Makdus and Tomato Salsa

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Wash the eggplants and make a small slit in each one. Place them on a baking sheet and drizzle with a little olive oil.

3. 3

   Roast the eggplants in the oven for about 25-30 minutes, or until they are soft and slightly charred.

4. 4

   While the eggplants are roasting, dice the tomatoes and red onion finely.

5. 5

   In a bowl, combine the diced tomatoes, red onion, lemon juice, salt, and chili flakes. Mix well to make the salsa.

6. 6

   Once the eggplants are done, let them cool slightly, then gently open the slits and stuff them with the tomato salsa.

7. 7

   Drizzle the remaining olive oil over the stuffed eggplants.

8. 8

   Serve the Makdus warm or at room temperature, garnished with additional chili flakes if desired.