In the Pom of Your Hand

All recipes courtesy of Kosher.com

IT’S TU B’SHEVAT. The trees are bare; the air is frigid. Just like it was last year. And the year before. And yet, we celebrate the New Year for trees with a focus on cooking with vividly colored, succulent fruit. Because even when it’s dreary outside, we know that there’s a lot going on under the frozen surface. Seeds are sprouting, trees are taking root, and nutrients are seeping their way through the trunks into their delicious offshoots. This week, we celebrate the humble pomegranate seed.

Tip: The brighter the fruit or vegetable, the more nutrients it will have. Sometimes they lose their brightness when they’re cooked, and with it their nutrients as well.

Charred Eggplant Carpaccio

Usually, a carpaccio is made using raw meat or fish, but in this dish the eggplant is the star! This finely chopped charred eggplant carpaccio is not just a beautiful dish but also full of Mediterranean flavors. Topped with a lemony green s’chug and Heaven and Earth Date Syrup to add a surprising touch of sweetness!

SERVES 6

• 3 small eggplants

Green Lemony S’chug

• handful of cilantro leaves
• handful of parsley leaves
• handful of mint leaves
• 2 cloves garlic
• 1 jalapeño pepper, cut into strips, seeds removed
• 1 tsp salt
• 4 Tbsp olive oil
• juice from ½ lemon
• 1 tsp Heaven and Earth Date Syrup

Garnish

• 1 Tbsp Heaven and Earth Date Syrup
• 4–5 fresh mint leaves
• ¼ cup pomegranate arils
• pinch flaky salt
• extra-virgin olive oil, for drizzling

Preheat the oven to high broil.

Put the eggplants on a baking sheet and score them with a knife. Roast the eggplants for about 30–35 minutes until the skin is darker and collapsing.