Stuffed Pickled Aubergine

These hand-stuffed baby eggplants are a celebration of Lebanese autumn — cured in olive oil and packed with a robust filling of walnuts, garlic, and sun-dried red pepper. Tender and richly tangy, makdous is a heritage mezze traditionally prepared after the harvest and enjoyed all winter long. Whether served with bread and cheese or tossed into a fresh salad, this flavorful preserve tells the story of generations and shared family tables.