Marinated eggplant with garlic, walnuts and pomegranate
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.
Course: lunch, mezze, Salad
Cuisine: Middle Eastern
Keyword: eggplant, pickled, salad
Author: Dahlia
Ingredients
eggplant, baby or other small varietyI used 10 baby eggplant for this amount of marinade
2tbspolive oil
2 tbspapple cider vinegaror other vinegar
2clovesgarlicfinely minced
salt and pepperto taste
cuminto taste
¼cupwalnutschopped
¼cuppomegranate arrils
parsleychopped, 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.
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.