Walnuts, garlic, and coriander are the new holy trinity in the kitchen.
TIP: Walnuts are up there with pine nuts in being highly susceptible to rancidity once cracked. Beware of sealed packets with a long shelf life, particularly if the nuts look powdery. Either take the time to crack your own, or buy them from a bulk store where you can audaciously ask to taste them before you buy. Store any left-over nuts in an airtight container in the fridge.
TIP: You can circumvent the walnut shelling by subbing in crunchy peanut butter (or any nut butter) instead. To speed up the eggplant side, salt the slices, pat them dry and grill instead of baking – they’ll turn out slipperier, but they’ll cook more quickly. Drizzle with molasses instead of the pomegranate sauce. Double duty Any left-over nut paste can be loosened off with mayonnaise and tossed through your next salad as a creamy, aromatic dressing.
Excerpted from In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky. Text Copyright © 2022 Alice Zaslavsky.Design and Illustrations Copyright ©2022 by Murdoch Books. Photography Copyright ©2022 by Ben Dearnley. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.