Tonight I cook dinner from Ottolenghi and Tamimi’s Jerusalem, A Cookbook, and I know it’ll be delicious because everything in this book is excellent. It hasn’t failed us yet. On the menu: burnt eggplant marinated in olive oil, yogurt, lemon, garlic and herbs on toasted crostini, tangy caper and herb fish cakes, and a simple chopped salad with feta. It really is worth experimenting in the kitchen- there’s so much to eat in the world besides spaghetti, I’m telling you: you’re missing out.
The Burnt Eggplant: (adapted from Jerusalem) feeds 2 as a side dish on crostini, or 4 as snacks
1 jumbo eggplant
1/2 lemon, juice and zest (reserve other half for drizzling)
handful flat leaf parsley, fresh, chopped
1-2 cloves garlic, minced
1/4 tsp cumin
black pepper + salt, to taste
3-4 TB greek yogurt
1 TB olive oil, plus extra for drizzle
-Preheat oven to 500 F.
-Stab the eggplant a dozen times or so with a knife, place on a baking sheet, and roast for at least one hour.
-Be sure to turn the eggplant about every 20 mins so it becomes charred on all sides. When it’s charred all over and starting to sag: pull it out of the oven and rest 15 mins.
-When eggplant is cool enough to handle: cut in half and scrape out the guts with a spoon into a mesh colander to drain off any excess liquid. Allow to drain 30 mins.
-Once drained roughly chop the eggplant flesh, then toss into a large bowl with remaining ingredients. Be sure to stir thoroughly and taste the mixture to make sure it’s to your liking. Add more olive oil, salt/pepper, lemon juice etc, until it’s got the balance of acidity and sharpness that you like. Set aside to marinate about 30 mins.
-Serve on toast, or as a side dish with Ottolenghi and Tamimi’s caper and herb fish kabobs (page 221), or recipe at Kahakai Kitchen —> here.
I can’t wait to get home from the gym to eat this delicious meal of healthy goodness… come on clock! (If I have any left over fish kabobs I’ll photograph and post here, but no promises!)
Ciao for now!