Baharat-Spiced Eggplant with Hazelnuts, Cherries and Tarragon

盐水茄子In a large bowl, mix 8 cups of warm water with the salt and sugar, stirring to dissolve. Cut a 1/8-inch-deep slit lengthwise down one side of each eggplant piece; do not cut in half. Add the eggplant to the brine and cover with a plate to submerge. Cover with plastic wrap and refrigerate for at least 3 hours or, preferably, overnight. Drain well and discard the brine.

同时，准备洋葱In a small bowl, soak the onions in ice water for 15 minutes. Drain. In the same bowl, mix ½ cup of warm water with the vinegar, salt and sugar, stirring to dissolve the salt and sugar. Add the soaked onions. Cover and refrigerate for at least 3 hours or overnight.

使香料混合物在一个小，干燥的煎锅中，在中度高热量吐吐，直至芳香，约2分钟。转移到香料磨床并冷却，然后研磨粉末。

完成和组装菜In a small skillet, cook the olive oil and garlic over moderately high heat, stirring occasionally, until the oil is hot and fragrant, about 3 minutes. Remove the skillet from the heat and let the garlic oil cool. Meanwhile, in a medium bowl, toss the cherries with the sugar, lemon juice and a pinch of salt.

In a large cast-iron skillet, heat 2 inches of canola oil to 325°. Add the drained eggplant and fry in batches, turning occasionally, until the eggplant is completely tender, about 5 minutes per batch. Using a slotted spoon, transfer the eggplant to a paper towel–lined baking sheet to drain. When cool enough to handle, open up the eggplant pieces along the cut side so that they are flattened but still intact. Sprinkle the eggplant all over with the spice mixture and season all over with salt.

小心地从煎锅中倒出所有但是1汤匙热的油菜油。将煎锅在中度高温下加热，煮一半的茄子，转动一次，直到金黄色，约4分钟。转移到板材并用大蒜油刷。重复剩下的茄子。

就在服务前，排水洋葱。用烤榛子，欧芹和龙蒿转移到碗里。用茄子，樱桃和洋葱 - 草本混合物在4个板和顶部涂抹LEBNEH。顶部有磨碎的柠檬般的热情和磨碎的榛子和服务。