Photo by Nawal Nasrallah
(Makes 4 to 6 servings)
Videos by VICE
1 large eggplant (about 1 1/2 pounds)
Oil for brushing
1 cup yogurt
1 garlic clove, grated
Salt
For garnish: Chile pepper, chopped parsley, sliced tomato
1. Wash eggplant, cut off stem, and peel it into strips. Cut crosswise into two parts and then cut each lengthwise into slices.
2. Soak eggplant pieces in warm salted water for about half an hour. Put a heavy plate on the pieces to keep them submerged.
3. Drain eggplant pieces. Generously brush a cookie sheet with oil (such as corn oil or light olive oil). Arrange eggplant pieces in a single layer. Generously brush them with oil, and broil them until nicely browned, turning once to allow other side to brown, too. Broil for about ten minutes (traditionally eggplant is fried in oil).
4. Stir together yogurt, garlic, and salt.
5. On a big platter, arrange eggplant pieces (they may overlap). Spoon yogurt mixture over the eggplant. Sprinkle with chile and garnish with parsley and tomato. Serve with warm bread.
Note: If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers. Combine and garnish just before serving.
(Makes 4 serving plates)
Note: You need to cook both parts simultaneously.
The white part:
Rice, washed, soaked in water for 30 minutes, and drained
3 cups water
1/4 teaspoon salt
2 cups milk
Sugar
1 tablespoon rose water
1 teaspoon cardamom
1. Put rice, water, and salt in a medium heavy pot and bring to a boil. Reduce heat to medium and let simmer for 15 to 20 minutes or until liquid is absorbed. Stir two to three times while simmering.
2. Add milk and sugar and let it simmer gently, stirring occasionally until pudding is of medium consistency, for 15 to 20 minutes. Add rose water and cardamom.
The yellow part:
1/2 cup rice, washed, soaked in water for 30 minutes, and drained
6 cups water
1/4 teaspoon salt
1 teaspoon saffron, steeped in a little hot water
Cornstarch dissolved in 1/2 cup cold water
1 cup sugar
1 to 2 tablespoons rose water
For garnish: Ground cinnamon
1. Put rice, water, and salt in a medium heavy pot. Bring to a boil. Reduce heat to medium, and let it cook gently until rice is thoroughly done, 20 to 25 minutes.
2. Add the steeped saffron, dissolved cornstarch, and sugar, stir well, and resume cooking gently on medium heat. Stir occasionally until pudding is of medium consistency, about 15 minutes. Add rose water.
3. To assemble the dish: Fill a flattish plate half with the white rice pudding and half with the yellow saffron pudding. Decorate with ground cinnamon.
Date syrup (available at Middle Eastern stores)
1/3 cup tahini
Put the date syrup in a nice flattish bowl and drizzle the tahini on it. Fold them lightly with a spoon, just enough to create a marbled look.
Serve it as a sweet dip, with bread.
