Baba Ganoush via Jerusalem

Ok, you got me, this Baba Ganoush via Jerusalem isn’t strictly Baba Ganoush. The flavor profile is really different with the lack of tomatoes and onions in the eggplant base. That said, the title that Jerusalem chooses (Charred Eggplant Salad with…), just distracts me from the fact that this is, at least to me, a gussied up and very modern take on the classic dish. I love this Baba Ganoush via Jerusalem for so many reasons, perhaps best of all is the brilliant choice to add pomegranate kernals to the mix. In winter, the bright ruby jewels are a welcome sight contrasted with the bright lemon zest and intensely green herbs. As the kernals explode in your mouth with little bursts of tart juice, they contrast the smokey, salty, garlicky goodness of the eggplant. This is a dish where skimping on the olive oil both in quantity and quality isn’t the way to go. It adds so much body and flavor to the Baba Ganoush via Jerusalem that you should consider it carefully as an ingredient. I think I try a different olive oil every time I make this dish, and I still haven’t settled upon my favorite. It’s a … Continue reading

Lamb and Eggplant Shepherd’s Pie

This is one recipe that I tend to make at some point every winter. It’s that good. And I’ve tinkered a little, but in general, I make it almost as I read it a few years ago. I roast the eggplant instead of sauté it as I like the flavor and texture better. I lose the whole milk because it definitely doesn’t need it. I use bone-in lamb because it enhances the flavor of the gravy. I often change up the cheese and sometimes I add mushrooms, but I can’t take credit for dreaming this one up. filling 1 ½ pound eggplant, unpeeled, cut into ¾- to 1-inch cubes sea salt olive oil 3 pounds lamb shoulder, cut into ½ – 1-inch cubes; reserve bones flour 3 cups diced onions 1 or 2 large portabella mushroom caps; diced 1 cup dry white wine 28 ounces canned diced tomatoes in juice 3 cups beef broth 8 garlic cloves, chopped 1 tablespoon dried oregano topping 2 ½ pounds russet potatoes, peeled and quartered 2 tablespoons butter 2 tablespoons extra-virgin olive oil 2 garlic cloves, minced or a teaspoon of paste ¾ cup milk 6 ounces grated sheep’s milk cheese – go Greek with … Continue reading