If your intention is to make maqdous, Levantine baby eggplants stuffed with walnuts, garlic and pomegranate arrils preserved in olive oil, but you are feeling a little lazy, here is a different route. Egyptian- style marinated eggplant. Fry the eggplant and then doused with an olive oil, vinegar, garlic, cumin marinade and let that sit in the fridge for a bit. Dress it up as maqdous, topping it with walnuts and pomegranate. It is super delicious in some pita bread, both with or without a dollop of creamy labna.
Marinated Eggplant with Garlic, Walnuts and Pomegranate
- eggplant (baby or other small variety) 10 baby eggplant was used for this amount of marinade
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar or any other vinegar
- 2 cloves garlic finely minced
- salt and pepper to taste
- cumin to taste
- ¼ cup walnuts chopped
- ¼ cup pomegranate arrils
- parsley chopped, to garnish
- In a small bowl, mix oil, vinegar and garlic. Add salt, pepper and cumin to taste.
- Slice baby eggplants in half lengthwise. If using larger eggplants, slice crosswise into rounds.
- Heat olive oil on med-high. Fry eggplants on both sides until golden brown. The eggplants will soften and release water as they cook, so beware of splattering oil.
- Remove and drain on a paper towel.
- Arrange eggplants in a single layer (or two layers if you need to) in a dish or storage container.
- Spoon oil mixture over eggplants, ensuring they are fully soaked. Let sit for half hour or so in the fridge.
- When ready to eat, top with walnuts, pomegranate and parsley. Enjoy with pita bread and labna if available.