Recipes · Syrian · Preserves, Jams, and Pickles
Makdous
One serving has 356 kcal and 5 g protein, and at least a fifth of a woman's daily need of manganese (62%), copper (51%), pyridoxine (23%), vitamin E (23%), fiber (21%) and vitamin K (21%). Ready in 2185 minutes.
- Preparation: 2175 min
- Cooking: 10 min
- Makes: 1 serving (197 g)
- Difficulty: Medium
- Diets: Vegan, Gluten-free, Dairy-free, Low carb
- Contains: nut
Ingredients
- 150 g Eggplant, raw
- 20 g Walnuts
- 5 g Garlic, raw
- 1 g Chilies, dried red
- 1 g Salt
- 20 g Olive oil
Method
- Trim the eggplants and boil them whole in salted water for 8-10 minutes until just tender but still holding their shape; drain well, cool, and pat dry.
- Slit each eggplant lengthwise without cutting all the way through, to make a pocket.
- Mix the crushed walnuts, garlic and crumbled dried chili with a pinch of salt, and stuff the mixture generously into each eggplant.
- Pack the stuffed eggplants tightly into a clean jar and pour over the olive oil so they are fully submerged.
- Leave at room temperature for 1-2 days to begin fermenting, then move to the fridge, where the flavor keeps improving for weeks. Makes 1 portion of 2 small eggplants; multiply by 6 for a 1-liter jar.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 356 kcal | 17% |
| Carbohydrates | 13.9 g | |
| Water | 142 mL | |
| Fiber | 6.2 g | 21% |
| Protein | 4.9 g | 10% |
| Tryptophan | 0.05 g | |
| Threonine | 0.19 g | |
| Isoleucine | 0.21 g | |
| Leucine | 0.35 g | |
| Lysine | 0.17 g | |
| Methionine | 0.07 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.22 g | |
| Tyrosine | 0.13 g | |
| Valine | 0.25 g | |
| Histidine | 0.12 g | |
| Fat | 33.4 g | |
| Monounsaturated | 16.4 g | |
| Polyunsaturated | 11.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 9.7 g | |
| Saturated | 4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 43 mg | 4% |
| Copper | 0.46 mg | 51% |
| Iron | 1.2 mg | 7% |
| Magnesium | 54.7 mg | 18% |
| Manganese | 1.1 mg | 62% |
| Phosphorus | 114 mg | 16% |
| Potassium | 471 mg | 10% |
| Selenium | 2.2 µg | 4% |
| Sodium | 393 mg | |
| Zinc | 0.93 mg | 12% |
| Thiamin (vitamin B1) | 0.14 mg | 13% |
| Riboflavin (vitamin B2) | 0.1 mg | 9% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.57 mg | 11% |
| Pyridoxine (vitamin B6) | 0.3 mg | 23% |
| Folate (vitamin B9) | 53.3 µg | 13% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 20.3 mg | 5% |
| Vitamin A | 14.9 µg | 2% |
| Vitamin C | 5.4 mg | 7% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3.5 mg | 23% |
| Vitamin K | 19 µg | 21% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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