Paul Farag has gained a wealth of experience in his 17-year career, having worked in Michelin starred kitchens across Europe and Australia. As Executive Chef of AALIA, Paul has created a truly unique menu showcasing the diversity of the region and breaking the mould on what Middle Eastern cuisine is. Diving into the rich Arabic culture and history, has inspired Paul’s ethos in a way that shows an elegant representation of a culture centuries past. One that takes you on a journey through a selection of standout dishes.
Try Paul Farag’s version of Eggplant mes ‘a’ aha (Egyptian Spiced Eggplant), taken from the AALIA Menu:
Ingredients
- 1 whole eggplant peeled and diced
- 150g tomato purée
- 100g sundried tomato
- 10g allspice
- 5g black pepper
- 300g olive oil
Method
Eggplant
1. Salt the eggplant and leave for approximately for 1 hour
2. Then wash the eggplant and dry it with a towel
3. Fry the eggplant in a pan for 3-5 minutes on each side until golden
Sauce
4. To make the sauce, cook down the tomato puree and sun-dried tomatoes for 1 hour on low heat
5. Season the sauce with allspice, black pepper, and salt
To finish:
6. Marinate everything together and leave in the fridge for a few days
7. Serve with some bread on the side and use as a dip or enjoy the dish on its own. This dish can be enjoyed cold or at room temperature.
ABOUT AALIA:
AALIA introduces a new perspective on Middle Eastern cuisine unlike any other restaurant in the world.
The interior organically emerges from Harry Seidler’s original iconic MLC architecture. Sculptural architectural features, tactile materials and furnishings are used in perfect synergy to create intimate and relaxing spaces.
The culinary team led by Executive Chef Paul Farag have spent years exploring dishes and techniques from lesser-known regions and coastlines of the Middle East and North Africa. They discovered forgotten ingredients from millennia ago and uncovered recipes from within the pages of 10th century Arabic cookbooks.
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