Monday, October 29, 2012

Burnt Eggplant With Garlic, Lemon & Pomegranate Seeds

It took me years to become Yotam Ottolenghi's champion, for the mere reason that both he and Sami Tamimi make what I consider a very familiar to me food.  When I eventually got Plenty from Amazon and then recently Jerusalem: A Cookbook review copy from their publisher, I recognized the brilliance of the subtle twist on simplicity.
I was ogling the upcoming Jerusalem: A Cookbook for months. I am not accustomed to pre-ordering, but I've been following the press coverage and occasional recipes that showed up in the media, so I was tempted to add Jerusalem to my queue. When I opened the package that was sitting on our front stoop, I let out a shriek. My obsession, fed and sated.
As Jonathan is particularly crazed about anything aubergine, I decided on this recipe to inaugurate cooking through the book. At a first glance the recipe seems similar to many Middle Eastern baba ganoush recipes, only for the zest of lemon that elevates it as reinvented. To think that I almost didn't add the lemon zest seems now sacrilege. Read this Huffington Post Taste rave review I couldn't have put it better.
Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds
adapted from Jerusalem: A Cookbook

Ingredients:
2 large eggplants (2lbs)
2 gloves garlic, minced
Grated zest of 1/2 large lemon
3 tablespoons lemon
3 tablespoon olive oil
4 tablespoons parsley
2 tablespoons mint leaves, chopped
Seeds of 1/2 pomegranate
Salt to taste
Black pepper to taste

Char eggplants on a stove top, grill or on a broil mode in the oven. Turn around so it is charred all around. When broiling, I removed the stem and forked the eggplant all over the surface of the skin.

Let eggplant cool once charred all around. Peel and with a fork separate into strands. Add 2 tablespoons of lemon, mix and let strain in a fine mesh strainer for up to an hour. Cook's note: I add the lemon immediately so the eggplant won't oxidize too much. I let it strain for 20 minutes only.

Add the rest of the ingredients including 1 tablespoon of leftover lemon juice , mix, adjust for salt and refrigerate until serving. We loved it today as we were having it for lunch with olive bread during Hurricane Sandy. You all out there in Sandy's path,  stay safe! We had some tree damage and our driveway is now blocked but we are safe.

The proportions in this recipe are different from the book as well as the directions.

Related eggplant recipes:

Related Pomegranate Recipe:

30 comments :

  1. My husband is a huge fan of egg plant based dishes. I love the addition of pomegranates. That will leave it with sweet yet tangy taste. Love the look of this book. I envy my husband who gets to visit Israel and also Jerusalem every other year. I have to tag along next time just to explore the culture and great food.

    ReplyDelete
    Replies
    1. Vijitha, You must. When your husband is at work I can recommend tour guides you would love to walk you through the food scene in Israel. You got a golden opportunity don't let it slip by.:)

      Delete
  2. A delicious combination! Delicious looking and sounding.

    Cheers,

    Rosa

    ReplyDelete
  3. What a gorgeous dish! This sounds like such a peculiar combination, but I bet that's what makes it so delicious! That dish on the front of the cookbook looks pretty yummy too! Stay safe and dry :-)

    ReplyDelete
  4. These are some amazing flavors put together, my friend! I would love to try this soon =)

    ReplyDelete
  5. I want to make every thing in Plenty and I bet that would be same for this new book. Amazing flavors and inspirations. This looks so good, Shulie. Gorgeous colors. Hope you are all safe tonight.xo

    ReplyDelete
  6. Shulie this reminds me of baba ganoush.. nevertheless the pomegranate and the parsley are 2 flavors i m always in love with and here you are whipping up a dish with both the elements in one bowl

    ReplyDelete
  7. I also just got this book and am absolutely obsessed - Plenty is my favorite cookbook, and Jerusalem lives up! I was also admiring this recipe and thinking how genius that simple addition of lemon is. Brilliant. Gorgeous photos as always Shulie! Stay dry and safe in Sandy :-)

    ReplyDelete
  8. The burnt aroma of eggplants is simply irresistible!! And paired with pomegranate and garlic, no doubt make an addictive & morish combi!!! Superb clicks, as always :)
    Prathima Rao
    Prats Corner

    ReplyDelete
  9. That sounds like my type of comfort food! I am in an eggplant craze and I have to confess after discovering shakshuka some years ago I have been itching to learn more Israeli delicacies! Thanks for sharing.

    ReplyDelete
  10. Gotta love a great mail day!! :) I want that cookbook, too... my dad is actually dying to test out some of the wonderful recipes in there. I, of course, have to make the food, and he and my husband will eat it. :)

    Now I'm gonna go dream about a marriage betweent eggplant, garlic and pomegranate ... swoon ...

    ReplyDelete
  11. I got my copy of Jerusalem the day it came out and made my first dish (cauliflower with tahina) that very week. This eggplant recipe is one of the next on my list! Love your pictures.

    - Gayle

    ReplyDelete
  12. Aha..you paired eggplant with pomegranate..such gorgeous looking recipe S! Something similar yet different from Indian baingan Bahrta.

    ReplyDelete
  13. You know how much I love eggplant, those pictures are so encouraging. I can't wait to give it a try :0)

    ReplyDelete
  14. This has some similarities to the bharta I make.. It looks really delicious, and those pomegranate add a pop of color.. Lovely!

    ReplyDelete
  15. cool combo love the baba ganoush with pomegranite fun

    ReplyDelete
  16. Shulie - this is a great dish
    Absolutely unique. I like the combination of flavors.

    ReplyDelete
  17. This is so unique, creative and delicious! I love the combination of flavors!

    ReplyDelete
  18. I love that feeling of excitement when a long awaited package comes. Love the contrasting colors in this dish.

    ReplyDelete
  19. Great dish, gorgeous photos and I must say that I Love those little rubies in anything :D

    ReplyDelete
  20. Pomegranate is my mom's favorite but I've never used it for my cooking. They look like jewels and so pretty!! I love eggplant and this is one new way to enjoy. Thanks for sharing this!

    ReplyDelete
  21. What a delicious way to use pomegranate!

    ReplyDelete
  22. What a great combination of flavors! The pomegranate gives this such a pretty pop of color. Great photos, as usual.

    ReplyDelete
  23. Such a fun spread! Must get my hands on that book!

    ReplyDelete
  24. The book is so incredible and... wow, does this spread shines! That burst of color from the pomegranate is just stunning! I can't wait to dive into all the recipes in this fabulous cookbook

    ReplyDelete
  25. I love eggplant, what scrumptious flavors!

    ReplyDelete
  26. Both beautiful and so tempting...it must taste incredible!!!

    ReplyDelete
  27. What a fun, unique recipe!!!! It really sounds like perfect recipe that would be a perfect addition in loads of dishes! I want some on my next panini:-) Enjoy your wonderful new cookbook! Hugs, Terra

    ReplyDelete