'Burning an aubergine is probably the most effective tool of the Jerusalemite cook, as it is of many other [cooks] throughout the region. The aubergine pulp can be used in many contexts ... but essentially it is in the department of salads and dips that it comes into its glorious own.' One of my most favourite cookery shows, Yotam Ottolenghi's Jerusalem on a Plate, screened recently on SBS ONE. My mouth was watering from beginning to end, and the moment the show was over, I dashed to my bookshelves and reached for my copy of Jerusalem, the book by Ottolenghi and Sami Tamimi. In bed that night, I thumbed through the tome from cover to cover, drooling over the food on its pages. I went to sleep dreaming about aubergines and pomegranates. On my kitchen bench sat three plump aubergines, picked fresh from my kitchen garden earlier that day. I felt inspired to recreate a deconstructed baba ghaboush prepared by Ezra Kedem, esteemed chef and owner of Arcardia, said to be one of the finest restaurants in the city of Jerusalem. In the program, Ottolenghi said of chef Kedem: 'In the 90s when Israeli cuisine had turned its back on indigenous food and was looking to Europe for inspiration, he was one of the first to return to more traditional cooking. Both Arab and Jewish.' In reply Kedem said that many [others] were ashamed to take traditional foods and cook it in a restaurant. 'When I started,' he explained, 'I took lentils and they said "what is it, this belongs to the chickens". Sometimes I feel that tradition is a rude word in Hebrew, but I stick to tradition.' As the two talked, chef Kedem prepared a deconstructed baba ghanoush. 'It's the same flavour [and ingredients] as my grandmother used to do. What I did different is how I arrange it on the plate.' Tasting the dish, Ottolenghi nodded and smiled, saying 'Wow! The best baba ghanoush, seriously, that I've ever had.' With such a recommendation, and three home grown aubergines to work with, I simply had to make the dish for myself. Despite searching through various cookbooks and online, I could not find a recipe for the dish, so I sent out a hopeful tweet: 'Hello Yotam, is there a recipe for that deconstructed baba ghanoush from Jerusalem on a Plate?' Within moments came the reply: 'Afraid not.' Hmmm. No drama. That was not going to dissuade me from creating my own deconstructed baba ghanoush. Having made it now on many occasions, I can concur with Yotam Ottolenghi... it is the best baba ghaboush you will ever taste. Deconstructed baba ghanoush, my own recipe and method... The recipe and method which I am sharing with you here was inspired by Jerusalem on a Plate and Yotam Ottolenghi's visit to Arcardia with Ezra Kedem. Thank you chefs. DECONSTRUCTED BABA GHANOUSH A LA LIZZY 1 medium sized aubergine/eggplant 1 teaspoon smoked garlic* or two cloves roasted garlic 2 tablespoons Greek yoghurt 2 tablespoons tahini 4 ripe cherry tomatoes 2 tablespoons extra virgin olive oil juice of half a lemon freshly cracked black pepper 1 tablespoon walnuts, chopped, to garnish 1 teaspoon flat leafed parsley, chopped, to garnish chunky bread or flat bread, to serve First, roast the whole aubergine over a flame, turning with tongs, until the skin has blackened and the flesh is tender (see the images below). By doing this, the flesh takes on the most wonderful smoky flavour. Now, allow it to cool slightly. Hold the aubergine by the stalk and, with a sharp knife, carefully remove the burned skin, leaving the flesh intact. Meanwhile, combine the smoked garlic or roasted garlic with the Greek yoghurt and stir until it is well combined. Set the mixture aside. Squeeze the juice and seeds from the cherry tomatoes into a small bowl and set it aside. Place the 'naked' aubergine onto the serving plate and spread the flesh out into a fan shape, using a fork (see the image below). Now, spoon or using a piping bag and nozzle, pipe the garlic infused yoghurt around the outer edges of the 'aubergine fan'. See images below. Spoon the tahini in between, together with the tomato seeds and juice. Drizzle over the extra virgin olive oil and then the lemon juice. Sprinkle with cracked black pepper. Garnish with the walnuts and parsley. Finally, stand the stalk to 'attention', as the showpiece of the plate. Serve immediately with the bread. This will serve one to two as an entree. * I used smoked garlic produced by Stan Soroka at Eden Smoke House, however, you could use a clove or two of freshly roasted garlic instead. Note: Recipe text and method, and the words and photographs in this post are © Liz Posmyk 2014 Good Things. All rights reserved. Please respect my work and ask my permission before re-blogging or sharing. Thank you. Pipe the garlic-infused yoghurt around the outer edges of the 'aubergine fan'...Spoon the tahini in between, together with the tomato seeds and juice...Seriously, this is the BEST baba ghanoush... Tell me dear readers, do you enjoy traditional foods that have been deconstructed? Is baba ghanoush on your list of favourites? And what about chefs Ottolenghi and Kedem. Have you eaten at their restaurants: Ottolenghi or Arcardia?
Lizzy
2/5/2014 11:39:52 pm
Hi Emma, it really is very good! : ) 2/5/2014 10:47:40 pm
Looks totally delicious. I love all the flavours and presentation.
Lizzy
8/5/2014 11:42:14 am
Thanks Jennifer... I could hardly wait to tuck in and BOY is this good! 2/5/2014 11:04:15 pm
This is very impressive Lizzy, how delicious. I love the aubergine fan!
Lizzy
8/5/2014 11:42:28 am
Thank you Jane... it really is delicious!
Lizzy
2/5/2014 11:39:35 pm
So excited that Chef Yotam Ottolenghi sent me a tweet tonight saying: 'Wow! That looks fantastic!'. Thank you kind sir for the inspiration.
Lizzy
8/5/2014 11:42:41 am
Eva, you will love this one then!
Lizzy
8/5/2014 11:42:55 am
Thanks Padaek, it IS so good!
Lizzy
8/5/2014 11:43:11 am
Thank you Adri, I am so excited to be growing aubergines!
Lizzy
8/5/2014 11:43:24 am
Thanks Liz, I sure did!
Cat
3/5/2014 09:13:54 am
You've just reminded me about smoked garlic, isn't it just wonderful. There was a stall at the Dunedin Farmers Market that sold it when I was back home recently, I must try and find some in Melbourne.... Or try to smoke it myself
Lizzy
8/5/2014 11:43:56 am
Hi Cat... perhaps you can buy the Eden Smokehouse garlic in Melbourne somewhere. It really is very good! Or, yes, smoke some yourself. 3/5/2014 11:18:00 am
You took the show's inspiration and made a dish to be proud of…it looks great.
Lizzy
8/5/2014 11:44:07 am
Karen, thank you, it IS.
Andrea
3/5/2014 11:28:33 am
My style of cooking, if no recipe, just go ahead and make it anyway!!! Looks awesome and thank you for sharing! Love eggplant!
Lizzy
8/5/2014 11:49:01 am
Thanks so much Andrea... I was really delighted with the results!
Lizzy
8/5/2014 11:49:15 am
Thanks ever so much, Amanda! 3/5/2014 01:15:59 pm
I'm glad that you didn't let a lack of recipe stop you Lizzy! It looks delicious :)
Lizzy
8/5/2014 11:50:09 am
Lorraine, thank you... no, I wouldn't let that stop me that's for sure... however, I did want to do the dish justice... which I think I succeeded in doing! : )
Eha
3/5/2014 02:01:00 pm
Oh Liz - I watched the show again also and guess where I took the book afterwards :D !! YO thrills me with his ideas of bringing Jew and Arab closer thru' food . . . I do wish it could at least partly happen like that. Your deconstructed salad looks beautiful but, oh, I am not at all 'cool' as far as deconstructed food goes :) ! Any of it!! Modern gal with some old-fashioned ideas!!
Lizzy
8/5/2014 11:50:34 am
Eha, thanks for your candor... : ) 3/5/2014 08:00:26 pm
Snap! Just grilled some whole eggplant myself. A very pretty dish Liz - particularly with the tomato seeds in between.
Lizzy
8/5/2014 11:51:02 am
Yes, simpatico once again Fiona... not only is it pretty, it is sooooooo delicious! 3/5/2014 11:15:49 pm
I really like this Lizzy, I love that each of those ingredients whet my appetite beautifully x
Lizzy
8/5/2014 11:51:13 am
Deena, thank you so much xo
Lizzy
8/5/2014 11:51:24 am
Aw, thank you Maureen...
Lizzy
8/5/2014 11:51:35 am
Thanks Ela, very delicious too! 4/5/2014 03:32:39 am
I love this, Liz. Your photos are gorgeous and I really love being able to mix and match the flavors at will! Ottolenghi and Tamimi are my heroes.
Lizzy
8/5/2014 11:51:52 am
David, thanks so much! They are mine too! 4/5/2014 05:26:57 am
I Love Baba Ghanoush! And I love your deconstructed version even more -- what a terrific idea! Great recipe, and such nice photos -- thanks.
Lizzy
8/5/2014 11:52:08 am
John, thanks ever so much! I hope you will try this!?
Lizzy
8/5/2014 11:52:39 am
Zsuzsa... I think I've only tasted moussaka once and wasn't that fussed. But this... yum! 4/5/2014 10:12:40 am
Jerusalem on a Plate sounds like a fascinating show as does your dish. I will need to file the recipe away for later use...I have always been a fan of Ottolenghi. Thank you for recreating the wonderful Baba Ghanoush.
Lizzy
8/5/2014 11:53:00 am
Thanks so much... I hope you catch the show sometime... and try this dish too!
Rebecca Dancing through Sunday
4/5/2014 01:32:27 pm
This. Is. Insane! It looks delicious, inviting, styled beautifully and includes all my favourite ingredients. Yes yes and yes!
Lizzy
8/5/2014 11:53:13 am
Rebecca, thanks so much! 4/5/2014 03:29:18 pm
I love the look of the baba ghanoush. What a great way to present it! The cooked eggplant looks beautiful and how lovely that they came from your garden xx
Lizzy
8/5/2014 11:53:35 am
Charlie, thanks so much for your kind words... it is really exciting to have grown them! First time!
Lizzy
8/5/2014 11:53:46 am
Rosa, thank you kindly. Cheers. 5/5/2014 10:44:08 am
Lizzy, lovely post and enticing photos! Will try your "twist" of this recipe. This dish is very popular in our country as well as most Mediterranean.
Lizzy
8/5/2014 11:54:14 am
Why feel bad about it Sophia? It's not a bad thing... : ) 5/5/2014 06:44:47 pm
Seriously, how did I miss this?? Looks fantastic. Making soon!
Lizzy
8/5/2014 11:54:27 am
Thank you Kellie, please do report back xo 6/5/2014 05:34:12 pm
What a delicious dish, love your deconstructed version!
Lizzy
8/5/2014 11:54:37 am
Laura, thank you! 6/5/2014 11:49:41 pm
Deconstructed is big at the moment. :) Fan of your work Liz, looks delish.
Lizzy
8/5/2014 11:54:50 am
Anna, very kind, thank you! 9/5/2014 06:28:34 am
Yotam O can do no wrong! Interesting adaptations, Lizzie. I have been to two of his restaurants. Both thoroughly satisfying – imaginative without being silly, great tastes and I like the spaces. Good staff. He is coming to Ireland to speak at the Ballymaloe LitFest next weekend. His demo was booked out in three minutes!
Lizzy
20/5/2014 12:58:01 pm
Oh Roz, I AM envious... hoping to dine at one of his restaurants when we go overseas. I bet his demo booked out. He's one of my favourites too. : ) 19/5/2014 11:23:58 am
How lucky you are. We can't access the show here in the US. Unless there is a way and I am just unaware. Love this and true burnt eggplant smokiness is heaven & you did Ottolenghi salad here such justice, Lizzy.
Lizzy
20/5/2014 12:58:27 pm
Thanks so much, Shulie, you are very kind. I posted the link to the show on your FB page.
Lizzy
20/5/2014 12:58:37 pm
Manuela, thank you so much! Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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