Herring Aleppo

Method

Rinse the pickled herring in cold water and cut into pieces.
Finely chop garlic and dill, and grate ginger.
Separate the egg yolk from the egg white, and mix the yolk with Dijon mustard.
Gradually add sunflower oil while vigorous whisking until you have mayonnaise. Adjust with a little water if the mayonnaise becomes too thick.
Add garlic, dill, ginger, and spices, and mix well.
Season with salt and lemon juice.
Stir in the herring pieces.

Cook bulgur according to the package instructions and let it cool.
Finely chop spring onions, parsley, and mint, dice cherry tomatoes, and squeeze lemon juice.
Combine the cooked bulgur, spring onions, parsley, mint, cherry tomatoes, lemon juice, and olive oil.
Season with salt and pepper to taste.

Process sesame seeds with an immersion blender or food processor until smooth.
Add olive oil and salt toward the end, and continue blending until you get a silky smooth cream. This may take some time.

Preheat the oven to 225°C.
Roast the eggplant in the oven until soft, about 45 minutes, then let it cool slightly.
Run the eggplant under cold running water and peel off the skin.
Finely chop bell peppers and parsley, and remove the seeds from the pomegranate.
Puree the cooled eggplant with an immersion blender or hand blender, together with tahini, garlic, lemon juice, olive oil, salt, and pepper.
Stir in yogurt, bell peppers, parsley, and pomegranate seeds.
Serve the salted herring salad with Baba Ganoush and Tabbouleh.

Tip:Serve with Lebanese flatbread, available from Middle Eastern grocery stores.