Eggplant with Sweet-Sour Onions & Pickled Cherries (Visneli Patlican Bayildi)
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.
2 vegetable, 3 fat