I love antipasti - salami, asiago, prosciutto crudo, pickled peppers, artichoke hearts in olive oil, bacche di cappero. These were my default hors d'oeuvres for large parties, for many years. In New York, this is a good strategy. The makings were readily available and very popular with the crowd.
However when we moved here, I found myself less interested in meat and more excited by the amazing produce in the shuk. For the first few years I relied on a crudité platter in lieu of the antipasti. Raw vegetables and hummus and olives always go down well. But after a while that didn't seem exciting enough and so I began to experiment.
These two recipes are easy to make and are a nice salty addition to the mix.
Pictured - Popper 1
BT's Eggplant Poppers
Poppers 1
Ingredients:
24 baby eggplant - stems attached
Brine - 2 tablespoons kosher salt and 2 cups (450 ml) filtered water
1 chili
2 clove garlic
2 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon anise seed
sprinkle kosher salt
1 lemon - juice and rind
Directions:
Soak eggplant in brine for 2 hours to remove bitterness
Remove eggplant and dry well
Add eggplant, whole chili and whole garlic cloves to baking dish
Mix olive oil, cumin and anise seed and pour over vegetables
Sprinkle with salt
Roast at 400 F. (200 C.) for 25 minutes
Remove from oven
Place eggplant on serving dish and immediately add grated zest
Drizzle lemon juice on top
Poppers 2
Ingredients:
24 baby eggplant - stems attached
Brine - 2 tablespoons kosher salt and 2 cups (450 ml) filtered water
1/4 teaspoon cumin
1/4 teaspoon dry thyme
1/8 teaspoon cayenne
1/8 teaspoon cloves
1/4 teaspoon kosher salt
grated mace
1/2 cup breadcrumbs or panko
1/2 cup (115 ml) olive oil
1/2 cup (115 ml) vegetable oil
1 egg + 1 tablespoon water
1 lemon
Directions:
Soak eggplant in brine for 2 hours to remove bitterness
Remove eggplant and dry well
Mix herbs, salt and breadcrumbs in shallow dish
Whisk egg with water
Add olive oil and vegetable oil to cast iron pan
Turn flame on high
Dip each eggplant in egg wash and then in breadcrumb mix
Bring oil to heat (test by dropping sprinkle of water in oil - if it spurts it is hot enough)
Drop eggplant into oil
Fry on one side 2 minutes
Turn over gently and fry on other side another 2 minutes
Remove eggplant to paper towel to drain excess oil
Cut lemon in half
Juice one half and drizzle on eggplant
Cut remaining half in wedges and serve on the side.
Enjoy! !בתיאבון
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