Part 10 (1/2)

Mix the eggplant puree with the lemon juice, garlic, olive oil, salt, pepper, chopped parsley, and mint. Spread the puree on a large, flat serving plate. Sprinkle all over with the finely sliced scallions, diced tomatoes, and pomegranate seeds, if using.

EGGPLANT with with POMEGRANATE MOLa.s.sES POMEGRANATE MOLa.s.sES Batinjan Bil Rumman This dish is traditionally made with fried eggplants, but I like to roast them whole and then peel them and cut them into pieces. Serve them hot or cold.

SERVES 4 TO 6 2 to 3 eggplants (weighing about 2 pounds)juice of 1 lemon1 tablespoon pomegranate mola.s.ses1 to 2 garlic cloves, crushedsalt and black pepper3 tablespoons extra virgin olive oil2 tablespoons chopped flat-leaf parsleyseeds of pomegranate (optional) p.r.i.c.k the eggplants in a few places with a pointed knife to prevent them from exploding. Place them on a sheet of foil on an oven tray and roast them in an oven preheated to 475F for 45 to 55 minutes, until the skins are wrinkled and they are very soft.

When cool enough to handle, peel and drop them into a colander or strainer with small holes. Press them very gently to allow their juices to run out. Then, on a serving plate, cut them up into large pieces and dress them quickly so that the flesh does not have time to discolor.

Mix the lemon juice, pomegranate mola.s.ses, garlic, salt, pepper, and olive oil, pour over the eggplants, and turn them to coat them all over with the dressing.

Serve sprinkled with chopped parsley and, if you like, pomegranate seeds.

EGGPLANTS with with YOGURT YOGURT and and TAHINI TAHINI Batinjan Bil Laban Wal Tehine Prepare the recipe on the previous page. Instead of sprinkling the eggplants with parsley and pomegranate seeds, pour over 2 cups plain whole-milk yogurt beaten with 2 tablespoons tahini. Serve sprinkled with cup pine nuts fried until golden in 1 tablespoon olive oil. This is marvelous.

EGGPLANTS with with VINEGAR VINEGAR and and GARLIC GARLIC Batinjan Bi Khal Roast, peel, and cut up the eggplants as in the recipe on the preceding page for Eggplant with Pomegranate Mola.s.ses and marinate overnight in the following dressing: Fry 6 chopped garlic cloves in about 1 tablespoons extra virgin olive oil, stirring it over low heat for moments only, until the aroma rises, without letting it brown. Mix in 2 tablespoons white or red wine vinegar, 3 more tablespoons of olive oil, salt, and black pepper. Serve sprinkled with chopped parsley.

EGGPLANTS with with PEPPERY TOMATO SAUCE PEPPERY TOMATO SAUCE Roast, peel, and cut up the eggplants as in the recipe for Eggplant with Pomegranate Mola.s.ses (page 258). Turn the pieces in the juice of lemon to prevent them from dis-coloring.

Heat 2 or 3 crushed garlic cloves in 2 tablespoons extra virgin olive oil, stirring them over a medium heat for seconds only, until the aroma rises. Add 1 pound peeled and chopped tomatoes, 2 teaspoons sugar, 1 tablespoons red or white wine vinegar, salt, and teaspoon ground chili pepper, or to taste. Cook for 10 to 15 minutes, until the mixture is reduced to a thick sauce. Toward the end, add 2 to 3 tablespoons chopped mint leaves. Let the sauce cool and pour over the eggplants. Serve cold.

EGGPLANT SLICES with with POMEGRANATE, YOGURT, POMEGRANATE, YOGURT, and and TAHINI TAHINI Batinjan Bil Rumman Wal Laban The dressing of pomegranate mola.s.ses and vinegar gives the eggplant slices a sweet-and-sour flavor. Serve them hot or cold, with the yogurt and tahini topping at room temperature.

SERVES 6 TO 8 4 eggplants (about 2 pounds)extra virgin olive oilsalt1 tablespoons pomegranate mola.s.ses1 tablespoons red or white wine vinegar2 cups plain whole-milk yogurt1 garlic clove, crushed2 tablespoons tahini cup pine nuts Cut the eggplants, lengthwise or crosswise, into slices about inch thick. Place them on an oiled sheet of foil on a baking sheet or tray. Brush both sides of the eggplant slices with oil and sprinkle lightly with salt. Place in a very hot oven preheated to 475F for about 30 minutes, until they are soft and browned, turning the slices over once. Arrange on a shallow serving dish.

Mix the pomegranate mola.s.ses, vinegar, and 2 tablespoons olive oil, and brush the eggplant slices with the dressing. Beat the yogurt with the garlic and tahini and pour over the slices. Fry the pine nuts very briefly in tablespoon olive oil, stirring to brown them very lightly all over, and sprinkle over the yogurt.

VARIATION Instead of the pine nuts, garnish with the s.h.i.+ny pink seeds of a fresh pomegranate.

EGGPLANTS with with TOMATOES TOMATOES and and CHICKPEAS CHICKPEAS Moussaka'a Menazzaleh This dish can be served cold as a salad or hot as a side dish to accompany meat or chicken. It has a delicate sweet-and-sour flavor.

SERVES 6 2 eggplants.e.xtra virgin olive oilsalt2 to 3 garlic cloves, crushed1 pound tomatoes, skinned and chopped2 teaspoons sugarblack pepper1 tablespoons pomegranate mola.s.sesone 14-ounce can chickpeas, drained2 tablespoons chopped flat-leaf parsley Cut the eggplants in half lengthwise and then into -inch slices. Brush them generously with oil, sprinkle lightly with salt, and cook them under the broiler for 15 minutes, or on an oiled griddle, turning them over once. They do not need to be cooked through as they will be stewed further in the sauce.

In a large saucepan, heat the garlic in 1 tablespoon olive oil for seconds only, stirring, until it just begins to color. Add the tomatoes and squash them gently in the pan. Add the sugar, salt, and black pepper and cook for 15 minutes. Add the pomegranate mola.s.ses, put in the eggplants and chickpeas, and simmer for 20 to 30 minutes, or until the eggplants are very soft.

Serve sprinkled with chopped parsley.

OKRA with with BABY ONIONS BABY ONIONS and and TOMATOES TOMATOES Bamieh Bi Zeit Cooked in this way, in olive oil, the dish is normally served cold as a salad, but I also like it hot with rice or as a side dish with meat or chicken.

SERVES 4 TO 6 1 pound medium okra pound baby onions or shallots6 whole garlic cloves, peeled5 tablespoons extra virgin olive oil1 pound tomatoes, peeled and choppedsalt and black pepper1 teaspoon sugar3 to 4 tablespoons chopped flat-leaf parsley or coriander Wash the okra and, with a small sharp knife, carefully pare the conical stem ends without cutting through the pods. To peel the baby onions or shallots more easily, put them in boiling water and simmer for 5 minutes. Drain, and peel them when they are cool enough to handle.

In a large pan over low heat, gently fry the onions and garlic cloves in 3 tablespoons oil, shaking the pan to color them very lightly all over. Add the okra and saute gently for about 5 minutes, turning the pods around in the pan.

Add the tomatoes, season with salt, pepper, and sugar, and simmer for 15 minutes, or until the okra are tender and the sauce is reduced. Taste and adjust the seasoning, stir in the chopped parsley or coriander, and cook a minute more. Stir in the remaining olive oil and serve at room temperature.

VARIATION Add the juice of lemon or 1 tablespoon pomegranate mola.s.ses toward the end of the cooking time. If adding mola.s.ses, omit the sugar.

ZUCCHINI with with VINEGAR, MINT, VINEGAR, MINT, and and GARLIC GARLIC Koussa Bil Khal These zucchini slices are usually fried but they are just as good grilled. They can be prepared hours before serving, even a day ahead.

SERVES 6 5 large zucchini (weighing about 2 pounds)extra virgin olive oilsalt2 tablespoons white wine vinegar2 teaspoons dried, crushed mint2 to 3 garlic cloves, crushed Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick. Arrange them side by side on a baking sheet lined with foil and brushed with oil. Brush the slices generously with olive oil and sprinkle lightly with salt.

Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.

Mix the vinegar with the mint and garlic and brush a little onto each slice. Serve at room temperature.

VARIATION Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.

Serve the grilled slices topped with strained Greek-style yogurt.

ROAST POTATOES with with LEMON LEMON and and CORIANDER CORIANDER Batata Bel Lamoun Wal Cosbara These potatoes are normally deep-fried or sauteed in olive oil but they are equally good roasted. They are served cold, although I admit I like them hot, too.

SERVES 6 2 pounds new potatoes, peeledsalt and black pepper5 to 6 tablespoons extra virgin olive oil4 garlic cloves, crushedjuice of 1 lemonslarge handful of chopped coriander Boil the potatoes in salted water for about 10 minutes, then drain and transfer to a wide baking dish. Cut them into -inch cubes and sprinkle over some salt and pepper, the olive oil, and the garlic. Mix and turn the pieces of potato so they are coated all over with the oil.

Roast the potato pieces in a very hot oven, preheated to 475F, for 30 minutes, or until they are crisp and brown. Take them out, sprinkle evenly with the lemon juice and chopped coriander, and mix well, being careful not to break the potatoes.

CURLY ENDIVE with with CARAMELIZED ONIONS CARAMELIZED ONIONS Hindbeh Wild chicory is used for this Lebanese mountain salad. The sweetness of the caramelized onion topping is a contrast to the slightly bitter leaves. You can sometimes find bunches of wild chicory, which has long, dark green leaves, in Middle Eastern stores, but ordinary curly endive-what the French call chicoree- chicoree- will do very well. The salad can also be made with dandelion leaves. will do very well. The salad can also be made with dandelion leaves.

SERVES 4 TO 6 about 2 pounds curly endive2 large onions, sliced6 tablespoons extra virgin olive oil4 to 6 garlic cloves, crushedsalt and black pepper2 lemons Trim the stem ends of the endive and remove any discolored bits, then wash the leaves. Boil in salted water for a couple of minutes, or until it is soft, then drain and press out the excess water. Cut up the leaves into pieces 1 to 2 inches long.

Fry the onions in the oil in a large pan over medium heat until brown and caramelized, stirring often. Remove about three-quarters of the onions to use as the topping, draining them on paper towels. Add the garlic to the onions remaining in the pan, and as soon as the aroma rises, put in the endive. Add salt and pepper and the juice of lemon, and cook, stirring, for a minute or so.

Serve cold on a flat serving dish with the caramelized onions sprinkled all over the top, accompanied by the remaining lemons, cut into quarters.

VARIATION To the onions remaining in the pan, add one 14-ounce can chickpeas or haricot beans, well drained, at the same time as the endive.

SPINACH and and BEANS BEANS with with CARAMELIZED ONIONS CARAMELIZED ONIONS Sabanekh Bi Loubia Use black-eyed peas or haricot beans for this dish. You can use frozen spinach (defrost it thoroughly). If using fresh, wash it well and remove the stems only if they are very thick.

SERVES 4 TO 6 1 large onion, sliced6 tablespoons extra virgin olive oil3 garlic cloves, chopped pound fresh spinachsalt and black pepperone 14-ounce can beans, drainedjuice of to lemon Fry the onion in 2 tablespoons oil, stirring often, until brown and caramelized.

In a large saucepan, heat the garlic in 2 tablespoons oil for moments only, until the aroma rises. Add the spinach, put on the lid, and cook until the spinach crumples to a soft ma.s.s. Add salt and pepper.

Stir the beans and the fried onions into the spinach; add lemon juice and cook through. Add the remaining oil and serve cold.

VARIATION Chickpeas can be used in the same way instead of beans.

LENTILS with with PASTA PASTA and and CARAMELIZED ONIONS CARAMELIZED ONIONS Rishta Bi Addas This can be eaten hot or at room temperature, like a pasta salad. The tagliatelle is usually cooked in the same water as the lentils, which gives the pasta a pleasant earthy color and flavor, but you can also boil them separately.