This recipe is inspired by Sara Kramer and Sarah Hymanson from Food & Wine Magazine. I’m sure the original recipe is spectacular and I never would have came up with this exact recipe if I never came across the Kramer/Hymanson Recipe. As great as it sounded I had to make many changes for a few different reasons. I made most changes due to what I had around my house that I had to use. (different eggplants, different onions and different cherries and different dairy product) I also changed the cooking method to the eggplant because I am not going to fry an eggplant twice….because eggplants are sponges for oil…For me that is way too much oil to absorb. For my taste or due to my ingredients the recipe made too much seasoning for my four eggplants so I say season to taste. maybe the last biggest change was that I made urfa peppered feta to go on top of the eggplant instead of lining the plate with lebneh that I didn’t have. If you want to do the original recipe it is very easy to find on the internet. I suggest to read both recipes and see what is better for you. I need to note that this recipe takes two days to prepare. Chefs Kramer and Hymanson came up with a method to brine the eggplants that I never did before. I tried it and maybe it made a difference….You also should pickle the onions the day before two. My idea of serving size may indeed differ from your idea of serving size. This recipe makes around four servings.

Ingredients for around servings.

4 eggplants (if using Italian eggplants score 1/8 deep in quarters long ways or of using Chinese eggplants just score long ways 1/8 deep once)

1 1/2 cups kosher salt

1 cup sugar

8 cups warm water

2 small onions peeled and sliced very thin crosswise (this makes more onions than you need but extra stays good for about three weeks)

1/2 cup white vinegar

1 Tablespoon kosher salt

2 teaspoons sugar

1 Tablespoon allspice berries

2 teaspoons coriander seeds

1 teaspoon cumin seeds

3/4 teaspoon whole cloves

1/2 inch cinnamon stick

1/4 teaspoon black peppercorns

1/4 teaspoon cardamon seeds

non stick cooking spray

2 Tablespoons extra virgin olive oil

1 garlic clove – ground to paste or microplane

1 lemon -fresh squeezed juice + zest (zest is for finishing)

1/4 cup Amarina cherries – drained (finishing)

2 Tablespoons hazelnuts – toasted and crushed (finishing)

1/4 cup fresh parsley leaves (finishing)

2 Tablespoons fresh tarragon leaves (finishing)

3 oz feta cheese – crumbled (preferably a quality creamy not too tangy feta)

1 1/2 teaspoon urfa pepper (usually sold in Middle Eastern Aisle of Asian Market)

Directions

Day one Brine Eggplant and Pickle Onions Make Baharat Spice.

In a large bowl mix together 8 cups of warm water with the 1 1/2 cups of kosher salt and the one cup oof sugar. Brine the scored eggplants. I put my eggplants in gallon ziplock bags that rest in tubs and I used plastic wrap to hold them in the brine and they sat in the refrigerator over night.

In a small bowl soak onion slices in ice water for 15 minutes and then drain. Mix up 1/2 cup of warm water with the vinegar salt and sugar and add to the drained onions, cover and refrigerate over night.

in a small dry skillet on medium high heat you need to heat the spices till fragrant. (allspice, coriander, cumin, cloves, cinnamon stick, black peppercorns, cardamon seeds) Let cool and grind to powder.

Next day

Set oven to 500 degrees F. Spray baking sheets with non stick spray.

Eggplant gets cut into bite sized pieces and goes skin side down on baking sheet(s) and stays in oven till brown (but not burnt around 45 minutes.

While eggplant is cooking get a small fry pan on medium high heat with olive oil add garlic to olive oil cook till fragrant and take off heat. Add fresh lemon juice. When eggplant is done pour garlic olive oil over eggplants and season lightly with sea salt. Put back in oven for about 5 minutes.

In a small bowl mix the crumbled feta with urfa pepper.

Take out of oven and assemble.

Spread out eggplant on a platter. Add cherries, peppered feta, parsley, tarragon, hazelnuts, pickled onions and top with lemon zest.

It’s delicious and Different enjoy!

A special THANKS to Chefs Sara Kramer and Sarah Hymanson and Food and Wine Magazine for this Inspiration!