This layered dish features super-tender roasted eggplant and sweet sautéed 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.
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.
202 calories; protein 1.6g; carbohydrates 14.5g; dietary fiber 3.7g; sugars 8.5g; fat 16.1g; saturated fat 1.6g; vitamin a iu 171.4IU; vitamin c 6.9mg; folate 32.3mcg; calcium 25.2mg; iron 0.5mg; magnesium 20.2mg; potassium 327mg; sodium 113mg.