Preparation method:

1. Boil the eggplant: Wash the eggplant and remove the green stem. Boil in boiling, salted water until slightly tender (about 7–10 minutes depending on size). Immediately remove and drain in a colander, placing a weight over the top to drain completely for 24 hours. 2. Prepare the stuffing: In a bowl, mix the walnuts, garlic, chopped peppers, and a pinch of salt well. 3. Stuff the eggplant: Gently open each eggplant from the side (a longitudinal slit). Stuff it with a teaspoon of the stuffing, pressing it down slightly. Arrange the eggplant in a colander and let it drain for an additional 1–2 days (to prevent it from spoiling in the oil). 4. Storage: Arrange the stuffed eggplant tightly in sterilized jars. Pour olive oil over the eggplant until it is completely submerged. Close the jars tightly and store them in a cool, dry place (or in the refrigerator). ⏳ When is it best to eat? It's best to leave the makdous for at least two weeks before eating to allow the eggplant to ferment properly and blend the flavors. ✅ Important tips: Ensure the eggplant is completely dry before storing it to avoid mold or spoilage. The makdous must be completely covered with oil to protect it from air. It's not recommended to use vegetable oil; olive oil is used only for preservation and flavor.