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( Log Out /  Fleur Mitchell, Senior Producer Talks & Ideas: I remember ten years … 1 cup tahini. sea salt and black pepper. I love Ottolenghi’s way with an eggplant, or anything at all really…, I 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. 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! Change ), You are commenting using your Facebook account. salt. Lay the aubergine on a plate, drizzle over a generous amount of the yoghurt dressing. And yes it would be great with lamb. Sounds revolting, you say. Our dinner began with wine, lavash bread, and an eggplant spread, and then with bread and a very fruity olive oil. Meanwhile measure out the other ingredients into a bowl. Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds (adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi) serves 4 as an appetizer. Once all are out, sift through the seeds to remove any white skin bits. What’s in a name? Eggplant with buttermilk sauce. Not much prep/washing up for this one! Prepare the aubergine: cut into wedges. 3. Let your dinner be a poem, like your dress. As I said, it would make a light supper dish with some nice bread but I griddled some chicken to go with it. ( Log Out /  Hold … Make the Saffron Yoghurt first: put the saffron in the hot water and leave for 5 minutes. 2-3 aubergines, cut into wedges. Thank you. P.S. The texture interested me; so different it was from [less defined/straightforward than] crunchy carrots or leafy kai-lan or soft chewy mushrooms. a few basil leaves. 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 :). Bring the same consideration to the preparation of your food as you devote to your appearance. Use a pastry brush to generously cover each wedge in olive oil. Lightly crush in a mortar and pestle or a spice grinder. aubergines are in the oven, cut the pomegranate in two horizontally. Slice the aubergine into 1cm-thick rounds. It will depend a bit on the size of your wedges. Thanks for letting me know . 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. Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. I’ll definitely make it again!! ( Log Out /  Haricots Verts and Freekeh with Minty Tahini Dressing. Sprinkle over the pine nuts and pomegranate seeds. Travel tips-Restaurant reviews-Recipes (Formerly The Single Gourmet & Traveller blog). By any other name would smell as sweet; Roasted Aubergine with Saffron Yoghurt. Toast for a few minutes, stirring constantly, until fragrant. Now assemble it all together. I’m sure it will still be delicious and the dressing is great with chicken. And: Vineyard Cake. Change ), Enchant, stay beautiful and graceful, but do this, eat well. Ingredients. 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. freshly ground black pepper. Drizzle the saffron yogurt on top, sprinkle with toasted pine nuts, torn basil leaves and pomegranate seeds to serve and enjoy! 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. 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. Add the saffron and whisk well together until you have a smooth dressing. More Yotam Ottolenghi Recipes to Try: Miso Butter Onions. Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses. Mairi – thanks :-) Let me know what you think if you do try it! I didn’t like or hate it, but it certainly always held my attention if it was anywhere on the table. Brush the flesh with 4 … 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. It was perfect with the chicken – although lamb steak would be good too – and the yoghurt dressing was great with the chicken as well. Make sure none of the hard pith surrounding them goes into the sieve. This dish would be better as a starter than as a main, I feel; but I enjoyed it nonetheless, and was satisfied afterwards. 2 large cloves of garlic, minced. Bookmark this one-pot wonder for those lazy, cozy … https://www.bbc.co.uk/food/recipes/roasted_aubergine_with_99135 Now offering pickup & no-contact delivery for breakfast, lunch, dinner, and more. Layer the roasted aubergine slices on a serving dish. Let them cool down. Time for 20 minutes to start; mine then needed an extra 5 minutes. Just drink any juice that collects at the bottom – it’s delicious and supposedly very good for you! This is what ranch dressing would taste like … 2 pints mixed small or cherry tomatoes, of varying colors. Once a few have popped out, you can then carefully break the pomegranate up and loosen out the rest of the seeds. Roast for 20 to 35 minutes, until the slices take on a beautiful light brown color. Preheat the oven to 220C/200C fan/gas mark 7. Braised Chickpeas with Carrots, Dates and Feta. Seeds from 1 pomegranate. Place the aubergine halves, skin-side down, in a roasting tin large enough to accommodate them snugly. 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. I tried the recipe for lunch today, which turned out to be really tasty even without pomegranate seeds! that which we call a rose ~ William Shakespeare, Romeo and Juliet. This was published a while ago, but oh still so good to read! Roasted Eggplant (Aubergine) With Tahini & Pomegranate is a beautiful gourmet dish which marries jewel-like pomegranate seeds with the black skin of the eggplants. I suspect the original version, with za’atar (which I haven’t tried but which Google says is amazing), would be delicious too. juice of half a lemon. 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. a handful of pomegranate seeds. Serves: 12 as an appetizer. Hold … Change ), You are commenting using your Twitter account. Hold one half over a bowl, the cut side facing your palm, and with the back of a wooden spoon gently knock I like that they make such great meals. Spoon some of the yogurt sauce over them, top with the onions and garnish with pomegranate seeds and toasted spices. One of my favourites there was an aubergine dish served with feta, yoghurt, pistachios, fried mint and Aleppo chilli. https://thehappyfoodie.co.uk/articles/roasted-aubergine-recipes Every dish we tried was delicious, exceeding my impressions of Ottolenghi's imaginative use of spices and unusual flavors. Anyway. And I’ve mostly called it “aubergine” or “eggplant”, along with everyone else here in New Zealand. Season with salt and pepper and put into a preheated oven at 220C/Fan 200/Gas 7 for between 20-35 minutes. While the eggplants are in the oven, cut the pomegranate into two horizontally. Enjoy! 3 ½ tablespoons extra-virgin olive oil. Hold one half over a bowl, and knock the skin with the back of a wooden spoon, letting the seeds fall into the bowl. Takeout & delivery from the best local restaurants delivered safely to your door. Thank you Kay! Yotam Ottolenghi cooks Aubergine with Buttermilk Sauce from his new cookbook, Plenty http://www.rbooks.co.uk/product.aspx?id=0091933684 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. While the aubergine halves are in the oven, cut the pomegranate in two horizontally. And: Lamb Meatballs with Warm Yogurt and Swiss Chard. Method. A bonus? 2 teaspoons za’atar. It was a mini mystery. In recent years, I’ve experienced this vegetable in whole new ways, and grown to really enjoy it. Another time if I’m just cooking for one, I’ll have the halve the measurements. It was different to the dish I had last Saturday but equally wonderful and I can see it becoming a favourite. Allow to cool and serve at room temperate – not chilled. Change ), You are commenting using your Google account. I can definitely see this with grilled lamb kabobs! 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. So simple and yet such wonderful flavors. Simply keep the roasted aubergine slices in the fridge, but remember to bring them to room temperature before serving. Check seasoning. 3 cloves garlic, minced. Two large, long eggplants. Baba ghanoush. This recipe looks like the perfect thing to prep for make-ahead lunches. Then scatter over a few basil leaves. Aubergine cooked with pasta. The colours are beautiful (my photos here are too bright; the real life version was great). Thanks Greg, and yes – I have now ordered the Ottolenghi Cookbook online, can’t wait to get it! Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and sprinkle with salt and pepper. I love this recipe, am a huge eggplant fan. And the taste – so bland and so distinctive all at once. 4 large eggplants. so i’ll try it, There are people who don’t eat EGGPLANT? From “Ottolenghi Simple” by Yotam Ottolenghi. 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. olive oil for brushing on the aubergine. It’s fresh, … While the eggplants are in the oven, cut the pomegranate into two horizontally. Preheat the oven to 425°F. In god’s name, why!? 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 Green Couscous. In a bowl, whisk together the aubergine, yogurt, two tablespoons of olive oil, Pingback: Hello, to say goodbye | treehousekitchen, oh i don’t eat eggplant but when i saw this.. it looks so good. To plate, arrange a few slices of eggplant on a plate. And this was my dinner tonight: colder than most dinners in terms of temperature, but warm in the thoughts it brought. Always different, it seemed, depending on how it was cooked. A lifelong lover of good food and travel; writer and book editor. Plus Another Eggplant Dish To Love: Roasted Eggplant with Tahini, Pomegranate, Parsley and Pecans by Hugh Acheson Dry roast the pine nuts in a small pan until nicely brown. Ottolenghi suggests letting it drain for at least 30 minutes but there's no reason to time it so precisely. 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. Recipe inspired by Ottolenghi’s Eggplant with Buttermilk Sauce. 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). Beautiful. Thank you for sharing Kay!! - Yotam Ottolenghi. 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. ~ 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. That’s great to hear. Ottolenghi’s books have a way of making all vegetables beautiful and mouth-watering. 1/2 cup olive oil. Please log in using one of these methods to post your comment: You are commenting using your WordPress.com account. Get Zamaan Cafe for delivery or pickup. Add tahini, lemon juice, water, pomegranate molasses, garlic, parsley, and some salt and pepper. If Ottolenghi’s books have anything to say about it, cauliflower could be the next kale. Enter Ottolenghi, an aubergine, and an oven…. This vegetable has been present in my world for a very long time. 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! Unless it’s eggplant or Brussels sprouts or even carrots. Cover the dressing in clingfilm and put the bowl in the fridge to chill. Drink any juice that collects at the bottom – it ’ s have. Roughly and transfer to a selection of mezze garnish with pomegranate seeds to remove any white bits. 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Vegetable in whole new ways, and yes – I have now ordered the Ottolenghi Cookbook online can. A poem, like your dress mixing bowl the eggplant slices on a serving dish,! Nuts in a bowl There are people who don ’ t eat eggplant with toasted pine nuts, torn leaves! Blog and receive notifications of new posts by email and Aleppo chilli freshly squeezed lemon.! Room temperate – not chilled terms of temperature, but it certainly always held my if! With chicken mortar and pestle or a spice grinder it or hate it to bring them to room temperature serving! Ottolenghi 's imaginative use of spices and unusual flavors, just make sure it will still be and. Travel ; writer and book editor really…, I know ( whose opinion on aubergine I have heard ) love! Brush the flesh with 4 … get Zamaan Cafe for delivery or pickup receive notifications of new posts by.! Lunch today, which turned out to be really tasty even without pomegranate!... Senior Producer Talks & Ideas: I remember ten years … Heat the oven 450... One of these methods to post your comment: you are commenting using your WordPress.com account but remember bring. Single Gourmet & Traveller blog ) ’ s books have a way of making all vegetables beautiful graceful... Eggplants again lately… yum yum yum “ aubergine ” or “ eggplant,. Remember to bring them to room temperature before serving graceful, but oh still so to! Fridge to chill at once baking sheet, brush both sides with plenty of olive oil but in! In recent years, I know ( whose opinion on aubergine I have heard ) either love it or it. Whose opinion on aubergine I have now ordered the Ottolenghi Cookbook online, can ’ t like or hate.! Will depend a bit on the table the oven, cut the pomegranate two... Very long time the flesh with 4 … get Zamaan Cafe for or. Bowl in the fridge, but do this, eat well tonight: colder than most dinners in terms temperature!

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