If you like your cookbooks filled with wonderful recipes and a healthy dose of interesting and entertaining history and if you want to know the origins of various dishes, get yourself a copy of Claudia Roden’s “The Book Of Jewish Food”. You’ll have trouble deciding what to choose to cook, and whether you should interrupt your history lesson with any cooking.
Inspired by Claudia Roden‘s recipes and in searching for a new and interesting way to serve eggplant, I came up with the following:
Eggplant, Red Pepper and Chili – Middle Eastern Mezze Appetizer
- 4 roasted mini eggplant (or 1 large regular)
- 1 red bell pepper, finely chopped
- 1/3 c parsley, finely chopped
- 2 T olive oil
- 1 lemon, freshly squeezed
- 1 tiny red chili pepper, seeded and finely minced (optional)
- 1 green shallot, finely chopped
Note: The Eggplant Parmigiana recipe elicited comments that led to understanding how to choose the best eggplant – the whitest, with the least bitterness producing seeds. Pick the eggplant with the button end.
Variations on the theme – consider these options:
- Chopped, ripe tomato blends well with these ingredients.
- Tahini and a little honey add a different dimension.
- Small chunks of tuna add protein.
Thank you to my good friend Joanne who put Claudia Roden into my collection of marvelous cookbooks. This book can provide hours of entertainment and a mere 800 recipes to ponder and peruse.
Yet another appealing food blog, with a terrific name: