I’m continuing to experiment with new dishes from the Jerusalem cookbook that Rachael got for her birthday earlier this year. This past week, I made a roast eggplant dish that ended up being extremely tasty. I was a little wary because it called for green chiles and I’ve never imagined doing an eggplant dish with onions, but the flavors really do come together nicely on this one.
The finished product looks really nice, right?
Prep on this dish wasn’t as bad as I anticipated. Once I got the eggplants prepped and put in the oven, the 45 minute bake time offered plenty of leeway to do prep on the lemon sauce and to cook the onions. The only changes I made were omitting the sumac (I couldn’t find any at the local grocery store, and I’m generally not inclined to special order spices for dishes that I don’t know I’ll make again) and using canned instead of fresh chiles. Rachael and I were very pleased with the results, all things considered.
If you’d like to try out the recipe, it can be found online here.