By: Denise Phillips
Denise Phillips runs a busy cookery school based in north London, writes weekly food columns in the Jewish News
, Jewish Recorder
in the UK and the US, the Jewish Press
, Jewish Advocate
, Boston and is the author of four popular books on Jewish cookery. Her latest book Flavours of the Jewish Table
is published by Ebury Press (July 2008). For more details on these and Denise's regular cookery events such as ‘Date On A Plate’ cookery classes for singles and hen nights see her website: www.jewishcookery.com
Guild members! Don't miss Denise's Guild of Food Writers workshop, Tuesday 24 June, London. The theme is modern Jewish cooking with style demonstrating flavours of both Ashkenazi and Sephardi cooking. All recipes are from Denise's new book Flavours of the Jewish Table
. Email Jonathan Woods for details: firstname.lastname@example.org
With the 60th anniversary of Israel’s independence in May, I have chosen one of my Sephardim Israeli recipes. This appetiser features on most restaurant menus in Israel. An aubergine paté, it is eaten with pita bread, bread sticks and a selection of crudités as part of a mezze selection. The special taste in this recipe is from the smoked grilled aubergine.
Try it with jacket potatoes, on toast or in a sandwich for a change, but do ensure you add the garlic sparingly. Being uncooked, it can be quite strong!
Preparation time: 10 minutes
Cooking time: 40 minutes plus cooling
Can be made in advance
2 large aubergines – cut in half long ways
2 cloves garlic- peeled and crushed
4 tablespoons tahini
30g ground almonds
Juice of ½ lemon
1 teaspoon dried cumin
Sea salt and freshly ground black pepper – to taste
2- 3 tablespoons olive oil
Salt and freshly ground black pepper – to taste
Garnish: large bunch of fresh mint leaves – roughly chopped
Serve with: a selection of fresh vegetables such as baby artichokes, radishes, peppers, carrots and sugar snaps
1. Pre-heat the oven to 200 C/400 F/ Gas mark 6.
2. Brush the cut sides of the aubergine with olive oil and then bake them for about 35 minutes or until soft.
3. Heat the grill to its highest setting.
4. Place the aubergines under the grill and leave until black and blistered. This will take about 5 minutes. Remove and set aside to cool.
5. Cut the aubergine in half and then scoop out the flesh, discarding the skins.
6. Put the aubergine flesh in a food processor or blender.
7. Add the garlic, tahini, ground almonds, lemon juice, cumin, salt and pepper.
8. Process to a smooth paste and check seasoning.
9. Spoon the mixture into a serving dish and drizzle with olive oil.
To serve: Scatter the fresh mint leaves on top and serve with a selection of crudités.
© Recipe copyright 2008 Denise Phillips.
Author: Denise Phillips Email: