Over the past year, whenever I mentioned my upcoming trip to Israel, one of the first responses from anyone who had been there was, “Oh! You are going to love the food.”
And after my two-week magical visit, I have to say, the food was THAT incredible.
Vegetables prepared in so many ways from roasted to pickled, paired with grains, stuffed into pastries and available at every single meal, including breakfast. Local wines, fresh and dried fruit, fresh herb salads, iced coffees, olives, lamb and chicken shawarma, grouper and St. Peter’s fish were all menu staples. Along with soft, fluffy pita bread with super smooth hummus.
And the eggplant. I’ve never eaten eggplant so many different ways and yet still craved for more. Pureed into a spread, roasted with tahini yogurt drizzle, baked in a wood-burning oven with pesto on top, the list goes on.
So, I figured it was more than appropriate to share this recipe that Serena developed from our 30-Minute Mediterranean Diet Cookbook (note: affiliate link.) We highly recommend it for eggplant lovers, those who don’t really love eggplant, and those who’ve had trouble cooking eggplant in the past. We think this is the recipe for ALL of you!