Another night of ordinary turkey burgers, but tonight's extraordinary experiment was a Syrian-style eggplant purée, from a recipe by my hero Claudia Roden, the food and cookbook writer. This one is from her book of Mediterranean food. All of her cookbooks are pure winners in my food library. Her recipes are often deliciously and deceptively complex, yet easy to make.
In this one, eggplant slices are roasted then puréed with two knives in a colander, not a food processor, which gives them a slightly coarse texture and lets some of the liquid drain. Then the purée is mixed with chopped garlic and fresh parsley, some olive oil and the magic ingredient -- pomegranate syrup, for a slight sweetness.
She's coming soon to speak in Seattle on a book tour for her new volume, Arabesque: A Taste of Morocco, Turkey, and Lebanon, which I intend to buy and get signed!
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