Makdoos

This is how our grandparents used to preserve aubergines: stuff it with walnuts/garlic/chili and preserve it in olive oil. Have one directly after you come home from work, it will keep you going until you prepare your meal.

Suggestions: slice aubergine makdoos, and add them on top of your fattouch. Trust us on this one. Alternatively, prepare a labneh/makdoos sandwich. This is a perfect combination.

• Proudly form Akkar - North
• Ingredients: baby eggplants, walnuts, garlic, chili, olive oil, salt
• Store in a dry and cool place, keep covered with oil