Makdous eggplant prepared by Chef Hussein Tahan .
Makdous is a dish of oil-cured Aubergines. Part of Iraqi and Levantine cuisine (Jordan, Lebanon, Palestine, Syria), they are tiny, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil and salt. Sometimes chilli powder is added.
Makdous is usually prepared by households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack.