Tag Archives: Salad

Pita and Pomegranate Salad, the ‘Arab principles of the poor kitchen’

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.

Pita and Pomegranate Salad
Pita and Pomegranate Salad

  • 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

Pita and Pomegranate Salad
Pita and Pomegranate Salad
  1. Chop the tomatoes, cucumbers, onions, and peppers, transfer them all to a large bowl, and sprinkle with the mint leaves.
  2. Chop the lemon peel and add.
  3. Squeeze the lemon juice over the salad.
  4. Add the oil with a generous amount of salt and mix well.
  5. Split the pita , rub the open end of the split garlic over it, tear into bite-sized pieces, and toss into the salad.
  6. Add the pomegranate seeds and mix well.
  7. Serve immediately.
Pita and Pomegranate Salad
Pita and Pomegranate Salad

Eggplant with onion and tomato and other Variations

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.

  • 1 portion Basic Eggplant Salad
  • 2 tablespoons dried onion , or 3 tablespoons chopped fresh green (spring) onion
  • 2 tomatoes, seeded and chopped
  • Parsley

    Eggplant with onion and tomato stew
    Eggplant with onion and tomato stew

    Garnish: black olives

  1. Mix eggplant with the remaining ingredients.
  2. Serve on a platter with black olives to dip.
Eggplant with onion and tomato
Eggplant with onion and tomato

Other variations with eggplants

Eggplant with Feta

Eggplant with Feta
Eggplant with Feta

  • 1 portion Basic Eggplant Salad
  • 1 cup (220 g) crumbled white feta cheese

    Mix roasted eggplant with cheese and serve warm.


Eggplant with peppers

  • 1 portion Basic Eggplant Salad
  • 4-5 red peppers, peeled , deseeded, and roasted or 2- 3 hot or sweet green
    peppers, peeled , deseeded, and chopped
  • Salt and pepper
  • 1 tablespoon white vinegar

Eggplant with peppers
Eggplant with peppers
  1. If using the red peppers, combine with the eggplant, salt, pepper, and vinegar in the bowl of a food processor and puree until smooth.
  2. If using the green peppers, simply add them chopped to the basic eggplant salad recipe and serve.

Eggplant with pickles

My favorite!

Eggplant with pickles
Eggplant with pickles

  • 1 portion Basic Eggplant Salad
  • 1h cup ( 125 ml) mayonnaise
  • 1/2 medium onion, chopped
  • 1 dill pickle, chopped fine

Mix all ingredients and serve.

Eggplant with Tahina paste

  • 1 portion Basic Eggplant Salad
  • 1/2 cup (125 ml) tahina paste
  • Garlic, crushed, to taste
  • Lemon juice to taste
  • Salt and freshly ground black pepper to taste

Garnish:

  • 1/4 cup (60 ml) olive or sunflower oil
  • Pomegranate seeds

Eggplant with the tahina paste
Eggplant with the tahina paste
  1. Mix the eggplant with the tahina paste.
  2. Add the crushed garlic and lemon juice as desired.
  3. Spread on a plate and serve topped with olive oil and pomegranate
    seeds.

 

Caviar of the poor

Eggplant or Aubergine

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)

  1. Roast the eggplant as described above.
  2. When completely soft, blackened, and caved in, remove from heat.
  3. Do not rinse eggplant after it blackens.
  4. 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.
  5. When the eggplant is cool enough to handle but still warm, use the knife to remove the peel and seeds.
  6. The consistency of the salad depends on the method used for pulping the eggplant.
  7. Mashing it with a fork or pressing it through a potato masher results in a thick, pulpy mixture.
  8. Placing it in a food processor makes a smooth puree.
  9. I like to mash it with the spine of a knife.
  10. When the eggplant is mashed, place the pulp in a bowl and add the oil slowly while stirring, blending it in well.
  11. Add the lemon juice, freshly ground pepper, and salt to taste.
  12. This should all be done while the eggplant is still warm.
  13. Lots of garlic can be added to make a dish that is called “caviar of the poor.”