Crispy Makdous (Stuffed Eggplant Bites)
Tender eggplant rounds stuffed with walnuts, pomegranate, and garlic, pan-fried until golden. A vibrant Syrian appetizer or side that tastes like it took hours but happens in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 6g
Ingredients
- 1 lb eggplant (small, about 1 lb)
- ½ cup walnuts, finely chopped
- 2 tbsp pomegranate molasses
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- 3 tbsp fresh mint (or parsley), chopped
Instructions
- 1
Slice eggplant into 0.5-inch-thick rounds. Pat dry with paper towels. Score a shallow pocket on one side of each round without cutting all the way through.
- 2
Mix walnuts, pomegranate molasses, minced garlic, red pepper flakes, and mint in a bowl. Stuff each eggplant round with about 1 tsp of the mixture into the pocket.
- 3
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds. Working in batches, lay stuffed eggplant rounds flat without crowding.
- 4
Fry 3–4 minutes per side until deep golden brown and tender when pierced with a fork. Transfer to a plate.
- 5
Drizzle with a pinch of salt and a squeeze of lemon juice. Serve warm or at room temperature.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- paper towels
- small bowl
- spoon
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