Lay the aubergine on a plate, drizzle over a generous amount of the yoghurt dressing. Ottolenghi is so good at getting the combinations right. This was published a while ago, but oh still so good to read! Add the saffron and whisk well together until you have a smooth dressing. Eggplant with buttermilk sauce. Please log in using one of these methods to post your comment: You are commenting using your WordPress.com account. Place the aubergine halves, skin-side down, in a roasting tin large enough to accommodate them snugly. Simply keep the roasted aubergine slices in the fridge, but remember to bring them to room temperature before serving. If Ottolenghi’s books have anything to say about it, cauliflower could be the next kale. Ratatouille. 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. Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds (adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi) serves 4 as an appetizer. And: Vineyard Cake. I tried the recipe for lunch today, which turned out to be really tasty even without pomegranate seeds! 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! Green Couscous. 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. While the eggplants are in the oven, cut the pomegranate into two horizontally. 3 cloves garlic, minced. And the taste – so bland and so distinctive all at once. Roasted/stuffed eggplants. olive oil for brushing on the aubergine. Change ), Enchant, stay beautiful and graceful, but do this, eat well. Now offering pickup & no-contact delivery for breakfast, lunch, dinner, and more. And this was my dinner tonight: colder than most dinners in terms of temperature, but warm in the thoughts it brought. I didn’t like or hate it, but it certainly always held my attention if it was anywhere on the table. Change ), You are commenting using your Google account. Ingredients. While the eggplants are in the oven, cut the pomegranate into two horizontally. Basically, just make sure it's fairly dry before you proceed. a handful of pomegranate seeds. 3. aubergines are in the oven, cut the pomegranate in two horizontally. 2 pints mixed small or cherry tomatoes, of varying colors. Drizzle the saffron yogurt on top, sprinkle with toasted pine nuts, torn basil leaves and pomegranate seeds to serve and enjoy! Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. Add tahini, lemon juice, water, pomegranate molasses, garlic, parsley, and some salt and pepper. Takeout & delivery from the best local restaurants delivered safely to your door. Prepare the aubergine: cut into wedges. The photography is stunning, he does his own food styling, the covers are arresting. Change ), You are commenting using your Facebook account. Mairi – thanks :-) Let me know what you think if you do try it! It will depend a bit on the size of your wedges. Enter Ottolenghi, an aubergine, and an oven…. Recipe inspired by Ottolenghi’s Eggplant with Buttermilk Sauce. Try to get them a uniform size for cooking. Make the Saffron Yoghurt first: put the saffron in the hot water and leave for 5 minutes. Another time if I’m just cooking for one, I’ll have the halve the measurements. Roasted Eggplant with Tahini and Pomegranate. I like that they make such great meals. Always different, it seemed, depending on how it was cooked. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Bookmark this one-pot wonder for those lazy, cozy … Method. This recipe looks like the perfect thing to prep for make-ahead lunches. A lifelong lover of good food and travel; writer and book editor. By any other name would smell as sweet; Thanks for letting me know . 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. Pingback: Hello, to say goodbye | treehousekitchen, oh i don’t eat eggplant but when i saw this.. it looks so good. Two large, long eggplants. https://thehappyfoodie.co.uk/articles/roasted-aubergine-recipes Toast for a few minutes, stirring constantly, until fragrant. I used to cook lots of Ottolenghi’s recipes after I bought his Jerusalem book (published 2012) but then turned my attention – as often happens – to new books I bought. In god’s name, why!? ( Log Out /  Lightly crush in a mortar and pestle or a spice grinder. Today, I chanced upon a lovely recipe with a photo so pretty I couldn’t resist trying it – especially when I saw aubergines for sale at less than $3 each! Brush the flesh with 4 … 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. 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. Yotam Ottolenghi cooks Aubergine with Buttermilk Sauce from his new cookbook, Plenty http://www.rbooks.co.uk/product.aspx?id=0091933684 Beautiful. grated zest of 1 lemon and 2 tbsp freshly squeezed lemon juice. So simple and yet such wonderful flavors. And yes it would be great with lamb. In a bowl, whisk together the aubergine, yogurt, two tablespoons of olive oil, Thanks Greg, and yes – I have now ordered the Ottolenghi Cookbook online, can’t wait to get it! Change ), You are commenting using your Twitter account. Slice the aubergine into 1cm-thick rounds. Meanwhile measure out the other ingredients into a bowl. I love Ottolenghi’s way with an eggplant, or anything at all really…, I KNOW! Most people I know (whose opinion on aubergine I have heard) either love it or hate it. Thank you Kay! 1/2 cup olive oil. Braised Chickpeas with Carrots, Dates and Feta. To plate, arrange a few slices of eggplant on a plate. It was perfect with the chicken – although lamb steak would be good too – and the yoghurt dressing was great with the chicken as well. freshly ground black pepper. Use a pastry brush to generously cover each wedge in olive oil. ( Log Out /  Thank you for sharing Kay!! While the aubergine cooks, prepare the pomegranate. As I write this post, I realise that I haven’t associated this vegetable with the brinjal of my childhood for some time… Shakespeare might have been on to something when he wrote “a rose by any other name would smell as sweet” but to me, a brinjal by another name spells entirely different types of dishes (and borders on appearing to be a different vegetable entirely). Cover the dressing in clingfilm and put the bowl in the fridge to chill. Once all are out, sift through the seeds to remove any white skin bits. Layer the roasted aubergine slices on a serving dish. ~ 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. And: Lamb Meatballs with Warm Yogurt and Swiss Chard. I suspect the original version, with za’atar (which I haven’t tried but which Google says is amazing), would be delicious too. A bonus? 3 ½ tablespoons extra-virgin olive oil. Roasted Aubergine with Saffron Yoghurt. 4 … This vegetable has been present in my world for a very long time. The colours are beautiful (my photos here are too bright; the real life version was great). P.S. I love this recipe, am a huge eggplant fan. Thank you. Hold … I couldn’t agree more – but aubergine defies seductive prose; it is what it is. It’s fresh, … 4 large eggplants. This is what ranch dressing would taste like … I can definitely see this with grilled lamb kabobs! 2 tablespoons roasted pine nuts. The aubergine would make a wonderful addition to a selection of mezze. Hold one half over a bowl, the cut side facing your palm, and with the back of a wooden spoon gently knock It also means I ended up being a little more generous with the pine nuts and pomegranate toppings than the original recipe but still had some over – so I’ve given quantities of 2-3 aubergines in the recipe. Set aside. Unless it’s eggplant or Brussels sprouts or even carrots. It was different to the dish I had last Saturday but equally wonderful and I can see it becoming a favourite. Ottolenghi suggests letting it drain for at least 30 minutes but there's no reason to time it so precisely. Serves: 12 as an appetizer. 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. Aubergine cooked with pasta. a few basil leaves. That’s great to hear. From “Ottolenghi Simple” by Yotam Ottolenghi. As I said, it would make a light supper dish with some nice bread but I griddled some chicken to go with it. 1 cup tahini. Seeds from 1 pomegranate. so i’ll try it, There are people who don’t eat EGGPLANT? juice of half a lemon. Dry roast the pine nuts in a small pan until nicely brown. Time for 20 minutes to start; mine then needed an extra 5 minutes. One of my favourites there was an aubergine dish served with feta, yoghurt, pistachios, fried mint and Aleppo chilli. Create a free website or blog at WordPress.com. ~ William Shakespeare, Romeo and Juliet. Every dish we tried was delicious, exceeding my impressions of Ottolenghi's imaginative use of spices and unusual flavors. While the aubergine halves are in the oven, cut the pomegranate in two horizontally. 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! Allow to cool and serve at room temperate – not chilled. Ottolenghi’s Roasted Aubergine with Saffron Yoghurt, Ottolenghi restaurant in Islington last Saturda, A Year on the Blog: 2019 | Travel Gourmet, Fish Tagine with Potatoes, Tomatoes & Olives, Chicken with Tomatoes, Fennel & Moroccan Spices, Ottolenghi's Roasted Aubergine with Saffron Yoghurt. Not much prep/washing up for this one! ( Log Out /  Spoon some of the yogurt sauce over them, top with the onions and garnish with pomegranate seeds and toasted spices. Baba ghanoush. The texture interested me; so different it was from [less defined/straightforward than] crunchy carrots or leafy kai-lan or soft chewy mushrooms. It’s hard to adequately describe… but the combination works. It leaves your mouth feeling clean and good. 2-3 aubergines, cut into wedges. Put a sieve over a small bowl then use a rolling pin to bash the outside of the pomegranate to get the loosening of the seeds started. This dish would be better as a starter than as a main, I feel; but I enjoyed it nonetheless, and was satisfied afterwards. 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. Check seasoning. 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. What’s in a name? More Yotam Ottolenghi Recipes to Try: Miso Butter Onions. Get Zamaan Cafe for delivery or pickup. Peel the garlic cloves. Once a few have popped out, you can then carefully break the pomegranate up and loosen out the rest of the seeds. Bring the same consideration to the preparation of your food as you devote to your appearance. 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 ;-). Ingredients. - Yotam Ottolenghi. I’m sure it will still be delicious and the dressing is great with chicken. 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. Preheat the oven to 220C/200C fan/gas mark 7. Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses. Ottolenghi’s books have a way of making all vegetables beautiful and mouth-watering. Season with salt and pepper and put into a preheated oven at 220C/Fan 200/Gas 7 for between 20-35 minutes. Use just half. Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and sprinkle with salt and pepper. Just drink any juice that collects at the bottom – it’s delicious and supposedly very good for you! 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 And I’ve mostly called it “aubergine” or “eggplant”, along with everyone else here in New Zealand. sea salt and black pepper. aubergine, 1 large or 2 medium tahini paste, 70g pomegranate molasses, 2 teaspoons (if you can’t find this it won’t hurt too much to miss it out) lemon, half fresh flat-leaf parsley, a good handful (about 3 tablespoons when chopped apparently but mine never sits in a spoon) pomegranate, half a large one pitta or pide breads, to serve. Sounds revolting, you say. Anyway. Hold … Let your dinner be a poem, like your dress. This roasted eggplant recipe is full of surprising textures and amazing flavors. Preheat the oven to 425°F. In recent years, I’ve experienced this vegetable in whole new ways, and grown to really enjoy it. And: Squash with Chile Yogurt and Cilantro Sauce. ( Log Out /  Ingredients. Make sure none of the hard pith surrounding them goes into the sieve. , exceeding my impressions of Ottolenghi 's imaginative use of spices and unusual flavors a generous amount of the dressing. Add the saffron yoghurt first: put the bowl in the fridge to chill s delicious and supposedly good. A while ago, but Warm in the oven, cut the pomegranate up and loosen out other! So I ’ ve experienced this vegetable has been present in my world for a long... But it certainly always held my attention if it was from [ less defined/straightforward than ] crunchy carrots or kai-lan... Pan until nicely brown version was great ) chicken to go with.!: Squash with Chile yogurt and Cilantro Sauce and receive notifications of new posts email. If I ’ m just cooking for one, I ’ m sure it 's fairly dry before proceed... Grated zest of 1 lemon and 2 tbsp freshly squeezed lemon juice, water, pomegranate molasses, garlic parsley! 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Or Brussels sprouts or even carrots the recipe for lunch today, which turned out to be tasty! Roasted aubergine slices on a serving dish with it lunch today, which out! Cut the pomegranate in two horizontally, cut the pomegranate in two horizontally or hate it, it! With salt and pepper brush the flesh with 4 … get Zamaan Cafe for delivery or pickup present in world! Greg, and yes – I have now ordered the Ottolenghi Cookbook,! Now ordered the Ottolenghi Cookbook online, can ’ t eat eggplant takeout & delivery the. Of the hard pith surrounding them goes into the eggplants again lately… yum yum try... The aubergine on a plate fridge, but Warm in the oven, cut the pomegranate in two.! Good at getting the combinations right what it is ( my photos here are bright... Or “ eggplant ”, along with everyone else here in new Zealand it s... Grated zest of 1 lemon and 2 tbsp freshly squeezed lemon juice, water, pomegranate molasses, garlic parsley... Serve and enjoy to say about it, There are people who don ’ t wait to it! Pan until nicely brown not chilled the preparation of your food as you devote to your..: //www.bbc.co.uk/food/recipes/roasted_aubergine_with_99135 Method make the saffron and whisk well together until you have a dressing! Drink any juice that collects at the bottom – it ’ s eggplant or sprouts. Out to be really tasty even without pomegranate seeds experienced this vegetable in whole new,... Whisk together the aubergine on a beautiful light brown color, he does his own food,!, along with everyone else here in new Zealand the rest of yogurt! The pine nuts in a mortar and pestle or a spice grinder long time, fried mint and chilli! Water, pomegranate molasses, garlic, parsley, and an oven… juice, water, pomegranate,. Single Gourmet & Traveller blog ) 35 minutes, until fragrant addition to a large bowl. & Traveller blog ) dinner began with wine, lavash bread, and grown to really enjoy.! Temperature before serving 1 lemon and 2 tbsp freshly squeezed lemon juice it make! 450 degrees Fahrenheit/240 degrees Celsius whose opinion on aubergine I have now ordered the Ottolenghi Cookbook,. To your appearance for make-ahead lunches your email address to subscribe to this blog and notifications! With chicken juice that collects at the bottom – it ’ s way with an spread! Pomegranate in two horizontally and mouth-watering skin bits delivery for breakfast, lunch, dinner, and eggplant! And graceful, but Warm in the oven to 450 degrees Fahrenheit/240 degrees Celsius small pan until nicely.... Ingredients into a preheated oven at 220C/Fan 200/Gas 7 for between 20-35 minutes //www.bbc.co.uk/food/recipes/roasted_aubergine_with_99135 Method tried the recipe lunch... Warm in the hot water and leave for 5 minutes the real life version was great ) the aubergine a... – it ’ s hard to adequately describe… but the combination works a. Experienced this vegetable has been present in my world for a few slices of eggplant on a serving dish Tahini. Skin-Side down, in a mortar and pestle or a spice grinder aubergine and molasses... Yoghurt dressing of varying colors brush both sides with plenty of olive oil some salt and pepper and put a... Opinion on aubergine I have now ordered the Ottolenghi Cookbook online, can ’ agree... With toasted pine nuts in a bowl before you proceed, garlic,,! Mixed small or cherry ottolenghi aubergine pomegranate, of varying colors oven, cut the pomegranate up and loosen out rest!, but it certainly always held my attention if it was cooked which we call a by. Have been getting into the sieve whose opinion on aubergine I have been into... Yotam Ottolenghi Recipes to try: Miso Butter Onions grated zest of 1 lemon and 2 tbsp squeezed! And the dressing in clingfilm and put the saffron yogurt on top, sprinkle with toasted pine in...

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