A Taste of Tel Aviv From The Norman
April 5, 2021 by Hidden Doorways
A design aficionado’s dream set on Tel Aviv’s stylish Nachmani Street, The Norman has been reimagining their boutique hotel and dining experience for their guests during its closure. Celebrating its grand reopening on April 5th, the Norman’s team cannot wait to welcome you back to their urban hideaway in Israel!
Bring a taste of The Norman back to your kitchen with their General Manager Yaron Liberman’s sensational Israeli eggplant and quinoa salad recipes.
*Roasted Eggplant with Yogurt & Fresh Mint*
What You’ll Need:
- 1 eggplant
- 1 cup of good quality yogurt 5%- 10% fat
- 3 sprigs of fresh mint leaves, chopped
- 1 lemon
- 2-3 tbsp olive oil
- Salt & pepper
The Method:
Step 1
Burn the eggplant on an open burner, otherwise you can put the eggplant in the oven under the grill. Make sure to poke the eggplant with a knife if putting it in the oven so the steam can escape (it can explode otherwise).
After the eggplant is charred from all sides, remove it from the heat and allow it to cool. Cooling it off in a sieve to remove some of the liquid.
Once the eggplant has cooled, you can easily peel the charred skin, leaving only the soft eggplant flesh, still attached to its head.
Step 2
Mix the yogurt and the olive oil in a deep bowl, adding salt and pepper to taste.
Add your lemon juice, starting with 2 tbsp at a time, stir it through and taste as you go. If your yogurt is already on the sour side you will need to monitor how much to add. You can also be more flexible with the olive oil depending on how you like your dressing.
Step 3
Now you can plate up your dish.
Start by adding 2 generous tablespoons of the dressing on a flat dish, followed by gently placing the eggplant. Season with a little salt and pepper, a drizzle of olive oil and with a spoon, pour the dressing over the eggplant.
Lastly, chop the mint leaves and sprinkle over the dish.
Bon Appetit!
*Roasted Eggplant with Tahini & Tomato Seeds*
What You’ll Need:
- 1 eggplant
- ½ cup of tahini
- ¼ cup of cold water
- 2-3 large and ripe tomatoes
- The juice from half a lemon
- Olive oil
- Salt & pepper
The Method:
Step 1
Follow the instructions from the first recipe to prepare your eggplant.
Step 2
Mix the tahini with 1/4 cup of cold water and 1 tablespoon of lemon juice, until smooth and shiny. Season with salt to taste.
Step 3
Place the cooked eggplant on a plate and pour the tahini over the top of it. Slice the tomatoes in half and squeeze them over the tahini just as you’d usually squeeze a lemon so the seeds season the tahini.
Sprinkle some salt pepper, a little olive oil and enjoy!
*Quinoa Salad with Fresh Herbs, Sliced Radish & Pomegranate Seeds*
What You’ll Need:
- 1 cup of quinoa
- 1 cup of fresh, mixed herbs (mint, cilantro, parsley & green onion)
- 1 cup of pomegranate seeds
- 3 medium sized radishes (or 6 smaller sized ones)
- Olive oil
- 1 lemon
- Salt & pepper
The Method:
Step 1
Cook the quinoa in water seasoned with salt (according to the directions on the packet) or until it gets to the point where the quinoa is soft but still has a nice bite to it. Let it cool in the fridge.
Step 2
While the quinoa is cooling, chop the herbs, throw in as many herbs as you like (I have suggested some above). I think the more the better!
Step 3
Slice the radishes as thin as you can (take care of your fingers).
Step 4
In a large mixing bowl, mix together the quinoa, the herbs, lemon juice and olive oil, adding salt and pepper to taste. Serve the salad, in a pile, to the center of on a big plate , sprinkle the pomegranate seeds on top and some more fresh herbs if you have over. Finish with some more olive oil.
B’tayavon!
Contact:
The Norman
23-25 Nachmani St.
Tel Aviv, 6579441, Israel
Telephone: +972 3 543 5555
Email: reservations@thenorman.com
Website: www.thenorman.com
