Jerusalem’s confluence of culture gives rise to extraordinary flavours. Try this delicious recipe from Israel for Roasted Aubergine with Walnut Salsa from the inspirational Yotam Ottolenghi.
I have always been intrigued by the flavours that Yotam Ottolenghi uses in his cooking. The combinations of flavours seemed unusual to me at first but made so much sense once I realised where the flavours came from. Ottolenghi is from Jerusalem, a city that is no stranger to different cultures – and the food of the region reflects this.
The basis of food from the region has been feeding pilgrims and residents for centuries and is loved by Jews, Muslims and Christians alike. Importantly, the immigration of the Jewish diaspora from regions as diverse as Poland, Turkey, Hungary and Morocco mean that the cuisine of the region stays fresh and continues to evolve. Take a look at this amazing (and simple) recipe from Israel for roasted aubergine with walnut salsa – incorporating that signature Ottolenghi combination of goat’s cheese and pomegranate seeds. The recipe suggests it as a vegetarian main course, or as an accompaniment to marinated grilled lamb. Sounds delicious!
This post originally appeared on the BBC website. To read the original post, click here.
2 large aubergines
4 tbsp olive oil
Coarse sea salt and freshly ground black pepper
For the salsa
85g/3oz walnuts, chopped
60g/2¼oz pickled walnuts, chopped
1 tbsp walnut pickling liquid
2 tbsp cider vinegar
1 garlic clove, crushed
¼ tsp chilli flakes
2 tsp walnut oil
1 tbsp chopped parsley
1 tbsp chopped coriander
75g/2¾oz goats’ cheese, crumbled
Seeds from ½ pomegranate
1. Preheat the oven to 230C/450F/Gas 8. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden brown.
2. Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt.
3. Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely. Just before serving, sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds.
Have you got any interesting recipes up your sleeve from around the world? Let us know, we’d love to read them.
Explore Jerusalem on one of our tours to Israel.