RECIPE: REC: Eggplant and Tomato Salad by Claudia Roden ...

[meryl]

This just came in via e-mail from the Chicago Tribune.

EGGPLANT AND TOMATO SALAD

Ingredients:

2 to 3 eggplants (about 2 pounds)

Juice of 1/2 to 1 lemon

3 garlic cloves, crushed

4 Tbsps. good-quality olive oil

1/2 tsp. salt

Freshly ground black pepper

Large handful chopped flat-leaf parsley

4 sprigs mint, chopped

4 scallions, finely sliced

4 plum tomatoes, unpeeled, diced

Handful of fresh pomegranate seeds (optional)

1. Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Turn them over the flame of a gas burner or hot barbecue, or under the broiler, until the skin is charred all over (this gives them a distinctive smoky flavor) and they feel very soft when you press them. Alternatively, place them on a sheet of foil on an oven tray and roast them in the hottest preheated oven for 45 to 55 minutes, until the skins are wrinkled and they are very soft.

2. When cool enough to handle, peel and drop them into a strainer or colander with small holes. Press out as much of the water and juices as possible. While still in the colander, chop with a pointed knife, then mash with a fork or wooden spoon, letting the juices escape through the holes.

3. Mix the eggplant purée with the lemon juice, garlic, olive oil, salt, pepper, parsley and mint. Spread the purée on a large, flat serving plate. Sprinkle with the scallions, tomatoes and pomegranate seeds, if using.

Servings: 6 to 8

From "Arabesque: A Taste of Morocco, Turkey, & Lebanon" by Claudia Roden

posted at the Chicago Tribune

 

[whipappeal]

Thanks, Meryl; I love Roden's recipes. Here are two more from her new cookbook, "Arabesque" ....

Shaariya medfouna (Buried in vermicelli) and Walnut pastries in honey syrup.

These are from the L.A. Times's review of the book, found here: http://www.latimes.com/features/food/la-fo-watch11oct11,1,2153737,full.story?coll=la-headlines-food
(I think you have to register to read it, but the review is worth it--the glimpse into Roden's background is fascinating. I have to get this cookbook!) smileys/smile.gif


Shaariya medfouna (Buried in vermicelli)

Total time: 2 hours, 50 minutes

Servings: 10 or more

Note: From "Arabesque: A Taste of Morocco, Turkey, & Lebanon" by Claudia Roden. This recipe can be cut in half. Orange blossom water is available at Middle Eastern markets and gourmet shops.

2 large whole chickens (4 1/2 pounds each)

4 large onions, chopped coarsely

4 teaspoons ground cinnamon, divided

1 teaspoon ground ginger

1 teaspoon saffron threads or powder

Salt, to taste

Freshly ground black pepper

1/2 cup plus 2 tablespoons (1 1/4 stick) butter, divided

1 tablespoon clear honey

2 teaspoons orange blossom water (optional)

1/2 cup chopped flat-leaf parsley

1/2 cup chopped cilantro

1 cup blanched almonds

1 1/2 tablespoons sunflower or vegetable oil

2 pounds vermicelli nests or any thin noodles

Powdered sugar (optional)

1. Use two deep pans and put one chicken into each. Into each pan, pour 2 1/4 cups water, bring to a boil and remove the scum; add two chopped onions, 1 teaspoon cinnamon, one-half teaspoon ginger and one-half teaspoon saffron. Add salt and pepper and simmer, covered, for about 1 hour, turning the chickens occasionally.

2. Lift out the chickens and, when cool enough to handle, remove the skin and bones and cut the meat into medium-size pieces.

3. Pour the chicken stock with the onions into one pan only and reduce it by boiling it down until it becomes a thick sauce, about 45 minutes. Skim off excess fat. Stir in 4 tablespoons (one-half stick) of butter, the honey and orange blossom water, if using, and cook a few minutes more. Taste; add salt and pepper if necessary. Add the parsley and cilantro, and return the chicken pieces to the sauce. All this can be done in advance and reheated when you are about to serve.

4. Fry the almonds in the oil until lightly browned, stirring, then drain them on paper towels. Coarsely chop, or crush them with a mortar and pestle.

5. Just before serving, break the vermicelli into small pieces by crushing the nests in your hands. Cook the noodles in rapidly boiling salted water for 5 minutes, until al dente, stirring vigorously at the start so that the threads do not stick together in lumps. Drain very quickly and then pour them back into the pan. Stir in the remaining butter, cut into small pieces, and some salt.

6. Put the chicken with its sauce into a very large, deep, round serving dish. Cover with a mountain of vermicelli, and decorate with lines of the remaining cinnamon, powdered sugar, if using, and chopped almonds emanating from the center like rays.

Each serving: 866 calories; 62 grams protein; 79 grams carbohydrates; 6 grams fiber; 34 grams fat; 12 grams saturated fat; 169 mg. cholesterol; 614 mg. sodium.

**

Walnut pastries in honey syrup

Total time: 30 minutes, plus 40 minutes baking time

Servings: Makes 14 pastries

Note: From "Arabesque" by Claudia Roden. Use a supermarket brand of filo where the sheets are about 12 inches by 7 inches. Orange blossom water is available at Middle Eastern markets and gourmet shops.

3/4 cup clear honey

1 1/2 tablespoons orange blossom water

2 cups walnuts, coarsely ground

1/3 cup sugar

Zest of 1 orange

14 sheets of filo

1/2 cup (1 stick) butter, melted

1. In a saucepan, make the syrup by bringing the honey, one-half cup water and the orange blossom water to a boil and simmer for 30 seconds. Then let it cool.

2. Mix the walnuts with the sugar and orange zest.

3. Heat the oven to 300 degrees. Open the package of filo only when you are ready to make the pastries. Keep them in a pile so that they do not dry out. Lightly brush the top one with melted butter. Put a line of about 2 to 2 1/2 tablespoons of the walnut mixture at one of the short ends of the rectangle, into a line about three-fourths inch from the short and long edges. Roll it up loosely into a fat cigar shape. Turn the ends in about one-third of the way along to trap the filling, then continue to roll. Continue with the remaining sheets of filo.

4. Place the pastries on a baking sheet, brush them with melted butter and bake them for 40 minutes, or until lightly golden and crisp. Turn each pastry, while still warm, very quickly in the syrup and arrange on a dish. Serve cold with the remaining syrup poured all over.

Each serving: 273 calories; 3 grams protein; 27 grams carbohydrates; 2 grams fiber; 18 grams fat; 5 grams saturated fat; 17 mg. cholesterol; 48 mg. sodium.

 

[nan]

Ladies, these both sound woooonderful! Thanks so much