Alla Carta asks designer Eyal Burstein for a favorite recipe

Eyal’s Red Lentils

By Alla Carta Magazine

Alla Carta contributes food-related posts to Pamono. This week, we met with designer Eyal Burstein in his studio in Berlin.

Eyal’s work, based on extensive research into contemporary society, represents a perfect junction between design and art. When asked to share his favorite recipe, he responded that his relationship with food is tightly linked to his work. This doesn't mean he gets inspiration from it. Quite the contrary. He finds that he goes “through periods of eating healthy, cooking lentils with vegetables, with a fridge stocked with fresh fruit; but then, there are periods in which I am ordering Domino's pizza and eating ready made noodles. These usually correspond to deadlines and stress periods in my work. This pretty much sums up my controversial relationship between design and food.”

Eyal Burstein

Red Lentils

Red Lentils with Roasted Veggies and Tahini Filled Aubergines

Lentils:

Cook the lentils for 10-15mins. Halfway through cooking, add some salt, chillies and a teaspoon of agave syrup. I prefer the lentils a bit hard, so keep on eye on them or they'll get mushy.

Finely grate 3-4 carrots and mix them into the lentils.

Grated carrot

Cauliflower and Broccoli

Roasted Veggies:

Lay cauliflower and broccoli florets on a tray and place them in the oven. I like to spray some oil on top to get them a bit crispy.

Aubergines

Aubergines:

Aubergines (eggplant) take a long time to cook, so you'll need to start cooking them before you start the lentils. Cut the aubergines in a half and bake them as long as it takes for their insides to become completely soft.

Mix some tahini paste with a bit of water, lemon, and parsley. When the aubergines are ready, spread the tahini mix on top.

Serve with the roasted veggies and lentils, and enjoy!

Enjoy

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Interview by Fabiana Fierotti

Photography by Katharina Poblotzki

Produced by
- Alla Carta Magazine
  
  Alla Carta approaches food as an incentive to take a bite of diverse cultural phenomena. We are intrigued by the meal's convivial capacity, and have found food to be an essential element for sharing thoughts, opinions and creative ideas.