Butternut Squash and Burnt Aubergine (eggplant) with Pomegranate Molasses
- Fiona Lachman
- Jul 16, 2017
- 1 min read
My dad gave me this interesting mediterranean cookbook this past christmas that is co-written by two chefs, one Palestinian and one Jewish. I've made this recipe twice now, and my family really enjoys the unique flavors. This recipe does require a lot of effort (in my opinion), but I think the results are worth it. It is surprisingly filling and savory, tart and sweet all at the same time! The book has great photographs both of all of the recipes, and just everyday life in Jerusalem and Palestine.
Note: I recommend this cookbook, but before you purchase or check it out you should know that all of the measurements are in grams. Also, some of the wording they use can be confusing (like aubergines instead of eggplant).
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