Tomato Salad:
4 tomatoes
1 garlic clove
1 handful coriander leaves
2 Tbs olive oil
1 tsp lemon juice
Sea salt
Eggplant:
Canola oil, for deep-frying
2 eggplants
Plain flour, for dusting
Sea salt
5 eggs
Sea salt
4–6 small, round pieces of focaccia bread
250g tahini
80g amba (tangy mango pickle condiment)
50g zhug
1 handful coriander leaves
For the tomato salad, dice the tomatoes, and peel and finely chop the garlic. Finely chop the coriander leaves as well. Mix the garlic and coriander together with the olive oil and lemon juice in a bowl and season with salt. Fold in the diced tomatoes and leave until you are ready to serve.
Heat an ample amount of canola oil in a deep saucepan. Peel the eggplant and cut lengthways into 5 mm thick slices. Dust with flour and fry in the hot oil until they take on a golden-brown colour. Remove with a mesh strainer, drain on paper towels and season
with salt.
Boil the eggs for 6 1/2 minutes, then peel, cut in half or into slices and season with salt. Drizzle the focaccia with tahini and amba.
Distribute the eggplant, eggs and tomato salad over the top, season with zhug and garnish with coriander leaves.
Credits: Images and recipes from Tel Aviv by Neni, Photography by Nuriel Molcho, Murdoch Books RRP $49.99. Out now.
