After all the traditional German Christmas food (roulades, red cabbage, potato dumplings, Sacher torte etc.), the recipes from “Jerusalem: A Cookbook” just came in right for a contrast. I highly recommend this book to everyone who is interested in the Jewish kitchen or just likes wonderful, easy to prepare, non-fancy but still amazing food that tickles your taste buds with all its different and rich flavors.
Chermoula Eggplant with Quinoa and Yoghurt
adapted from Jerusalem: A Cookbook
1 clove garlic, crushed
1 ts cumin
1/2 ts chile flakes
1/2 ts sweet paprika
1 tsp finely chopped preserved lemon peel (I used lemon zest)
70 ml olive oil
1 big eggplant
75 g bulgur (I took quinoa for a gluten-free version)
25 g raisins
2 TS fresh cilantro, chopped
2 TS fresh mint, chopped
25 g pitted green olives, sliced
15 g sliced almonds, toasted
1 green onion, chopped
3/4 TS freshly squeezed lemon juice
60 g Greek yoghurt (I used sheep’s yoghurt instead)
1. Preheat the oven to 200°C.
2. For the chermoula, mix together in a small bowl the garlic, cumin, coriander, chile, paprika, preserved lemon (zest), 2/3 of the olive oil and 1/2 ts salt.
3. Cut the eggplant in half lengthwise. Score the flesh of each half with deep, diagonal crisscross scores, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, place on a baking sheet cut side up and bake in the oven for about 40 minutes until completely tender.
4. Meanwhile, cook the bulgur/quinoa according to the instructions on the package.
5. In a small bowl cover the raisins with hot water and let soak for 10 minutes.
6. When the bulgur/quinoa is ready, let drain in a sieve and in a bowl mix together the bulgur/quinoa with the drained raisins, olives, remaining oil, herbs (leave some for garnishing), almonds, green onions, lemon juice and a pinch of salt.
7. When ready, transfer the eggplant halves on a plate each, cut side up, and spoon the bulgur/quinoa mixture on top. Garnish with yoghurt, some sprinkles olive oil and the remaining herbs.
Spicy Carrot Salad
(serves 2 as a side dish)
adapted and amended from Jerusalem: A Cookbook
3 large carrots, grated
1 1/2 TS olive or rape oil
1/2 onion, fine chopped
1/2 ts harissa
1/4 ts ground cumin
1/4 ts sugar
1 1/2 ts apple vinegar
1. In a salad bowl whisk together the oil, onion, harissa, cumin, sugar, vinegar and salt.
2. Add the grated carrots and sunflower seeds and toss well to combine.