Ingredients
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2 ½ pounds eggplant, trimmed
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½ teaspoon ground allspice
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2 cups grapeseed or canola oil
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½ teaspoon salt, divided
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1 ½ pounds red onions, sliced
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¼ cup pomegranate molasses (see Tips)
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¼ cup water, plus more as needed
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2 teaspoons tomato paste
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1 ½ teaspoons minced fresh ginger, divided
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1 teaspoon sugar
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½ cup pitted fresh or dried sour cherries (see Tips) or dried cranberries
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¼ cup tart cherry juice
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¼ cup white-wine vinegar
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2 tablespoons chopped fresh mint
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2 tablespoons chopped fresh cilantro
Directions
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Peel eggplant to leave alternating purple stripes. Halve lengthwise and slice into 3/4-inch pieces. Sprinkle both sides with allspice.
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Line a baking sheet with three layers of paper towels. Heat oil in a medium cast-iron skillet over medium-high heat. Add one-third of the eggplant in a single layer and cook, turning once, until lightly browned, 3 to 5 minutes. 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.
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Combine onions, pomegranate molasses, water, tomato paste, 3/4 teaspoon ginger, sugar and the remaining 1/4 teaspoon salt in a large saucepan. Cook over medium-high heat, stirring occasionally, until the onions are soft and the juices are thickened, 10 to 15 minutes. Add more water, 2 tablespoons at a time, if necessary to prevent burning toward the end.
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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.
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Meanwhile, combine cherries (or cranberries), cherry juice, vinegar and the remaining 3/4 teaspoon ginger in the saucepan. Bring to a simmer over medium-high heat and cook for 1 minute. Pour into a bowl.
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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.
Tips: Pomegranate Molasses: Made from reduced tart pomegranate juice, this dark red syrup adds sweetness and acidity. 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.
Nutrition Facts (per serving)
202 | Calories |
16g | Fat |
15g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Serving Size 1/2 cup | |
Calories 202 | |
% Daily Value * | |
Total Carbohydrate 15g | 5% |
Dietary Fiber 4g | 13% |
Total Sugars 9g | |
Protein 2g | 3% |
Total Fat 16g | 21% |
Saturated Fat 2g | 8% |
Vitamin A 171IU | 3% |
Vitamin C 7mg | 8% |
Folate 32mcg | 8% |
Sodium 113mg | 5% |
Calcium 25mg | 2% |
Iron 1mg | 3% |
Magnesium 20mg | 5% |
Potassium 327mg | 7% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.