LIGHT BITES
RAISE YOUR REPERTOIRE AND MAKE YOUR OWN HARISSA FOR THE HARISSA BUTTER SAUCE, THEN DRIZZLE IT OVER THESE SUPER-SIMPLE WEDGES OF FRIED SUGARLOAF CABBAGE
EGGPLANT MAKDOUS
SERVES 4
4 medium eggplants, pierced all over
Pomegranate molasses, to drizzle
¼ cup (30g) crushed walnuts
1 tbs Aleppo pepper (substitute chilli flakes)
2 tsp za’atar (Middle Eastern spice mix)
¼ bunch coriander, leaves picked
¼ bunch mint, leaves picked
¼ bunch flat-leaf parsley, leaves picked
Chargrilled pita bread, to serve
MAKDOUS DRESSING
1 cup (100g) roasted walnuts
1 tbs pickled eggplant
1 garlic clove, crushed
Juice of 1 lemon
200ml vegetable oil
For the dressing, combine ¼ cup (60ml) water with all the ingredients, except the oil, in a blender and whiz, scraping down the sides occasionally, until finely chopped but not pureed. Gradually pour in the oil and whiz until combined. Season to taste and set aside until ready to use.
Preheat a lightly greased chargrill pan or barbecue to high. Chargrill eggplant, turning frequently, for 40-45 minutes until the skin is crisp and brittle and the centre is soft. Place on a large tray and stand until cool enough to handle. Peel the blackened skin, retaining the shape of the eggplant as much as possible.
Spoon makdous dressing on a serving dish. Arrange the eggplants on top and drizzle with the pomegranate molasses. Scatter over the crushed walnuts, Aleppo pepper, zaatar and herbs. Serve with chargrilled pita bread alongside.
PER SERVE • 3260KJ (780 CAL)
• 11G PROTEIN • 6G SAT FAT • 18G CARB • 17G SUGARS • 185MG SODIUM
CONFIT GARLIC AND LABNEH WITH CHICKPEA CRACKERS
SERVES 4 AS A STARTER
Begin this recipe 1 day ahead.
1kg Greek yoghurt
3 garlic bulbs
4 rosemary sprigs
Sunflower oil, to cover
2 bunches mint, leaves picked, plus baby mint leaves to serve
½ bunch flat-leaf parsley
150ml extra virgin olive oil
100g fermented or pickled cucumber, thinly sliced
Juice of ½ a lemon
CHICKPEA CRACKERS
200g chickpea flour (besan)
⅓ cup (80ml) extra virgin olive oil
½ tsp baking powder
To make the labneh, line a sieve with a large square of muslin or a
