One of my favorite vegetables is the eggplant. It’s very underrated in my book. It’s not just meant for eggplant parm at the local Italian joint on the corner.
This stew is very easy to make and is best served with white rice.
Sautee some ground beef, once browned, add some salt, pepper and pomegranate molasses. Peel & dice the eggplant, add it on top. Add a can of stewed diced tomatoes and let it all simmer. That easy!
To make it even yummier, brown some pine nuts in butter, and sprinkle on top.
It’s the middle of summer and what’s better than a watermelon salad? I occasionally enjoy a slice of watermelon with chunks of salty halloumi. I wanted to put a modernist twist on it.
I took cubed watermelon and put them in an iSi canister. I added a few tablespoons of brine from black olives. Charge the iSi with two canisters. Let it sit for around 20 min. Slowly discharge the canister and remove the watermelon. They will be a deeper red and compressed. Also they will be nice and salty and taste like a combo of olives and watermelon.
I added cubes of halloumi cheese, but I used a torch to give them a little char. It made them warm and the taste slightly smokey. Which was a nice contrast to the cold chunks of melon.
I served a fresh herb salad on the side lightly dressed in lemon, olive oil and sumac.