I found a very nice book of Jewish Cuisine called Olives, Lemons, and Za’atar. It is absolutely amazing reading, as the author, Rawia Bishara, brings her culture through this book: she writes about memories of her childhood and the eating traditions of the Holy Land. And all this is supported with the bright, colorful pictures full of sun. I am ready to pack my luggage and go to Israel, to see this wonderful country and to try all these delicious food.
One recipe looked especially appealing for me, and I decided to try it.
- Basil Pesto________30 ml
- Olive oil__________60 ml
- Garlic_____________3 cloves
- Juice of 1,5 lemons
- Flour______________30 grams
- Egg white__________1
- Panko breadcrumbs__100 grams
- Grated hard cheese_1 tablespoon
- Dried parsley______1 tablespoon
Baba Ghanouj or Mutabal__300 ml for serving. I obviously had none and neither did I have ingredients to prepare them, so I took:
- Peas_______________100 grams
- Chili pepper_______1
- Garlic_____________2 cloves
- Olive oil__________3 tablespoons
- Juice of a lemon
- Cumin______________1/4 tablespoon
- Pepper, salt
For the salad:
- Red onion________1/2
- Basil Pesto______3 tablespoons
- Olive oil________90 ml
1. Slice aubergines into thick rounds. Sprinkle with salt and let for 30 minutes. After wash away the salt and the liquid which will appear.
2. Combine pesto, olive oil, chopped garlic, and lemon juice. Add the aubergine, toss to coat and left for at least one hour.
3. Place the flour on one plate and panko, cheese, parsley with a little bit of black pepper on the other. Whisk together egg white and 120 ml of water. For vegan option put dry ingredients all together (omitting cheese obviously).
4. Put an aubergine slice in the flour, then dip it in the egg mixture followed by breadcrumbs mixture. Repeat with all slices. For vegan diet you just put it in one plate and try to stick the dry mixture to pesto.
5. Place a good amount of olive oil in a deep pot, heat it well.Fry aubergines from both sides for 3-5 minutes, till they turn golden. Put the fried aubergines to the paper tower.
6. In the meanwhile, blend all the ingredients for “Baba Ghanouj” replacement into an even, homogeneous mixture.
7. Chop tomatoes and onion for the salad. Make the dressing: combine pesto, lemon juice, olive oil and salt.
8. Put aubergine slice on a plate, spread “Baba Ghanouj”, top with another aubergine slice and add a table spoon of “Baba Ghanouj” on top. Repeat with other aubergines. Put salad around each aubergine Napoleon and drizzle with the dressing.