Makdous is a Levantine meal made out of tiny eggplants that have been boiled, seasoned, and then filled with chopped peanuts, ginger, and hot pepper. They are commonly served hot in the Levant, but they may also be served as a mezze for supper or celebratory feasts. This meal is traditionally cooked in early fall, just as the eggplant period is coming to an end. Its olive oil preserving process allows the fresh eggplants to be preserved for several months.