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Restaurants›Moltaqa Moroccan Restaurant›Pickled Aubergines, Walnuts & Pomegranate Recipe

Pickled Aubergines, Walnuts & Pomegranate Recipe

Name: Moltaqa Moroccan Restaurants Pickled Aubergines, Walnuts & Pomegranate Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 12 count baby aubergines (eggplants), about 2–3" each; 1 tbsp kosher salt; 1 cup white wine vinegar; 1 cup water; 3 tbsp olive oil; 3 count garlic cloves, thinly sliced; 1 tbsp fresh lemon juice; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp ground turmeric; 1 tsp crushed red pepper flakes; 1 tsp black pepper, freshly ground; 1 cup walnuts, halves or large pieces; 2 tbsp extra-virgin olive oil; 1 tsp honey or pomegranate molasses; 1 tsp fine sea salt; 0.25 tsp ground cinnamon (optional); 0.5 cup pomegranate seeds (arils); 0.5 cup feta cheese, crumbled; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh mint, finely chopped (optional); 4 cups arugula (rocket); 2 tbsp olive oil (for dressing); 1 tbsp fresh lemon juice (for dressing); 0.5 tsp salt (for dressing); 0.25 tsp black pepper (for dressing)

Inspired by Moltaqa Moroccan Restaurant

Time4h

Serves4

Baby aubergines pickled in Moroccan spices, stuffed with toasted walnuts, finished with pomegranate and feta over arugula — tart, crunchy, aromatic

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Ingredients

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Pickled baby aubergines

12 count baby aubergines (eggplants), about 2–3" each

1 tbsp kosher salt

1 cup white wine vinegar

1 cup water

3 tbsp olive oil

3 count garlic cloves, thinly sliced

1 tbsp fresh lemon juice

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Smoked paprika

1 tsp Ground turmeric

1 tsp Crushed red pepper flakes

1 tsp Black pepper, freshly ground

Walnut stuffing & garnish

1 cup walnuts, halves or large pieces

2 tbsp extra-virgin olive oil

1 tsp honey or pomegranate molasses

1 tsp fine sea salt

1/4 tsp ground cinnamon (optional)

1/2 cup pomegranate seeds (arils)

1/2 cup Feta cheese, crumbled

2 tbsp fresh parsley, finely chopped

1 tbsp fresh mint, finely chopped (optional)

Salad bed & finishing

4 cups arugula (rocket)

2 tbsp olive oil (for dressing)

1 tbsp fresh lemon juice (for dressing)

1/2 tsp salt (for dressing)

1/4 tsp black pepper (for dressing)

Method

Pickled baby aubergines

Prepare aubergines

Trim stems of the baby aubergines, leaving a little cap intact to keep shape. If very large, halve lengthwise; otherwise leave whole. Sprinkle aubergines with the kosher salt and place in a colander for 30 minutes to draw out bitterness and moisture. Rinse briefly and pat dry with paper towels.

Make pickling brine

In a medium saucepan combine white wine vinegar, water, 3 tablespoons olive oil, sliced garlic, lemon juice, ground cumin, ground coriander, smoked paprika, ground turmeric, crushed red pepper flakes and freshly ground black pepper. Bring to a gentle simmer over medium heat, stirring to dissolve spices and bloom aromatics. Simmer 2 minutes, then remove from heat.

Cook aubergines in brine

Add the aubergines to the warm brine, cover and simmer gently for 8–12 minutes until tender when pierced with a knife but not falling apart. Timing depends on size—small ones will take less time. Turn aubergines once so they cook evenly. Remove from heat and let cool in the brine to room temperature, then transfer to a jar or container and refrigerate at least 4 hours or overnight for best flavor (up to 3 days). Reserve brine for serving if desired.

Walnut stuffing & garnish

Toast and chop walnuts

Preheat oven to 350°F (175°C). Spread walnuts in a single layer on a baking sheet and toast 6–8 minutes until fragrant and slightly darker (watch carefully to avoid burning). Remove and let cool. Roughly chop or pulse half the walnuts to a coarse crumb and leave some halves/pieces whole for texture.

Prepare walnut filling

In a bowl combine the chopped walnuts, 2 tablespoons extra-virgin olive oil, honey or pomegranate molasses, fine sea salt and optional 1/4 teaspoon ground cinnamon. Mix until the mixture is sticky and holds together slightly; taste and adjust salt or sweetness.

Assemble stuffing

Remove the pickled aubergines from the brine and pat lightly with paper towel. Using a small paring knife, make a lengthwise slit in each aubergine or open where natural creases form, creating space for stuffing. Spoon about 1 tablespoon of the walnut mixture into each aubergine, pressing gently so it stays inside. Reserve remaining walnut mix for sprinkling.

Finish with pomegranate & feta

Scatter pomegranate arils and crumbled feta over the stuffed aubergines. Sprinkle chopped parsley and optional mint. Scatter remaining toasted walnut pieces for extra crunch.

Salad bed & serving

Dress arugula

In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss the arugula lightly in the dressing.

To serve: arrange dressed arugula on a platter or individual plates. Place stuffed pickled aubergines over the arugula. Drizzle a little of the reserved pickling brine or extra olive oil over the aubergines if desired for extra tang and sheen. Finish with an extra scatter of pomegranate seeds, chopped walnuts and a final crumble of feta. Serve chilled or at cool room temperature.