Oven roasted aubergine/eggplant with saffron yogurt dressing

Tags

Aubergine, eggplant, middle eastern, saffron, salad

I have always loved middle eastern cuisine and ever since I went to an Ottolenghi restaurant in London, with my daughter, many years ago, I am a huge fan of his recipes. Recently, I invited our new neighbours over for dinner and decided on a middle eastern theme for the meal. I made assorted meze to start with pita then followed with a 5 hour lamb and several sides. One of the most popular, by far, was the aubergine with saffron yoghurt. It is such an easy recipe yet never fails to impress, in part, due to the amazing flavours but also, because it is visually a superb feast for the eyes with its jewel toned colours. Below is my adaptation of the recipe. The saffron sauce is great with just about anything, from fish to meat to veggies so do not hesitate to double the quantity. It will keep 3 days in the fridge – if you can resist eating it all at once.

Serves 4

Ingredients:

• 3 medium aubergines
• 1 Tsp olive oil
• 2 Tsp grilled pine nuts
• 4 Tsp fresh pomegranate seeds
• Fresh basil leaves, torn
• Salt & freshly ground black pepper
• Saffron yoghurt
• Pinch of saffron
• 1 Tsp hot water
• 200g / 3/4 cup Greek yoghurt
• 1 clove of garlic, crushed
• 3 Tsp fresh lemon juice
• 1 Tsp olive oil (optional)

Method:

• Preheat the oven to 220C / 430F
• Cut the aubergine into slices about 1 1/2 cm thick then cut each slice into 3 or 4 strips
• Place the aubergine in a large bowl, add the oil, salt and pepper and toss gently to ensure evenly coated
• Lay the pieces onto a baking sheet and roast for about 25 minutes until they are a nice golden colour
• Remove from the oven and leave to cool
• While the aubergine is cooking, make the sauce/dressing
• Allow the saffron to infuse in the hot water for a few minutes
• In a bowl, combine the saffron infusion with the yogurt, garlic, lemon juice, olive oil (if using) and add salt to taste (I did not add oil nor salt)
• Whisk the sauce by hand or ideally use a hand blender until it is smooth
• Keep the sauce in the fridge until ready to use
• Place the cooled aubergine strips in a serving dish, drizzle over the saffron sauce, sprinkle with the pine nuts and pomegranate seeds
• Add the fresh basil and serve immediately

Bon Appetit!

Butternut and potato cakes

Tags

brunch, butternut, cakes, cumin, fritters, lunch, middle eastern, pancakes, potato, potimarron, vegetarian, za'atar

If you only try one new recipe this month, do try this one. These healthy vegetable pancakes are excellent for breakfast or brunch topped with a poached egg, served as a light lunch with a side salad or even as a tasty side dish to accompany meat for dinner. There is no need to shred or grate the veggies, you simply boil them as if you were making a mash – cannot be easier and less washing up too. Feel free to add some corn, cooked cauliflower or even broccoli to the mix if you wish. I have spiced them up a bit and given them a bit of a middle eastern flavour by adding the cumin and the za’atar and the taste is pure heaven. They are also not deep fried like fritters but lightly sautéed more like a pancake, so healthier for you too. So, what are you waiting for…. Get cooking.

Serves 4

Ingredients:

4 potatoes, peeled and cut into large cubes
500 g / 1 lb butternut or potimarron, peeled and cut into large cubes
1 tablespoon butter
2 medium onions, diced
1/2 teaspoon cumin
1/2 teaspoon za’atar
Salt and freshly ground black pepper
1 egg, whisked
3 tablespoons oil
to serve
1/2 cup crème fraîche or sour cream
Fresh cilantro, roughly chopped
Handful of rocket or mâche leaves

Preparation:

Place the butternut and potatoes in a saucepan with water and cook until soft
Drain and return to the heat to dry them out for about 20 seconds
Mash with a potato ricer or a masher, set aside
In a sauté pan, over medium heat, melt the butter and add the onions
Cook until soft and lightly brown
Add the onions to the butternut and potato mixture
Add the cumin, za’atar, salt and pepper
Add the egg and mix well to combine, the mixture will be soft but not runny
Heat the oil in a large sauté pan
Spoon heaps of the mixture into the pan and press gently to flatten a bit
After about 2 minutes, flip the cakes carefully (they are fairly soft)
Cook until golden brown
Keep warm until all the mixture has been cooked
Place one cake on a plate and top with a spoonful of crème fraîche, add another cake and another spoonful of cream
Sprinkle with the cilantro and the salad leaves
Enjoy!

Save

Bulgar with lentils -mujadara

Tags

bulgar, Chicken, lentils, middle eastern, pomegranate, vegan, vegetarian

Lentils, bulgur/rice/quinoa, olive oil, and onions—this Middle Eastern standard is the ultimate weeknight recipe. There are literally dozens of recipes for mujadara out there—each country, possibly even each family, seems to have its own version. I have spiced up my version with the addition of several spices, which is not part of the traditional recipe, but I love spices. The crispy onion topping is the best part, so go ahead and make a lot.

To remove the pomegranate seeds from the fruit, the best method I have come across is to cut the pomegranate in two, then using a rolling pin, hit the back of the fruit to loosen the seeds and catch them in a bowl.

Serves 6

Ingredients:

3 chicken breasts, boneless, skinless (optional)
250 g / 1 cup dry, green lentils (preferably lentils du Puy)
3 cups water
250 g / 1 cup bulgur
2 tablespoons olive oil
3 to 4 onions, peeled and thinly sliced
1 teaspoon cumin
1 teaspoon cardamon
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
Salt and freshly ground black pepper
Seeds of 1 pomegranate, for garnish
Cilantro, fresh and roughly chopped, for garnish

Preparation:

In a medium pot, combine the lentils and water
Bring to a boil, lower the heat, cover, and simmer until still firm and almost done, about 15 minutes
Add the bulgur wheat, cover, and cook over very low heat until the bulgur is tender and the water is absorbed, about 15 minutes, adding more water if the bulgur seems dry
Add salt and mix lightly

In a large skillet, heat the oil over medium-high heat
Add the sliced onions and cook, stirring frequently, until golden, about 15 minutes
Add the cumin, cardamon, cinnamon, marjoram, black pepper,  and cook, stirring, for 1 minute
Add the lentil and bulgur  mixture and stir well to combine
Remove from the heat
If adding chicken:
Heat a little oil in a large sauté pan over medium heat
Add the chicken breasts and cook for about 4 to 5 minutes per side or until cooked, but still juicy
Set aside to cool slightly then shred the pieces and add to the lentils and bulgur mixture

Serve either hot or at room temperature,topped with the chopped cilantro and the pomegranate seeds, and some fresh pita bread
Enjoy!