Makdous
Makdous is a dish of oil-cured aubergines. Part of Levantine cuisine (Syria, Jordan, Lebanon, Palestine, Israel), they are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Sometimes chilli powder is added. Makdous is usually prepared by Syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack.
Source: Wikipedia
Recipes
Makdous [Pickled Stuffed Baby Eggplant] – Tatreez: Stitching Cuisines
Makdous: baby eggplants filled with nutty joy [Pickled Stuffed Baby Eggplant] When I was growing up in Kuwait, my father used to go to the farmers market once a week to buy vegetables and fruits. I still remember that every time he came home, it looked...