Last year I won a copy of the cookbook Jerusalem by Yotam Ottolenghi and Sami Tammi. When I received it in the mail, I was completely blown away by how breathtaking the front cover was, only to open it and be even more astounded by the pictures inside. The two authors are from different parts of this beautiful city, and have combined their knowledge and experiences of all of the best food and history from Jerusalem. I’ve flipped through the book countless times, bookmarking recipes and thinking about how great various dishes would be on different occasions, but I’ve yet to actually put any of these on the table.
When #SundaySupper announced the Middle Eastern theme for this week, there was no hesitation – I would finally make something from Jerusalem. Ironically, I have actually been to Jerusalem and it was one of the most amazing trips in my entire life. I can go into detail in another post if any of you want to hear about my trip to Israel with Birthright during my college years (let me know in a comment if you do). I got to see, do (and eat!) some incredible things…
Back to #SundaySupper! Today’s virtual trip to the Middle East is hosted by Amanda of MarocMama. I actually mentioned to Amanda that I was excited about this theme because I’d be cooking from this book and she expressed how much she loved every recipe she’s tried from it. That got me even more pumped up to select what I would make. There was some serious deliberation that went on when trying to decide on a recipe. Did I want to make a whole meal, or just a simple side? A dip or a dessert? I ended up choosing something almost entirely based on the photo.
I don’t really like cookbooks if there are no pictures in them. What’s the point? We want to SEE what the finished product should look like. And like I said, this photo was so amazing that it won me over before I even looked at the ingredients. So yeah, pictures are definitely worth having in a cookbook. Without them, it’s just boring.
This Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds is reminiscent of a baba ghanoush, but a million times better. If you have the book, or can go grab it from the library (and you really should), it’s on page 78-79. Please go marvel at the gorgeous photo. Then make the dish and marvel at the intense flavor of the burnt eggplant and sweet crunch from the pomegranate seeds. I’d serve this with toasted pita or naan bread… or even eat it alone.
Pardon the death scene. Getting the seeds out of a pomegranate is no simple task. If someone knows an easy way to do this, please share…
Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds
Adapted from Jerusalem byYotam Ottolenghi and Sami Tammi
4 large eggplants
2 garlic cloves, crushed
grated zest of 1 lemon and 2 tbsp freshly squeezed lemon juice
5 tbsp olive oil
2 tbsp chopped flat-leaf parsley
2 tbsp chopped mint
seeds of 1/2 large pomegranate
salt
freshly ground black pepper
Set your oven to broil on high. Make a few slices in the eggplant and arrange on a baking sheet. Place under the broiler for about an hour, turning them every 20 minutes. Continue to cook even if they burst or break.
Remove eggplants from the heat and let cool. Cut an opening in each eggplant and scoop out the flesh, dividing it into long, thin strips. Discard the skin. Drain the flesh for at least an hour or until as much of the water as possible is gone.
Place the eggplant pulp in a medium bowl. Add garlic, lemon zest and juice, olive oil, salt and pepper and stir. Allow the eggplant to marinate at room temperature for at least an hour. Once ready to serve, mix in most of the parsley and mint. Sprinkle the top with pomegranate seeds and remaining herbs.
Check out the great Middle Eastern cuisine that #SundaySupper has for you today!
- Muhammara – Supper for a Steal
- Homemade Labneh Cheese – The Girl in the Little Red Kitchen
- Jerusalem’s Burnt Eggplant with Garlic, Lemon & Pomegranate Seeds – Take A Bite Out of Boca
- Sun Dried Tomato Hummus – Family Foodie
Salata {Salads and Sides}
- Fried Cauliflower w/ Sesame Parsley Sauce (Qarnabeet Mekleh Bil Taratoor) – girlichef
- Burnt Eggplant and Chickpea Soup – The Wimpy Vegetarian
- Couscous, Lentil and Chickpea Salad – Citronlimette
- Persian Jeweled Rice – Vintage Kitchen Notes
- Lebanese Rice – Cindy’s Recipes and Writings
Main
- Quinoa Falafel– Jane’s Adventure in Dinner
- Jamie Oliver’s Beef Tagine – Shockingly Delicious
- Chicken Biryani – Bobbi’s Kozy Kitchen
- Crockpot Curry Chicken – The Foodie Army Wife
- Quinoa Falafel with Fresh Herbs – Sue’s Nutrition Buzz
- Shakshuka – kimchi MOM
- Beef Tagine Over Couscous – Hezzi-D’s Books and Cooks
- Grilled Red Snapper with Cilantro and Onion Stuffing or حمراء مشوية مع حشوة – Food Lust People Love
- Falafel with Israeli Salad – Webicurean
- Chicken Shawarma – The Texan New Yorker
- Spaghetti Squash Pastitsio with Greek Yogurt Bechamel – Cupcakes & Kale Chips
- Kushari – Curious Cuisiniere
- Israeli BBQ Chicken – From Fast Food to Fresh Food
- Quick Persian Rice with Spiced Beef – MarocMama
Halwa {Desserts}
- Ghraybeh Cookies – Killer Bunnies, Inc
- Fried Honey Citrus Cakes – Neighborfood
- Easy Baklava Cake – NinjaBaking.com
- Ghraybeh – That Skinny Chick Can Bake
- Sesame Tahini Cookies – Magnolia Days
- Basbousa (Semolina Cake) – Mess Makes Food
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
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