This Arab salad uses the principles of the poor kitchen, incorporating as it does all the leftovers from other meals in addition to those ingredients on hand. Stale pita is broken into small pieces to absorb the flavors of the salad, making it a perfect snack or light meal. And I love it.
3-4 firm ripe tomatoes
2-3 young cucumbers
1 medium onion or 3 green (spring) onions
1-2 hot peppers
½ cup chopped mint leaves
¼ cup (90 ml) olive oil
Juice and finally chopped peel of 1 large lemon
1-2 stale or toasted pita breads
1 garlic clove, split
Seeds of 1 pomegranate (optional)
Salt to taste
Chop the tomatoes, cucumbers, onions, and peppers, transfer them all to a large bowl, and sprinkle with the mint leaves.
Chop the lemon peel and add.
Squeeze the lemon juice over the salad.
Add the oil with a generous amount of salt and mix well.
Split the pita , rub the open end of the split garlic over it, tear into bite-sized pieces, and toss into the salad.
What you can do with eggplant! So many variations and possibilities. In this article of recipes with eggplants, we see combinations with onions, tomatoes, feta, peppers, pickles and tahina. And of course you can add your own ingredients and combinations or change it totally.
Eggplant, or aubergine, is generally considered the Israeli national vegetable, and every cook in Israel knows a hundred ways to prepare it.And preparing eggplant for your salad, you can choose different ways to do that; raw, grilled, smoked, cooked, baked and more ways (the sky is the limit). The most flavorful way to prepare the eggplant for the salad is to place it whole and unpeeled over a charcoal grill and allow it to blacken until soft inside. Failing that, you can place it over a gas flame on top of the stove, where it makes a bit of a mess as its liquid drips but it still emits a smoky flavor. Otherwise, it can be placed under a broiler (grill).
About 2 lb (1 kg) large dark eggplants (aubergines)
1/ 4 c up (60 ml) olive or sunflower oil
Lemon juice or white vinegar, according to taste
Salt and freshly ground black pepper, to taste
Garlic, crushed then chopped (optional)
Smoked Eggplant Salad
Grilled Eggplant Salad
Roast the eggplant as described above.
When completely soft, blackened, and caved in, remove from heat.
Do not rinse eggplant after it blackens.
Place eggplant on a cutting board and, using a sharp knife, slit it open and tilt the board over a sink to allow the liquid inside to run off.
When the eggplant is cool enough to handle but still warm, use the knife to remove the peel and seeds.
The consistency of the salad depends on the method used for pulping the eggplant.
Mashing it with a fork or pressing it through a potato masher results in a thick, pulpy mixture.
Placing it in a food processor makes a smooth puree.
I like to mash it with the spine of a knife.
When the eggplant is mashed, place the pulp in a bowl and add the oil slowly while stirring, blending it in well.
Add the lemon juice, freshly ground pepper, and salt to taste.
This should all be done while the eggplant is still warm.
Lots of garlic can be added to make a dish that is called “caviar of the poor.”