Salad of lima bean puree, orange, hazelnuts and pickled eggplant
Course: Arabic, RecipeCuisine: Arabic, Palestinian
Servings
4
Preparation
20
minutesCooking time
30
minutesTotal time
50
minutesThis is where everything comes together. My addiction to lima bean puree, sweet orange, flavorful slightly sour eggplant and the nutty taste of halzelnut. A party on your plate. A huge feast in your mouth. So many layers of flavor coming together.
Ingredients
5 eggplants
1 pot Lima beans or jumbo beans
3 table spoon cane sugar
250 ml water
1 table spoon coriander seeds
5 cloves garlic
125 ml White wine vinegar
2 green chili peppers
olive oil
4 blood oranges or hand oranges
white hazelnuts
little fresh mint
1 Lemon
salt and pepper
Cooking time
- For the pickled eggplant, cut your head and butt off the eggplant and cut it into pieces.
Put them in the pan with all the ingredients from top to bottom up to and including the chili peppers. Put the lid on the pan and let it simmer for about 20-30 minutes. It is best to do this a day in advance.
Let the eggplants cool and put them in a sealed jar and pour olive oil over them until they are covered. - Rinse the lima beans under the tap. Then put them in the food processor with the juice of the lemon, salt and pepper and a dash of olive oil. Mix until it is a nice soft puree.
- Cut the oranges nicely into wedges.
Toast the hazelnuts in a dry frying pan. - Then build up the salad by spreading the lima bean puree on a low dish. Divide the orange, eggplant and hazelnuts on top. And garnish with a little fresh mint.
Notes
- This recipe is inspired by a dish by Sami Tamimi. If you want to make more of him, you might want to consider this cookbook: http://bit.ly/4eUY9rw
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