Tuesday, June 25, 2013

Shuk HaCarmel Cold Grilled Vegetable Salad with Goat's Fetta and Cruv Adom

Ingredients bought from Tel Aviv's Shuk HaCarmel (Carmel Market)

6 x Mini eggplants / aubergines - cut into halves
1 x Mini red capsicum 
1 x Large green chili - cut into strips (remove seeds if you want less heat)
- Goat's feta cheese
- Market bought olive/coriander/bell pepper/chili mix
- Cruv adom (red cabbage coleslaw salad)

1. Add olive oil to a grill plate and place on medium heat. 
2. Slice mini eggplants in half and place flesh side down on grill. Also add green chili strips
3. Grill vegetable for 6-8 minutes on either side. 
4. Remove vegetables from grill and place in fridge.
5. Place fork in mini capsicum and place over a gas stove flame for about 7-10mins. 
6. Remove capsicum from stove and slice in half. Then add to already grilled vegetables in fridge
7. Once vegetables have cooled, place on plate with other ingredients and served.

NB: The goats cheese I bought was interesting - it had a greek yogurt taste to it. If you're in Melbourne, use Blue Bay feta. 

Shuk HaCarmel (Carmel Market, Tel Aviv)

It is perhaps unfair that Shuk HaCarmel doesn't have the same level of 'street cred' as Machane Yehuda in Jerusalem. Walking down one of its main thoroughfares, I found several shops selling different kinds of 'mini vegetables'. From here, I went and sampled the various types of cheeses on offer. I was like a kid in a candy (or cheese) store. While people living in Israel take having kosher products almost everywhere, it is a novelty for someone like me, living in the diaspora to be able to enter stores that only sells kosher cheese!