Preserved stuffed aubergines

Preserves and pickles are a big part of the Palestinian table, adding a real hit of flavour to any meal. They also allow for seasonal vegetables to be eaten year round. The name ‘makdous’ comes from the Arabic verb ‘kadasa’, meaning ‘to stack’. Stacking the stuffed aubergines on their side and letting them sit for nearly 2 weeks before eating them makes their taste intense. The result is hot, strong, nutty, sharp and garlicky in all the right ways. Start with aubergines as small as you can