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

Marinated Eggplant with Garlic, Walnuts and Pomegranate

Dahlia
These eggplants are fried and quickly pickled in a garlic cumin marinade and topped with walnuts and pomegranate. Great as a side dish or light meal eaten with pita bread.
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Lunch, Mezze, Salad
Cuisine Middle Eastern
Calories 573 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
    Marinated Eggplant with Garlic, Walnuts and Pomegranate 2
  • 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.
    Marinated Eggplant with Garlic, Walnuts and Pomegranate 3
  • 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.

Notes

Keeps well in the fridge for a few days. 
Keyword Eggplant, Pickled, Salad