This week I have been making Makbous which is pickled eggplant with garlic, chilies and walnuts. It takes two days to prepare and your fingers will smell like garlic for a week. Makdous are not for picky eaters! The flavour is intense and sharp. I have never tasted anything like it, but if you are like me, you will be HOOKED and everything else in the world will taste bland and boring after your first makdous. Ingredients:

  • 18 baby eggplants

  • 2 heads of garlic (thanks Moore Wollombi Garlic!)

  • 1 cup walnuts

  • A handful of red chillies, I use about a quarter of a cup of fresh red chillies, leaving the seeds in

  • A handful of salt, I use Maldon salt flakes

  • A couple of litres of olive oil


  1. Wash the eggplants and remove the stems & leaves without damaging the eggplants themselves

  2. Place into a large pot of boiling water for 10 minutes, I use a plate on top to keep the eggplants from bobbing up out of the water

  3. Take the eggplants out of the boiling water and cool for a couple of hours

  4. Place a slice into the side of each eggplant, taking care not to go all th way through to the other side. You are trying to make a little pouch in each one

  5. Use your finger to rub some sea salt into each pouch

  6. Place in a colander in the fridge overnight. Put a weighted plate on top to help squeeze out excess juices.


  1. Pulse the walnuts in a blender until broken into smallish bits. You do not want to process to a powder, you want some texture in your wa