Food > Vegetables

Eggplant and Yogurt Spread with Saffron

11 monthes ago   |   By David Lebovitz

When Anissa Helou told me she was writing a book on the foods of the Islamic world, I was surprised, and a little curious. I didn't know much about the food, but I am always drawn to the flavors, and ingredients used: Lots of vegetables, olive oil, pulses, grains, olives, spices, handmade cheeses and flatbreads, fresh fish, and grilled meats. In short, the kind of food I could live on, and sometimes, I do.
A few years ago, Anissa invited us to dinner in her loft when she was living in London, and started with a spectacular, but simple, puree of eggplant and labneb with orange saffron juice...
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