Shams Eggplant Makdous
There's magic to having that first bite of a perfectly made eggplant makdous. Early season eggplants are fermented in a garlicky chili paste with lots of walnuts - it’s spicy, nutty, acidic and salty all at once. We tasted as much makdous as our stomachs allowed and didn’t find any better than Imm Mohammads’.
Eat it alone with bread or as part of a spread. Don’t neglect the oil, which we use profusely in the restaurant to flavour salads, or to saute vegetables with - try it, you won’t regret it.
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Pickles and Ferments