Faye Levy is the author of 1,000 Jewish Recipes.
MARINATED EGGPLANT WITH ROASTED PEPPER In this recipe, the spiced vinegar penetrates the sauteed eggplant and balances its richness. Generally the marinated eggplant slices are served as an appetizer, but they are also good in a sandwich or as a side dish with cold meats or sliced cheese.2 medium eggplants (about 900 gr. or 2 pounds),unpeeled2 tsp. saltabout 1⁄2 cup olive oil, or more if needed (for frying)6 medium-sized garlic cloves1 fresh small hot pepper, halved lengthwise2 Tbsp. extra-virgin olive oil (for marinade)1 tsp. sweet paprika1 tsp. ground cumin3 Tbsp. mild white wine vinegar (5% acidity)Freshly ground black pepper1 sweet red pepper, roasted and peeled (see Note below),or from a jarPita or sliced French or Italian bread (for accompaniment)Cut eggplants in 1-cm. (1⁄2-inch) slices crosswise, discarding ends. Arrange slices in 1 layer on a rack set over a tray. Sprinkle both sides evenly with about 1 teaspoon salt. Let slices drain for 1 hour, turning them over after 30 minutes. Pat them dry very thoroughly with several changes of paper towels.In a large, heavy skillet heat 2 or 3 tablespoons oil over medium heat. Quickly add enough eggplant slices to make 1 layer. Saute eggplant about 21⁄2 minutes on each side, or until tender when pierced with a fork. Transfer slices to a plate.Add 2 or 3 tablespoons oil to skillet, heat oil and saute remaining eggplant in batches, adding remaining oil between batches as necessary.Transfer eggplant to a large shallow serving dish or baking dish.For marinade: Peel 2 garlic cloves without crushing them.Cut them in very thin slices lengthwise. Peel and mince remaining garlic cloves. Heat oil in a small saucepan, add chopped garlic and halved hot pepper and cook over low heat for 2 minutes. Stir in paprika, cumin and a small pinch of salt. Add vinegar and sliced garlic, bring to a boil and cook over low heat for 1 minute. Remove marinade from heat and discard hot pepper.Pour marinade evenly over eggplant slices and sprinkle them with black pepper. Turn slices over so that all come in contact with marinade.Cut roasted pepper in strips about 1 cm. (1⁄2 inch) wide. Put pepper strips on top of eggplant. Let stand at room temperature for 30 minutes or refrigerate up to 3 days before serving.Serve eggplant slices cold or at room temperature, topped with pepper strips and garlic slices and accompanied by fresh bread.Note: To roast sweet peppers, broil or grill them, turning them often, until their skins blister all over, about 15 minutes.Transfer to a bowl and cover tightly; or let stand in a closed plastic back for 10 minutes. Peel peppers using paring knife and remove seeds.Makes 4 to 6 servings
SPICY MOROCCAN CARROT SALADThis recipe is from Plenty by Yotam Ottolenghi. He serves his intensely flavored salad with fried fish or pilaf of freekeh (green wheat). His recipe calls for Greek yogurt; use thick strained yogurt or labaneh. For serving with meat, you can make the salad without yogurt. If you don’t have preserved lemon, you can omit it or add 1⁄2 teaspoon of grated lemon zest.900 gr. (2 pounds) carrots1⁄3 cup olive oil, plus extra to garnish1 medium onion, minced1 tsp. sugar3 garlic cloves, crushed2 medium-sized hot green peppers, finely chopped1 green onion, finely chopped1⁄8 tsp. ground cloves1⁄4 tsp. ground ginger1⁄2 tsp. ground coriander3⁄4 tsp. ground cinnamon1 tsp. sweet paprika1 tsp. ground cumin1 Tbsp. white wine vinegar1 Tbsp. preserved lemon, choppedsalt2 1⁄2 cups cilantro (fresh coriander), chopped, plus extrato garnish1⁄2 cup thick strained yogurt or labaneh, chilledPeel carrots and cut them, depending on their size, into cylinders or semicircles 1 cm. (1⁄2 inch) thick; all the pieces should be roughly the same size. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer for about 10 minutes or until tender but still crunchy. Drain in a colander and leave to dry.Heat the oil in a large pan and saute the onion for 12 minutes over medium heat until soft and slightly brown.Add the cooked carrots to the onion, followed by the sugar, garlic, hot peppers, green onion, cloves, ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon. Remove from heat. Season liberally with salt, stir well and let cool.Before serving, stir in the cilantro, taste and adjust the seasoning.Serve in individual bowls with a dollop of yogurt, a drizzle of oil, and garnished with the extra cilantro.Makes 4 servings