Eastern Meditteranean Supper

My current obsession (I think it would be fair to call it such) is with Eastern Mediteranean cuisine. It's a passion that been building over time and seems perfectly natural - I've always loved street food and prefer to eat mezze style over a more British set plates and courses. I love flatbreads and hummus, vegetable based dishes and healthy, natural food.

Discovering Ottolenghi, and owning his cook books was a definite milestone in my culinary explorations. This awakening led me to the Bierut Street food of Yalla Yalla, and meanderings onto Edgware Road.

A few nights ago, I held a Lebanese supper, with recipes taken from a Ottolenghi and Silvena Rowe..

Radish and broad bean salad, with preserved lemon- A light, sharp salad with a bit of bite.

Grilled Aubergine, with saffron yoghurt, pine nuts and pomegranate seeds- A Lou Loves Food favourite, and a favourite of all who try it.

Pastry boreks with feta and spinach

Burnt aubergine, with tahini and pomegranate molasses and seeds

Pistachio Revani, with a pomegranate seed syrup

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This recipe looks GOOD.

Is it a little too hasty to be trying the summer recipes..?

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This started life as an Ottolenghi recipe but I messed around with the spices and the combinations a fair bit. Slices of roasted, almost charred aubergine, smothered in greek yoghurt mixed with saffron, garlic and lemon, and garnished with fresh basil leaves and pomegranate seeds. The textures are incredibly varied and the smoky charred aubergine goes really well with the heady, elusive taste of saffron. This one disappeared quick.

By regular contributer, Aaron.

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