Lifestyle Diets Vegan Vegan Side Dish Vegan Vegetable Side Dish Eggplant with Sweet-Sour Onions & Pickled Cherries (Visneli Patlican Bayildi) Be the first to rate & review! 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is a group of dedicated culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a registered dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on June 19, 2020 Save Rate PRINT Share Close Prep Time: 45 mins Additional Time: 2 hrs 15 mins Total Time: 3 hrs Servings: 12 Yield: 12 servings Nutrition Profile: Low-Carb Nut-Free Dairy-Free Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 ½ pounds eggplant, trimmed ½ teaspoon ground allspice 2 cups grapeseed or neutral oil, such as canola or avocado ½ teaspoon salt, divided 1 ½ pounds red onions, sliced ¼ cup pomegranate molasses (see Tips) ¼ cup water, plus more as needed 2 teaspoons tomato paste 1 ½ teaspoons minced fresh ginger, divided 1 teaspoon sugar ½ cup pitted fresh or dried sour cherries (see Tips) or dried cranberries ¼ cup tart cherry juice ¼ cup white-wine vinegar 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh cilantro 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. 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 Save Rate Print Nutrition Facts (per serving) 202 Calories 16g Fat 15g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts 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.