Sami Tamimi Helps Vegetables Shine

And this eggplant recipe from Boustany is on my instant-repeat list.

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When Sami Tamimi and I chatted a few weeks ago for the newest episode of The Dinner Plan podcast, the acclaimed Palestinian chef (who co-founded the Ottolenghi restaurants and delis in London) had just traveled back from Spain with the precious cargo of a few good Spanish tomatoes in his hand luggage.

He’d wrapped them up and put them in a Tupperware, carrying them gingerly to present as a gift to dinner party guests, the perfect fruit (far before its UK season) dressed with za’atar and sumac.

This devotion to produce shines throughout Sami’s wonderful new book, Boustany: A Celebration of Vegetables from My Palestine.

He spoons a zingy sauce of preserved lemons, capers, and parsley over summer artichokes, and stuffs sweet peppers with grains scented with mint, cumin, cinnamon, and allspice. He carefully rubs cauliflower florets with turmeric and smoked paprika, then serves it on a bed of creamy lemon yogurt. (If you’d prefer to skip dairy, you can use tahini sauce instead, like he does here.)

Every page of the book shares something fresh and savory and comforting, a reminder that your vegetables deserve thoughtful, layered seasoning—and the starring role at your table.

Focusing on eating vegetables and fruits isn’t new for Sami, who grew up loving many of the plant-based dishes that inspired this book’s recipes. “It’s not the modern term of, you know, being vegan,” he reflects on this week’s episode. Instead, it’s a taste of Palestinian people’s rich culinary heritage.

“I find vegetables to be a bit more interesting than a piece of meat,” he says. While it can feel like there are so many rules about preparing chicken or lamb or seafood, with “vegetables and grains and pulses,” he says, “there are a lot more ways and they’re a lot more versatile.”

Every element in these recipes feels crucial, every ingredient adding something special to the dish. My favorite so far is a stew of velvety roasted eggplant that’s stirred into a mix of tomato, red pepper, and chickpeas and drizzled with a fresh and tart cilantro-lemon sauce. You’ll find the whole recipe below, and you can use any (very delicious) leftovers as a base for shakshuka or a sauce for pasta.

Win a copy of Boustany

I cannot think of a better book for anyone who is craving more meals centered around summer produce. So I’m thrilled to give away a copy of Sami Tamimi’s latest to one Dinner Plan reader.

Here’s how to enter: Make sure you’re signed up as a paid subscriber to this newsletter by end of day Thursday, July 17, 2025. Paid subs help to keep the show and newsletter going, so if you’re enjoying it I’d really appreciate your support.

There’s nothing else you need to do to enter the giveaway. But clicking on the ❤️ at the bottom of the page and leaving a little comment can help bring this newsletter to the attention of new readers, which would be awesome.

Giveaway winner will be alerted by Substack DM and email—be sure to check your messages! If there’s no answer from either within 48 hours, we will move on to another winner. U.S. addresses only, 18+. Giveaway not sponsored or administered by Substack. Ends July 17, 2025.

Sami mentioned:

Two-Lentil Mejadra (reprinted on The Observer)
Palestinian Eggs and Chips (reprinted on The Guardian)
Fridge-Raid Fattoush (reprinted on The Telegraph)
Fattet Adas (Lentil Fatteh) (Sami’s Instagram)
Chilled Tabbouleh Soup (reprinted on The Observer)
Claudia Roden, especially The Food of Italy (AbeBooks here)
Diana Henry, especially A Bird in the Hand (AbeBooks here)

Maggie mentioned:

The Italian Summer Kitchen by Cathy Whims (Bookshop here)

Like most newsletters around here, this send contains affiliate links. I may earn a small commission on anything you purchase here or on this epic list of all the cookbooks recommended by The Dinner Plan guests so far.

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Photo: Issy Croker

Eggplant and Chickpeas With Green Lemon Sauce (Bitinjan ma’ Hummus)

Reprinted with permission from Boustany: A Celebration of Vegetables from my Palestine by Sami Tamimi, copyright © 2025. Published by Ten Speed Press, an imprint of Penguin Random House.

There are many kinds of eggplant and tomato dishes in the Middle East, each with its own distinct character, and this eggplant and chickpea stew is no exception. It’s a hearty dish that combines the meatiness of the eggplant, the nutty-creamy texture of the chickpeas and the umami of the tomato sauce, all complemented by the zesty green chile sauce.

You can serve this as it is, with simple rice, or as a base for a pasta bake or shakshuka. The dish tastes even better the next day, making it convenient to prepare in advance. Just keep the green chile sauce separate and reheat the stew before serving.

Serves 4–6

2 medium eggplants, cut into 1¼-inch / 3cm chunks (1 lb 5 oz / 600g)
6 tbsp / 90ml olive oil salt and black pepper
1 large onion, finely chopped (1⅔ cups / 240g)
2 celery stalks, cut into ½-inch / 1cm dice (5½ oz / 160g)
1 red pepper, cut into ½-inch / 1cm dice (6 oz / 180g) 8 garlic cloves, crushed to a paste
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 tsp Aleppo chile flakes (or regular chile flakes)
1 tsp paprika
½ tsp ground allspice
½ tsp ground turmeric
2 x 14-oz / 400g cans of diced tomatoes
2 x 14-oz / 400g cans of chickpeas, drained and rinsed
1¼ cups / 300ml water

To serve:
1 recipe green lemon sauce (see below)

1. Preheat the oven to 450°F.

2. Toss the eggplant chunks in 2 tablespoons of the oil, and season with a heaping ¼ teaspoon of salt and a good grind of black pepper. Roast for 22–24 minutes, until soft and golden brown.

3. While the eggplant is roasting, make the sauce. Heat the remaining olive oil in a large, lidded sauté pan. Add the onion and fry over medium heat for about 5 minutes, until softened.

4. Add the celery and red pepper and continue to cook for another 6 minutes. Add the garlic and spices and cook for another minute or so, until fragrant.

5. Add the tomatoes, chickpeas, cooked eggplant and the water and season with 1½ teaspoons of salt and a grind of black pepper. Bring everything to a boil, then turn down the heat, cover and cook for about 20 minutes, until the eggplant chunks have softened and the flavors have come together. (You can prepare the green lemon sauce during this time.)

6. Allow to cool slightly, then serve in bowls with the green lemon sauce.

Green Lemon Sauce (Tatbeelet Laymonn Khadra)

Use the sauce as a condiment, generously spooning it over fried eggs, hearty soups and rich stews. Each dollop brings forth an additional layer of complexity, enhancing the overall experience.

Note: Sauce keeps for up to 3 days in the fridge, but keep the fresh herbs separate if making ahead of time and add just before serving.

¼ cup / 10g fresh parsley, finely chopped
¼ cup / 10g fresh cilantro, finely chopped
1 green chile, finely chopped
5 tbsp / 75ml lemon juice
2 tbsp white wine vinegar
2 garlic cloves, crushed to a paste
heaping ¼ tsp salt

1. In a small bowl, combine the parsley, cilantro, chile, lemon juice, vinegar, garlic and a heaping ¼ teaspoon of salt and serve at once.