This layered dish features super-tender roasted eggplant and sweet sauteed onions spiked with tart and fruity pomegranate molasses.
Serve with pita as part of a mezze course or as a side with a larger meal.
Halve lengthwise and slice into 3/4-inch pieces.
Sprinkle both sides with allspice.
Line a baking sheet with three layers of paper towels.
Heat oil in a medium cast-iron skillet over medium-high heat.
Transfer to the prepared baking sheet.
Repeat with the remaining eggplant in 2 more batches.
Sprinkle the eggplant with 1/4 teaspoon salt.
Let the oil cool; save for another use or discard.
Wipe out the skillet.
Add more water, 2 tablespoons at a time, if necessary to prevent burning toward the end.
Spread half the onions in the skillet.
Top with half the eggplant, pressing to evenly pack it down.
Repeat with the remaining onions and eggplant.
Place a plate directly on top to weight the layers down.
Bring to a simmer over high heat then reduce heat to maintain a simmer.
Cook until the liquid thickens and begins to reduce, about 15 minutes.
Remove from heat and carefully remove the plate.
Let cool completely, about 2 hours.
Bring to a simmer over medium-high heat and cook for 1 minute.
Pour into a bowl.
Carefully invert the skillet onto a serving dish.
Serve the eggplant topped with the fruit mixture, mint and cilantro.
Tips
To make ahead: Refrigerate pickled cherries (Step 5) for up to 2 days.
Use it up: Glaze roast meat; stir into tea; drizzle over roasted vegetables; make muhammara.
Dried Sour Cherries: Also known as dried tart cherries, they have a lip-puckering flavor.
Use it up: Stir into granola or oatmeal.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
