My Grandmothers Eggplant Salad

Food at my grandmother’s house was always served in abundance and family style. There was always enough food for whoever showed up last minute. The term "showed up uninvited" does not apply to grandma’s house, everyone was always welcome and felt full and loved. This lunch spread shown here was on an August hot summer day when I was in Palestine for my sister’s wedding. On the table there were lots of leftovers but always something new and fresh like this Battiri eggplant salad that teta whips up at moment’s notice. To make sure there is something for everyone to eat. Around the table is my teta, amto aida, amo hana who came from Jordan, my cousin Elias who came from San Francisco and my husband. I honestly do not know where everyone else was that day there are usually at least 5 more people around tetas table in the summertime. The gatherings at my grandparents’ home were always so memorable. The food was always locally grown and seasonal like this eggplant salad and often finished with fresh herbs from tetas garden. Locally grown eggplants have earned a significant place in the Palestinian cuisine, heritage and economy and is celebrated every summer in the village of Battir. A Palestinian village in the West Bank, 6.4 km west of Bethlehem, and southwest of Jerusalem.

Battir is a wonderful charming and an agricultural village. In 2012, Battir won a ruling to not have the Israeli's separation wall built on its land, as it would have run through ancient stone terraces and cut villagers completely off from their land, as well as the only school. The courageous village is now on the UNESCO world "heritage in danger" list due to its historic and incredible terrace farming and irrigation channels. Around this time of year, it is usually the annual Battir eggplant festival which is an occasion to celebrate the popular crop. Battiri Eggplants are long, purple in color, slender, and sweet. The locals say this eggplant is so sweet that you can just eat it raw, like a cucumber. So much more grows in this village such as olives, grapes, figs, apples, and peaches that the village is sometimes called “The Basket of Vegetables”. I was suppose to be home with my family this summer but the circumstances didn't allow. Although I don't have access to the Battiri eggplant or the gift of eating with my teta in her veranda. I am cooking recipes that feel like a hug from home. Sweet summer eggplants go so well with fresh mint, and a simple lemon vinaigrette. Simple seasonal ingredients that are a match made in heaven. Stay tuned I will be sharing various ways to use one of my favorite summer herbs, the Mighty Mint later this week.

Salad Ingredients

Prep time: 10 minutes

Cook time: 10 minutes

SERVES: 4

2 Battiri eggplants if you are lucky enough to get them. I used Chinese eggplants (medium sized, about 1 lb or use Sicilian purple eggplants if they are in season both varieties are sweet and almost seedless

4 tablespoons Oil with a high smoke point for frying (grape seed, avocado, and peanut oil work well) you can also use canola

2 garlic cloves finely minced

2 tablespoons fresh Mint finely chopped

2 tablespoons fresh parsley finely chopped

1 tsp olive oil

Juice of one lemon

1 jalapeno finely diced (optional)

Directions

• Cut eggplants into ¼-inch thick slices on a diagonal or length wise however you prefer to serve it

• Heat vegetable oil in a large non-stick pan. Place eggplant in a single layer and pan fry.

• Careful, it may splatter a bit, especially during the first minute or so of cooking.

• Let the slices fry for 2-3 minutes on each side until golden brown.

• Transfer to a plate lined with paper towel to drain excess oil. Repeat with remaining eggplant.** you can also roast the eggplants in the oven or place them in the air fryer

• Mix garlic, lemon juice , olive oil, jalapeno, mint and parsley in a small bowl. Drizzle sauce mixture all over eggplants.

• Serve at room temperature with charred bread and briny olives

Summer gatherings at my Grandparents home

My tetas eggplant salad

Fire Roasted Corn with Sumac Garlic Aioli

In Chicago sweet corn is one of the vegetables that truly captures the summer season.

Summer corn is one of those things I don’t buy off season and when it isn’t locally grown simply because once the corn is harvested the natural sugars will turn into starch. I know It’s a long wait from September to the following July to get fresh corn, but it’s so worth the wait. Nothing like sinking your teeth into the plump kernels bursting with sweet, summer flavor. The kind that splashes everywhere along with the every bite. Lucky for us, the Midwest is known for the best corn ever in the summertime. Followed by the best and most crazy corn mazes in the fall. I was so happy to finally spot the fresh corn at the farmers market although its a bit delayed this year.

Corn is sweet, crunchy and comes already in a perfect package (husks) to throw on the grill. This simple recipe of fire roasted corn, slathered with a sumac lemon aioli is just a perfect bite for a summer dinner outside on the patio.

How to select the best corn for grilling:

Select young, tender corn. Just make sure you look for bright green husks and light yellow stalks. look for ears with moist, fresh-looking husks. Don’t worry about browning silks, which are the farmer’s cue that the corn is ready to pick.

Cook and enjoy corn soo after its harvested. The sugars in corn convert to starch shortly after being picked so it should be eaten soon after harvest.

Fire roasted corn with sumac garlic aioli

How to grill the corn:

4 or more fresh ears corn, in their husks

Directions:

This method works well in an indoor or outdoor grill. The trick is you are looking for direct heat. The direct heat along with the husk it will ensure that the corn will steam to perfection and you will get some charred and delicious smoky bits.

• Preheat the grill to medium-high heat

• Trim the silk from the top of each ear to prevent it from burning.

• Peel away the first layer of husks

• Place the corn on the grill, cover, and grill for 5 minutes, turning the corn every few minutes until cooked through this process will take 10-15 minutes.

While the corn is cooking prepare the aioli

Simple lemon garlic and sumac aioli :

1/4 cup mayonnaise

2 tbls thick yogurt (love adding the yogurt it lightens up the mixture)

Juice of half a lemon (Add more for taste)

1 garlic clove finely minced

1/2 tsp smoked paprika

1 Tsp sumac

Add all ingredients to a bowl and mix well. Refrigerate until ready to use

• Remove the corn from the grill and let it cool for few minutes to handle, this will also ensure that the husks will slip off the corn so easy.

• The husks may char a bit, but the kernels of corn shouldn’t. To know the corn is done the kernels will turn a golden yellow color

• Pull back the husks they should slip right off

• If you want more charred smoky bits. After you Peel the corn, throw it back on the grill for a minute.

• Slather with the garlic and sumac aioli and enjoy.

Sahtain,

Mai @almondandfig

Kiftah Corn Dogs with a Pomegranate Molasses & Sumac Ketchup

Loud music, neon signs, Crazy rides the ones that make you so dizzy but we love it, long lines and stay up so late kind of summer nights. Everyone has their own favorite part of the Fair, but there’s one thing we can all probably agree on: the food. Lots of fun food, food on a stick, fried food, sugary treats, and caramel popcorn that stick to your teeth so good.

I told my kids if I had a booth at the fun fair I will sell these kiftah corn dogs.

Savory spice scented kiftah balls coated with a sweet honey and corn batter and deep fried till crispy perfection. Dipped in pomegranate molasses and sumac ketchup for a pucker your lips goodness.

So many changes this summer but we are making the days count and creating little memories that will be forever remembered.

Check out my website and story for this light hearted recipe, I promise you there are no lines there.

Happy weekend

Serves: 10

PREP TIME: 30 minutes

TOTAL TIME: 1 hour

INGREDIENTS

1 pound kiftah recipe

1 cup all-purpose flour

3/4 cup cornmeal

3 tbsp. Honey

1 tsp. baking powder

1/2 tsp baking soda

1 tsp. kosher salt

freshly ground black pepper

1/2 tsp. Aleppo pepper

1 cup buttermilk

2 large eggs

Vegetable oil for frying

Dipping ketchup

1/4 cup ketchup

2 tbls pomegranate molasses

1/2 - 1tsp Sumac (adjust to your taste)

Tools:

Cup

Wooden or bamboo skewers

Heavy pot for frying

Directions:

• Preheat the oven to 375 degrees

• Prepare the kiftah and shape into football shape about 1/4 cup each ball.

• Since the Corn batter cooks pretty quickly we are going to partial cook your kiftah. To ensure it’s cooked through once dipped in the cornmeal batter and fried. Bake for 30 minutes.

• Once kiftah is cooled enough to handle skewer with the wooden skewers.

• In a large bowl, whisk together the dry ingredients; flour, cornmeal, baking powder, baking soda, salt, black pepper, and Aleppo.

• In another bowl, whisk the eggs, add milk, and honey.

• Add the wet ingredients into the dry ingredients and mix until just combined.

• Pour batter into a tall glass and let sit while oil heats.

• In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip the skewered kiftah into the batter and coat evenly. Fry the kiftah corn dogs , 4 to 5 at a time don’t over crowd the pot, until golden, about 5 minutes, turning to other side. Use tongs to remove from oil and place on a paper towel–lined plate.

• Fry remaining kiftah dogs, letting oil come back to temperature between batches.

• Serve with pomegranate molasses ketchup.