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Prep Time:45 minsAdditional Time:2 hrs 15 minsTotal Time:3 hrsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:2 hrs 15 minsTotal Time:3 hrsServings:12Yield:12 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:2 hrs 15 mins
Additional Time:
2 hrs 15 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½poundseggplant, trimmed½teaspoonground allspice2cupsgrapeseed or canola oil½teaspoonsalt, divided1 ½poundsred onions, sliced¼cuppomegranate molasses (see Tips)¼cupwater, plus more as needed2teaspoonstomato paste1 ½teaspoonsminced fresh ginger, divided1teaspoonsugar½cuppitted fresh or dried sour cherries (see Tips) or dried cranberries¼cuptart cherry juice¼cupwhite-wine vinegar2tablespoonschopped fresh mint2tablespoonschopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
2 ½poundseggplant, trimmed
½teaspoonground allspice
2cupsgrapeseed or canola oil
½teaspoonsalt, divided
1 ½poundsred onions, sliced
¼cuppomegranate molasses (see Tips)
¼cupwater, plus more as needed
2teaspoonstomato paste
1 ½teaspoonsminced fresh ginger, divided
1teaspoonsugar
½cuppitted fresh or dried sour cherries (see Tips) or dried cranberries
¼cuptart cherry juice
¼cupwhite-wine vinegar
2tablespoonschopped fresh mint
2tablespoonschopped fresh cilantro
DirectionsPeel eggplant to leave alternating purple stripes. 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. 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.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.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.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.Carefully invert the skillet onto a serving dish. Serve the eggplant topped with the fruit mixture, mint and cilantro.TipsTo 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.Originally appeared: EatingWell Magazine, September/October 2018
Directions
Peel eggplant to leave alternating purple stripes. 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. 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.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.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.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.Carefully invert the skillet onto a serving dish. Serve the eggplant topped with the fruit mixture, mint and cilantro.TipsTo 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.
Peel eggplant to leave alternating purple stripes. 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. 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.
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.
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.
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.
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.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)202Calories16gFat15gCarbs2gProtein
Nutrition Facts(per serving)
- 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.
