While the whole world is waiting for the election results in US, while a virus is keeping the same world in a kind of 3th world war, I focus on the daily life. It has always been my way to ‘survive’ and to help people surviving during difficult times. Cooking is one of my methods to take care of people. You have no idea how I would love to be able to take more care of this odd world, I keep on trying…
Sabrina Sabrina Ghayour starts her cookbook ‘Feast’ with : ‘Life is a feast, and all who eat and drink with me, and savour food as they savour life, are thise who matter most.’ We all know that life is not always savoury, but sharing food can be a way to increase resilience. Real life sharing has turned into virtual sharing, at least for the following months.
A pomegranate- eggplant salad and a savoy cabbage salad are awesome dishes and look really good together.
Chop 2 medium sized eggplants in cubes of 2-3 cm. Spread on baking paper on an oven dish. Mix with a few table spoons of olive oil. Bake in the oven at 200° for 30-40 minutes, until golden brown. Stir now and again. Add 2 chopped garlic cloves halfway. Cool down. Mix 1 large table spoon of honey with 1 table spoon of concentrated tomato paste, 1 table spoon of harissa (I’m waiting for a delivery of rose harissa), 3 table spoons of balsamic vinegar ( instead of pomegranate molasses) and 2 table spoons of chopped drained ready made sun-dried tomatoes. Mix, taste, add pepper, salt or honey if necessary. Remove the seeds of 1/2 of a pomegranate. Keep the juice. Chop 30 grams of fresh parsley. Mix the sauce with the eggplant, spread the pomogranate with juice on the eggplant. Finish with the parsley and 40 grams of pistachios. Fabulous flavor, fabulous colors.
For the cabbage salad, remove the outer leaves of a large Savoy cabbage ( keep them for later in a wet towel in the fridge). Remove the harder central part and chop the cabbage in ribbons. Chop 4 garlic cloves. Heat a pan. Roast 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, 1 teaspoon if nigella seeds and 1/2 of a teaspoon of chili flakes. Dry-roast for approximately 1 min, spread a drizzle of olive oil and add the cabbage and garlic. Stir and fry. Season with pepper and salt. Cover the pan in between to keep the liquid. Add some liquid ( or oil) if necessary to prevent burning. Once al dente, mix the salad with 1 small can (170grams) of low fat Greek Greek yogurt. Taste, add pepper and salt. Serve this salad immediately. The eggplant salad can be prepared in advance and is at its best at room temperature.