Eggplant and Tomato Galette

Eggplant and Tomato Galette

She called it Smokey Eggplant and Feta Galette with Garlicky Roasted Red Pepper Salad; I shortened the title a bit and called it simply Eggplant and Tomato Galette.

Adeena Sussman an American-Israeli food stylist, food writer and cookbook author. Born is Palo Alto, CA, Sussman has written more than 12 cookbooks including books with celebrities like Crissy Tiggen and Ellie Krieger.

She was living in New York and rocking the culinary world. One fine day, she met Jay, her now husband, and decided to move to Tel Aviv to be with him. She would continue rocking from Israel.

Living in the shadows of Shuk HaCarmel, the city’s main food market, she decided it was time to fly solo, sharing her passion for Israeli cuisine, something that has always been a part of her life anyway.

This recipe for Eggplant and Tomato Galette is inspired by her new cookbook Sababa: Fresh, Sunny Flavors from My Israeli Kitchen.  She serves it with a Garlic Roasted Red Pepper Salad on the side, which I ended skipping because I used a green salad instead. This galette is amazing even plain! Ever since the book arrived in my hands, I’ve been savoring the pages of this gorgeously produced and beautifully written book.

With more than 120 recipes, Sussman delights us with her personal spin and shows us how to incorporate many staples of Israeli cuisine our own kitchens. It doesn’t matter much in what part of the world you live right now; this book unlock the secrets to this incredible cuisine!

This recipe is just one of the many that I already cooked from her book. I hope you’ll find it as delicious as I have.

Don’t worry, I’ll continue to post more recipes featured at Sababa in future posts, as cooking with Adeena Sussman really makes us feel like traveling to Israel, via the stove!

Thanks for your work Adeena!

Sending lots of love!

Eggplant and Tomato Galette

Eggplant and Tomato Galette

Adapted from Adeena Sussman’s Sababa: Fresh, Sunny Flavors from My Israeli Kitchen

Serves 6


For the Dough:

3 cups all-purpose flour, plus more for flouring your hands

½ teaspoon baking powder

1 cup vegetable oil

1 teaspoon kosher salt

½ teaspoon vinegar


For the Filling:

1 jumbo or 2 medium Italian eggplants (1½ pounds)

1 cup (4 oz) crumbled feta cheese

3 tablespoons chopped fresh dill

2 tablespoons extra virgin olive oil

1 small jalapeno, seeded and sliced

1 teaspoon kosher salt

¼ teaspoon fresh black pepper


For the Topping:

1 large egg, whisked with ½ teaspoon water and a pinch of salt

½ cup finely grated Parmesan cheese

1 small Roma tomato, sliced into thin rounds


Make the Filling:

Chop the charred eggplant until chunky and transfer to a large bowl. Gently fold in the feta, dill, olive oil, jalapeno, sand and pepper until incorporated.


Make the Dough:

In a medium bowl, whisk together the flour and baking powder. In a medium saucepan, bring the vegetable oil, 2/3 cup water and salt to a boil over high heat (the water will form a ½-inch bubbles that begin to pop through the oil; that’s what’s boiling looks like here. Remove the saucepan from the heat, add the vinegar, then add the flour mixture all at once and stir vigorously with a wooden spoon until the flour drinks up the liquid and a unified, velvety dough forms; let the dough cool for 10 minutes.

Pre-heat the oven to 400˚F.

Set a large piece of parchment paper on the counter. Using lightly floured hands, form the dough into a ball. Place in the center of the parchment paper and gently roll it into a 12-inch round about ¼ inch thick (the dough is soft, go easy on it). Transfer the dough topped parchment paper to a baking sheet.

To Assemble and Bake: dollop the filling into the center of the dough round and spread it out, leaving a 1-inch border around the edges. Fold the dough up and over the filling (if you’ve ever made a galette, it’s the same idea—very rustic!) so that the dough forms a 1-inch frame around the filling. Brush the edges of the dough with the egg mixture, then sprinkle the edges with cheese. Arrange the tomato slices and olives on top of the galette and bake until the tomatoes are wilted and the dough is golden and flaky, 35 to 40 minutes. Cut into wedges and serve warm or at room temperature.


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Yaniv Cohen is The Spice Detective

Yaniv Cohen is The Spice Detective

Israel! Israel! Israel! All of a sudden whenever anyone talks about Mediterranean cuisine, they inevitably go on about Israeli cuisine and how it’s now infamous at top restaurants, recipes, and cookbooks!

I know Israel is amazing: I spent time in a youth program as a student and visited the country as a tourist. But that was many years ago. I can’t wait to visit again. Right now, I’m traveling to Israel in my own American kitchen. Have you seen the amount of Israeli cookbooks that hit the market in recent years?

I guess Jerusalem, by Yotam Otolenghi started a huge trend, not only highlighting the creativity of its people and the beauty of its ingredients, but putting Israeli cuisine on the map for the first time. And the second, third, and fourth cookbook that followed the success of the first. For a cookbook author myself, falling in love with other cookbooks is a constant in my life.

Then I visited Zahav, in Philadelphia, by acclaimed chef Michael Solomonov, which quickly became another obsession. And it led to more Israeli cookbooks on the shelf. Then another incredible cookbook became my all-time favorite: Sababa, written by my dear friend Adeena Sussman’s tribute to Israeli cuisine.

Lately, I had the honor to meet yet another Israeli chef, whom I had the pleasure to work with on a recent trip to Los Angeles. Yaniv Cohen, also known as The Spice Detective , is based in Miami and operates Jaffa restaurant, a food joint located on the Roch Market Miami that serves Israeli influenced cuisine.

After working on an incredible cooking project, we shared a ride on the way to the airport, and he gave me a copy of his cookbook My Spiced Kitchen.

My Spiced Kitchen

Yaniv’s book takes us through a word of spices, deciphering each and every flavor, pairing ingredients and flavors and creating champion recipes. The more I turned the pages, the more I wanted to cook from his book.

With a dinner party scheduled for two days after landing, it wasn’t a hard decision to choose this Short Ribs recipe with Silan and Nigella Seeds.

In this blog post, I take you step by step through Yaniv’s delicious recipe.


Braised Short Ribs with Eggplant and Nigela Seeds


Short Ribs with Eggplant, Silan and Nigela Seeds

By Yaniv Cohen

Adapted from My Spiced Kitchen

Serves 4



2 lbs beef short ribs, cut into individual ribs, clean or extra fat

Kosher salt and freshly ground pepper

1 cup white flour

4 tablespoons extra virgin olive oil

1 large onion, diced

4 cloves garlic, slivered

¼ cup Silan (date syrup)

2 tablespoons nigella seeds

1 tablespoon Iraqui Baharar

2 cups chopped tomatoes (peeled and seeded)

1 eggplant cut into medium cubes

3 cups beef stock

2 tablespoons freshly chopped parsley



Center a rack in the middle of the oven and pre-heat it to 325˚F.

Season the meat on both sides with salt and pepper and dredge lightly in flour, shaking the excess. Heat the olive oil in a Dutch-oven pan or any other large pan over medium heat and cook the veal shanks until they are lightly brown and crispy on both sides, about 5 minutes per side. Remove from the pan and transfer to a bowl. Cover with foil to keep moist.

Add the garlic to the pan (add a bit more oil oif necessary; remove some oil if necessary) and cook until it just starts to get golden, about 1 minute. Add the onion and cook, stirring occasionally with a wooden spoon until it becomes translucent.

Add the tomatoes, silan and baharara and cook until they are hot, about 2 minutes.

Return the short ribs to the pan, and fit them all inside, nestling them one close to the other, preferably in one layer. Cover the pan with the lid and place the pot in the oven. Cook for 1 1/2 hours, checking the liquid level every half an hour, making sure there is plenty of liquid.

After about 1 ½ hours of cooking, Carefully remove the pan from the oven, add the eggplant cubes making sure they are nice distributed in the pan, cover the pan again, and return to the oven for another 1 hours, depending on the sixe of the short ribs. You want the meat to be falling off the bones and the sauce to display greay body and flavor.

When the short ribs are done, remove from the oven, and let the meat rest inside the pan, off the heat, but with the lid still on for a good 2 to 3 hours (just forget about it and go do something else.) You can make this up to 7 days ahead of time, keep in the fridge in a plastic container fitted with a tight lid and reheat the day of serving.

Garnish with nigella seeds and parsley.

Braised Short Ribs wth Eggplant & Nigela Seeds


I’m so happy that you visited! Thanks for reading and browsing my site!

If you like what you read, tell your friends about it.

I’d love to connect with you! Please do send comments and suggestions,

If you prepare any of the recipes on the site, snap a photo and send it to me!

For more inspirations, follow my food adventures on Instagram!

Contact me!

And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!