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Recipe: A Ukrainian chef’s summer eggplant, tomatoes and feta is a gem

Recipe: A Ukrainian chef's summer eggplant, tomatoes and feta is a gem

Serves 6

Ukrainian-born London chef Olia Hercules, author of the new book “Home Food: 100 Recipes to Comfort & Connect,” mobilized her social media followers (now 147,000 on Instagram), along with her Russian-born friend Alissa Timoshkina. , with the hashtag #CookForUkraine, which has raised approximately $1.8 million for Unicef ​​and Choose Love Ukraine. Hercules’ brother, Sasha, who is at the front, is in charge of food logistics for his fellow soldiers. In the cookbook, she explains, her brother likes to make this aubergine salad using an unusual technique. He dries aubergine pieces in a non-stick frying pan until they become soft. If you peel strips of the eggplant skin, she explains, the pieces will soften faster. When they are done, they are charred in places. Olive oil and toasted sesame oil go through the salad, along with ripe tomatoes, onions soaked in lemon juice, fresh herbs (cilantro, dill, basil, or a combination), and crumbled feta. Hercules says her brother calls it “Armenian salad.” It’s a gem, with qualities of both French ratatouille and Sicilian caponata.

2 large eggplants (2 to 2 1/2 pounds total)
5 tablespoons of olive oil
2 garlic cloves, coarsely chopped
small red onion, thinly sliced
juice of 1 lemon
Salt and pepper to taste
4 large ripe tomatoes, cored
1 tablespoon toasted sesame oil
2 tablespoons herbs, such as coriander, dill, basil (or a combination)
6 our feta, crumbled

1. Trim the aubergines and remove the strips lengthwise, leaving the skin on to give them a striped appearance. Cut the meat into 1 to 1 1/2 inch cubes; no need to be exact.

2. In a large non-stick frying pan over high heat, without oil, dry half of the aubergine pieces, stirring often, for 10 to 15 minutes, or until softened and browned in places. Transfer to a large bowl. Cook the remaining eggplant in the same way.

3. Return all aubergines to the pan and add 2 tablespoons of olive oil with the garlic. Turn off the heat and stir for 1 to 2 minutes, or until the eggplant pieces are completely coated with oil. Return the eggplant to the large bowl; let cool.

4. Meanwhile, in another bowl, mix the onion and lemon juice with a pinch of salt.

5. Cut the tomatoes into cubes and collect the juices in a bowl. Add the diced tomatoes to the aubergine with the tomato juice, remaining 3 tablespoons olive oil, sesame oil, onion with the juices in the bowl, herbs and feta. Shake gently.

Sheryl Julian. Adapted from “Home Food”

Serves 6

Ukrainian-born London chef Olia Hercules, author of the new book “Home Food: 100 Recipes to Comfort & Connect,” mobilized her social media followers (now 147,000 on Instagram), along with her Russian-born friend Alissa Timoshkina. , with the hashtag #CookForUkraine, which has raised approximately $1.8 million for Unicef ​​and Choose Love Ukraine. Hercules’ brother, Sasha, who is at the front, is in charge of food logistics for his fellow soldiers. In the cookbook, she explains, her brother likes to make this aubergine salad using an unusual technique. He dries aubergine pieces in a non-stick frying pan until they become soft. If you peel strips of the eggplant skin, she explains, the pieces will soften faster. When they are done, they are charred in places. Olive oil and toasted sesame oil go through the salad, along with ripe tomatoes, onions soaked in lemon juice, fresh herbs (cilantro, dill, basil, or a combination), and crumbled feta. Hercules says her brother calls it “Armenian salad.” It’s a gem, with qualities of both French ratatouille and Sicilian caponata.

2 large eggplants (2 to 2 1/2 pounds total)
5 tablespoons of olive oil
2 garlic cloves, coarsely chopped
small red onion, thinly sliced
juice of 1 lemon
Salt and pepper to taste
4 large ripe tomatoes, cored
1 tablespoon toasted sesame oil
2 tablespoons herbs, such as coriander, dill, basil (or a combination)
6 our feta, crumbled

1. Trim the aubergines and remove the strips lengthwise, leaving the skin on to give them a striped appearance. Cut the meat into 1 to 1 1/2 inch cubes; no need to be exact.

2. In a large non-stick frying pan over high heat, without oil, dry half of the aubergine pieces, stirring often, for 10 to 15 minutes, or until softened and browned in places. Transfer to a large bowl. Cook the remaining eggplant in the same way.

3. Return all aubergines to the pan and add 2 tablespoons of olive oil with the garlic. Turn off the heat and stir for 1 to 2 minutes, or until the eggplant pieces are completely coated with oil. Return the eggplant to the large bowl; let cool.

4. Meanwhile, in another bowl, mix the onion and lemon juice with a pinch of salt.

5. Cut the tomatoes into cubes and collect the juices in a bowl. Add the diced tomatoes to the aubergine with the tomato juice, remaining 3 tablespoons olive oil, sesame oil, onion with the juices in the bowl, herbs and feta. Shake gently.Sheryl Julian. Adapted from “Home Food”