eggplant with the stuffing and arrange them in a sterilized glass jar, pressing down firmly.
- Invert the jar and place it on cheesecloth for 8 hours to drain.
- Pour enough olive oil to cover the eggplants in the jar.
- Remove air bubbles by tapping the bottom of the jar on the counter, then close the lid. Store in a dry, cool place away from light.
- Wait at least five days before consuming.
- To serve, carefully drain the eggplants and enjoy as an appetizer, sliced or whole.
- Properly sterilized jars can preserve the makdous for up to one year in a dry place.
So what do you think? Not that hard, right? Making makdous, stuffed eggplants, can be very fun and can be a family activity as well which is very rewarding – you get to taste a delicious Lebanese dish!
