Ingredients: 1 large butternut squash 2 tbsp olive oil 1 tbsp green, unsalted pumpkin seeds 1 tbsp sunflower seeds 1 tbsp black sesame seeds 1 tsp nigella seeds 10g sliced almonds basil leaves, to serve sea salt, freshly ground black pepper. Ingredients. ( Log Out /  Try to get them a uniform size for cooking. Enter Ottolenghi, an aubergine, and an oven…. While the aubergine cooks, prepare the pomegranate. Spoon some of the yogurt sauce over them, top with the onions and garnish with pomegranate seeds and toasted spices. If Ottolenghi’s books have anything to say about it, cauliflower could be the next kale. Then scatter over a few basil leaves. Roasted/stuffed eggplants. Aubergine cooked with pasta. In a bowl, whisk together the aubergine, yogurt, two tablespoons of olive oil, Dry roast the pine nuts in a small pan until nicely brown. Travel tips-Restaurant reviews-Recipes (Formerly The Single Gourmet & Traveller blog). Bookmark this one-pot wonder for those lazy, cozy … I can definitely see this with grilled lamb kabobs! I suspect the original version, with za’atar (which I haven’t tried but which Google says is amazing), would be delicious too. ( Log Out /  Cover the dressing in clingfilm and put the bowl in the fridge to chill. https://thehappyfoodie.co.uk/articles/roasted-aubergine-recipes Ingredients. Make sure none of the hard pith surrounding them goes into the sieve. Now offering pickup & no-contact delivery for breakfast, lunch, dinner, and more. This dish would be better as a starter than as a main, I feel; but I enjoyed it nonetheless, and was satisfied afterwards. One of my favourites there was an aubergine dish served with feta, yoghurt, pistachios, fried mint and Aleppo chilli. In recent years, I’ve experienced this vegetable in whole new ways, and grown to really enjoy it. By any other name would smell as sweet; The colours are beautiful (my photos here are too bright; the real life version was great). Roasted Eggplant with Tahini and Pomegranate. Pingback: Hello, to say goodbye | treehousekitchen, oh i don’t eat eggplant but when i saw this.. it looks so good. Drizzle the saffron yogurt on top, sprinkle with toasted pine nuts, torn basil leaves and pomegranate seeds to serve and enjoy! Prepare the aubergine: cut into wedges. Plus Another Eggplant Dish To Love: Roasted Eggplant with Tahini, Pomegranate, Parsley and Pecans by Hugh Acheson Roast for 20 to 35 minutes, until the slices take on a beautiful light brown color. As I said, it would make a light supper dish with some nice bread but I griddled some chicken to go with it. Time for 20 minutes to start; mine then needed an extra 5 minutes. Then chop the eggplant flesh roughly and transfer to a large mixing bowl. And: Vineyard Cake. Hold … Once a few have popped out, you can then carefully break the pomegranate up and loosen out the rest of the seeds. Unless it’s eggplant or Brussels sprouts or even carrots. Every dish we tried was delicious, exceeding my impressions of Ottolenghi's imaginative use of spices and unusual flavors. Basically, just make sure it's fairly dry before you proceed. A bonus? I love Ottolenghi’s way with an eggplant, or anything at all really…, I KNOW! 4 … Preheat the oven to 425°F. I have been getting into the eggplants again lately… yum yum yum yum yum. ( Log Out /  Not an eggplant fan but always happy to be converted & love Ottolenghi so would love to give this one a try :) It looks really lovely :). Ottolenghi suggests letting it drain for at least 30 minutes but there's no reason to time it so precisely. It’s fresh, … Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and sprinkle with salt and pepper. 3 cloves garlic, minced. a few basil leaves. Bring the same consideration to the preparation of your food as you devote to your appearance. So simple and yet such wonderful flavors. so i’ll try it, There are people who don’t eat EGGPLANT? Green Couscous. Allow to cool and serve at room temperate – not chilled. Haricots Verts and Freekeh with Minty Tahini Dressing. It was a mini mystery. More Yotam Ottolenghi Recipes to Try: Miso Butter Onions. Sprinkle over the pine nuts and pomegranate seeds. 1/2 cup olive oil. that which we call a rose I like that they make such great meals. Ottolenghi uses 3 aubergines in his recipe but at the last minute I decided to cook just one as there was only me to eat and since I’m out tomorrow I didn’t want lots of leftovers. Let your dinner be a poem, like your dress. In a large pan on a medium heat, fry the aubergine slices in generous amounts of olive oil, about 5 to 6 minutes on each side, or until golden brown – you will need to do this in batches, adding more oil as necessary, as aubergines absorb a lot. I’ll definitely make it again!! Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. Yotam Ottolenghi cooks Aubergine with Buttermilk Sauce from his new cookbook, Plenty http://www.rbooks.co.uk/product.aspx?id=0091933684 Now assemble it all together. Thanks for letting me know . Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses. Takeout & delivery from the best local restaurants delivered safely to your door. Hold … This recipe looks like the perfect thing to prep for make-ahead lunches. The flavours take some getting used to when you first taste it – but what you get in the end is the tender strength of the aubergine, a tzatziki-type garlic-scented yoghurt and buttermilk sauce, heady and smoky sweet herbs, crunchy sweet pomegranate, notes of citrus from the lemon, and salt and pepper to finish it. When I was a child growing up in Southeast Asia, we called aubergine “brinjal” and I remember tasting it in spicy, slow-cooking curries; braised with minced pork, tofu and chilli, etc. Thank you for sharing Kay!! - Yotam Ottolenghi. Change ), You are commenting using your Google account. 4 large eggplants. I looked through both Jerusalem and my older Ottolenghi the Cookbook (published 2008) and it’s in the latter I found the recipe I cooked tonight; not quite the same but similar enough and it sounded delicious. Second bonus: this is one of those recipes for which you can double/halve the ingredients exactly and have it turn out – great for dinner parties. Mairi – thanks :-) Let me know what you think if you do try it! grated zest of 1 lemon and 2 tbsp freshly squeezed lemon juice. Roasted Eggplant (Aubergine) With Tahini & Pomegranate is a beautiful gourmet dish which marries jewel-like pomegranate seeds with the black skin of the eggplants. 2 large cloves of garlic, minced. aubergines are in the oven, cut the pomegranate in two horizontally. Seeds from 1 pomegranate. However, I do have quite a bit of leftover dressing now, but it will keep in the fridge for 3 days or so and I can use it on something else. The photography is stunning, he does his own food styling, the covers are arresting. Please log in using one of these methods to post your comment: You are commenting using your WordPress.com account. Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds (adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi) serves 4 as an appetizer. Hold one half over a bowl, and knock the skin with the back of a wooden spoon, letting the seeds fall into the bowl. For some reason, the dish made me think of Christmas and Morocco, and I started humming Christmas carols midway through dinner (flatmates out this evening, thank goodness ;-). Preheat the oven to 220C/200C fan/gas mark 7. Season with salt and pepper and put into a preheated oven at 220C/Fan 200/Gas 7 for between 20-35 minutes. I didn’t like or hate it, but it certainly always held my attention if it was anywhere on the table. ~ Charles Pierre Monselet, French journalist, Ottolenghi’s aubergine with buttermilk sauce and pomegranate, Yotam Ottolenghi, as published on The Guardian, Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License. I considered having it just as it is as a light supper but in the end griddled a chicken breast I had to go with it, marinating it first in a little olive oil and lemon juice with some dried oregano. However, I so much loved my visit to the Ottolenghi restaurant in Islington last Saturday that I vowed as I ate the delicious food that I would try to recreate some of it at home. Make the Saffron Yoghurt first: put the saffron in the hot water and leave for 5 minutes. I love this recipe, am a huge eggplant fan. Thanks Greg, and yes – I have now ordered the Ottolenghi Cookbook online, can’t wait to get it! Hold one half over a bowl, the cut side facing your palm, and with the back of a wooden spoon gently knock A lifelong lover of good food and travel; writer and book editor. How to 1. sea salt and black pepper. And the taste – so bland and so distinctive all at once. juice of half a lemon. Two large, long eggplants. You’re lucky if you love it, there is this entire galaxy of yummy dishes involving this pretty purple vegetable that you’d miss out on if you didn’t! This roasted eggplant recipe is full of surprising textures and amazing flavors. 3. What’s in a name? Once all are out, sift through the seeds to remove any white skin bits. Change ), You are commenting using your Twitter account. Ottolenghi suggests serving it as a starter and, as his restaurant is all about sharing plates, it could be part of a selection of dishes to share. Ingredients. While the eggplants are in the oven, cut the pomegranate into two horizontally. Set aside. This vegetable has been present in my world for a very long time. Sounds revolting, you say. Lay the aubergine on a plate, drizzle over a generous amount of the yoghurt dressing. I’m sure it will still be delicious and the dressing is great with chicken. Not much prep/washing up for this one! It will depend a bit on the size of your wedges. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, ... Puy lentil and aubergine stew (SIMPLE, pg 159) Pappardelle with rose harissa, black olives and capers (SIMPLE, pg 188) ... pomegranate molasses and parsley salsa Now I regret that I used up all of frozen pomegranate seeds the other day… but I will try this without them anyway along with grilled chicken! salt. Add tahini, lemon juice, water, pomegranate molasses, garlic, parsley, and some salt and pepper. We eat a lot of Middle Eastern food, often barbecuing kofte for instance, and the aubergine dish would be a great accompaniment along with salad and maybe some couscous, tabbouleh or freekeh. Lightly crush in a mortar and pestle or a spice grinder. It was perfect with the chicken – although lamb steak would be good too – and the yoghurt dressing was great with the chicken as well. And I’ve mostly called it “aubergine” or “eggplant”, along with everyone else here in New Zealand. Check seasoning. Eggplant with buttermilk sauce. Thank you. 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