Recipes for Makdous Stuffed Eggplant

Ingredients

• 2 expired Makdous Stuffed Eggplants
• 4 large tortilla wraps
• 1 cup mixed salad greens
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced black olives
• 1/4 cup sliced roasted red peppers
• 1/4 cup tzatziki sauce

Instructions

1. Remove the expired Makdous Stuffed Eggplants from their jar and rinse them well under cold water. Pat dry with a paper towel.
2. Cut the eggplants into thin strips.
3. Lay out the tortilla wraps and divide the mixed salad greens evenly among them.
4. Top each wrap with the sliced eggplants, crumbled feta cheese, black olives, and roasted red peppers.
5. Drizzle the tzatziki sauce over the fillings of each wrap.
6. Fold the sides of the wraps over the fillings, then roll tightly from the bottom to form a wrap.
7. Cut the wraps in half diagonally and serve.
8. Enjoy your delicious Makdous Stuffed Eggplant wraps!

Ingredients

• 4 Makdous Stuffed Eggplant, slightly expired but still safe to eat
• 1 cup cooked rice
• 1 cup diced tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a baking dish, arrange the Makdous Stuffed Eggplant side by side.
3. In a bowl, combine the cooked rice, diced tomatoes, mozzarella cheese, chopped parsley, salt, and pepper.
4. Spoon the rice mixture on top of the Makdous Stuffed Eggplant, evenly distributing it.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
7. Serve hot and enjoy!

Ingredients

• 1 pizza dough
• 1 cup tomato sauce
• 1 cup shredded mozzarella
• 1 Makdous Stuffed Eggplant
• 1/2 cup sliced bell peppers
• 1/2 cup sliced onions
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil

Instructions

1. Preheat oven to 475F (245C)
2. Roll out pizza dough on a floured surface
3. Spread tomato sauce evenly over dough
4. Sprinkle shredded mozzarella over sauce
5. Slice the Makdous Stuffed Eggplant and distribute evenly over cheese
6. Add sliced bell peppers and onions
7. Sprinkle minced garlic, dried oregano, and dried basil over toppings
8. Drizzle olive oil over pizza
9. Bake in preheated oven for 12-15 minutes, or until crust is golden and cheese is bubbly and slightly browned

Ingredients

• 2 cups of slightly expired Makdous Stuffed Eggplant
• 1 bell pepper
• 1 onion
• 2 cloves of garlic
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of vegetable oil

Instructions

1. Slice the bell pepper, onion, and garlic.
2. Heat vegetable oil in a pan over medium heat.
3. Add the sliced bell pepper, onion, and garlic to the pan and stir-fry for 5 minutes.
4. Add the slightly expired Makdous Stuffed Eggplant to the pan and continue stir-frying for another 5 minutes.
5. Drizzle soy sauce and sesame oil over the stir-fry and mix well.
6. Cook for an additional 2 minutes.
7. Serve hot and enjoy!

Ingredients

• Makdous Stuffed Eggplant
• onion
• garlic
• ginger
• tomato
• coconut milk
• spices

Instructions

1. Heat oil in a pan and sauté chopped onion, garlic, and ginger until golden brown.
2. Add chopped tomato and cook until softened.
3. Add the slightly expired Makdous Stuffed Eggplant and cook for a few minutes.
4. Pour in coconut milk and spices, and simmer for 20 minutes.
5. Serve hot with rice or bread.

Ingredients

• 2 expired Makdous Stuffed Eggplants
• 2 tomatoes, diced
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Remove the expired Makdous Stuffed Eggplants from their jar and rinse them well under cold water. Pat dry with a paper towel.
2. Cut the eggplants into small pieces and place them in a large mixing bowl.
3. Add the diced tomatoes, cucumber, red onion, and chopped parsley to the bowl.
4. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
5. Pour the dressing over the salad ingredients and toss well to combine.
6. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
7. Serve chilled and enjoy!