Cured baby eggplants stuffed with walnuts, peppers chilli and garlic
With a sharp knife gently peel away the tops, they should come away without much difficulty
Make a slit down one side stopping just before the end. Sprinkle each eggplant with sea salt inside and out
Transfer the red peppers to a fine mesh sieve so the juices completely drain and place in the sun so they dry beside the eggplants
Prepare the preserving jars by running through the dish washer and leave to dry very well
Break up the walnuts or chop until you have a coarse texture. Mix the walnuts with the dried peppers in a mixing bowl
Alternatively, you can arrange the pressed eggplants in a wide rectangular colander with a tray underneath
As you eat the makdous, avoid exposing the remaining ones to air by making sure they are submerged in the oil.
The makdous will be good for up to a year.