Israeli Aubergine 'Carpaccio' with Pomegranate Minced Lamb
Thursday, April 18, 2013
Once again, or should I say still, my Israel withdrawal symptoms persist. Particularly from the cuisine.. Israeli food is all that's been on my plate for the last week or so. It doesn't help that the person I call my 'siamese sister' is still there! So, not only am I suffering from the lack of amazing food everywhere I go, but I also feel like I'm missing an arm.
Literally, when I say siamese, we might as well be physically attached at the hip considering how much time we spend together. We're four years apart, twenty-two and eighteen (most people can't guess who's older). We spend so much time together that we balance each other out, (me making her a little more immature, and her making me a little more mature and it should technically be the opposite) so I guess our twin age is twenty!
As irrelevant as that was, I felt like I needed to channel my feelings somehow before I did something drastic like ship myself back there in a box.
Anyway... This recipe is an attempt to imitate something a came across in a restaurant called Lechem Basar in Tel Aviv (translates into Bread Meat). I was taken aback by a dish I had never come across before! After much research, I have tried my best to copy it!
YOU WILL NEED:
2 LARGE AUBERGINE (EGGPLANT)
3 TBSP TAHINI PASTE
3 TBSP FRESH LEMON JUICE
4 TBSP WATER
1 CLOVE GARLIC, CRUSHED
1 TSP SALT
1 TOMATO, FINELY CHOPPED
HANDFUL FRESHLY CHOPPED MINT
FOR THE LAMB:
1 LB MINCED LAMB
1 WHITE ONION CHOPPED FINELY
2 CLOVES GARLIC, CRUSHED
1/2 TSP ALLSPICE
1 1/2 TBSP POMEGRANATE SAUCE (MOLASSES)*
1/4 TSP CHILLI FLAKES
2 TBSP LEMON JUICE
SALT AND PEPPER
*Can be bought at all Middle-Eastern supermarkets and some general supermarkets
Start by placing the aubergines on a metal grill and place directly on top of the stove flame.
Constantly turn with tongs to evenly cook them. Make sure to get the whole thing, including the top and bottom.
Heat the onion, garlic and minced lamb in a pan with some olive oil. When cooked add the rest of the ingredients for the lamb. Sautee for approximately 15-20 minutes.
While the lamb is cooking, make the tahina sauce.
Whisk together all ingredients for tahina sauce.
Cut the pomegranate in half and then in half again. Put the pieces in a large bowl of cold water. Peel the unwanted stuff apart and the seeds should easily come out. Remove the peel from the water and drain the pomegranate.
Take a bowl of cold water, dip your fingers in the water and remove all of the charred skin from the eggplants. For a few minutes, the aubergine will look like this... It doesn't look great yet but wait for their makeover!
Use a fork to poke the aubergine and continue to rip it all the way down. Do this three times on each.
Top the aubergines with plenty of tahina, a squeeze of lemon juice, a handful of pomegranate seeds, chopped tomato and mint leaves. Then drizzle some pomegranate sauce on top. Sprinkle with a pinch of salt, pepper and chilli flakes.
Top the minced lamb with some pomegranate seeds and mint leaves.