Comments on: Eggplant in balsamic vinegar and pomegranate syrup

By: Cafe Liz » Simple eggplant tomato stew » the kosher vegetarian Israeli food blog

Wed, 02 Mar 2011 23:52:18 +0000

[...] The baladi eggplants are one of the four major kinds grown around here, alongside the basic club-shaped eggplants and two kinds of mini eggplants. They’re more squat than your usual eggplant, with rippled skin. (You can find my photo of a weird-looking, overgrown baladi eggplant alongside with my post on eggpla…) [...]

By: Round the World w/ Eggplant « Southside CSA

Round the World w/ Eggplant « Southside CSA — Sat, 21 Aug 2010 02:29:07 +0000

[...] Eggplant in Balsamic Vinegar & Pomegranate Syrup [Cafe Liz] [...]

By: Liz

Liz — Mon, 21 Sep 2009 19:22:21 +0000

Thanks Dorie, great to hear! Shana tova.

By: Dorie

Dorie — Mon, 21 Sep 2009 19:17:48 +0000

Thank you for this recipe. I made it for Rosh Hashana as a side. Just about everyone loved it!

By: Liz

Liz — Wed, 01 Jul 2009 12:34:51 +0000

Maybelle’s Mom — Thanks! It’s definitely a dish that travels well.

By: Liz

Liz — Wed, 01 Jul 2009 12:33:30 +0000

Regina -- I've never tried stuffing any vegetables with tofu. Although if you have a recipe that calls for a filling of rice, fruit and meat, I would try just dropping the meat. It sounds like the other ingredients would be good on their own; maybe augment them with some more spices or vegetables. I was at a Lebanese restaurant last weekend, and the majadera there was also completely different from mine -- the onions, rice and lentils had all been cooked separately, and they used some spices, too (turmeric, sumac). If your recipe is a family recipe, I'm guessing it's more similar to the Lebanese version?

By: Liz

Liz — Wed, 01 Jul 2009 12:26:25 +0000

Tina — Go ahead! I think the eggplant would be good on toast, since the marinade gives it a very strong flavor.

By: Liz

Liz — Wed, 01 Jul 2009 12:25:17 +0000

Soma -- if you go out and get pomegranate syrup, you can also try this recipe on Chocolate and Zucchini for muhammara, which is what drove me to go out and get pomegranate syrup in the first place, if I recall correctly.

By: Choosy Beggar Tina

Choosy Beggar Tina — Tue, 30 Jun 2009 13:07:30 +0000

Gorgeous eggplant!! It looks like some of the lovely tomatoes and eggplant that we saw in France – all cryptic and crinkled. I was smitten.

Oh, and also smitten with your pomegranate eggplant recipe, which looks like something right up my alley. If I ate that on toast, would you forgive me?

By: Regina (Malkah)

Regina (Malkah) — Tue, 30 Jun 2009 00:27:17 +0000

Hi Liz,
Just want to say that I’m enjoying not only reading your site, but also, enjoying the recipes. My family originated in Allepo, Syria, but most reside in New Jersey now. So here’s my question:

Have you ever tried stuffing zucchini (meshe) with tofu? I’m looking for a recipe that would have some zing to it using tofu. I don’t know that the usual Tarmahind sauce (Oui) would work with this. Haven’t tried it yet. The recipe actually calls for ground meat with rice (hashu) stuffing and apricots.

Also, have you heard of the vegan/organic restaurant, Millenium in San Francisco. Check out their Web site. The chef, Eric Tucker, is terrific. He has two books out. If you’re interested, here is his Web site.

http://www.millenniumrestaurant.com/restaurant/events.html

Although he is vegan, I wish he had a Kosher wine list. Oh well.

Also, your menjedrah recipe was delicious. You make it a tad differently, but your recipe was delicious none the less.

Thank you for your recipes.
Best regards,
Reggie