This dish would be better as a starter than as a main, I feel; but I enjoyed it nonetheless, and was satisfied afterwards. Hold … I can definitely see this with grilled lamb kabobs! Ottolenghi’s books have a way of making all vegetables beautiful and mouth-watering. a handful of pomegranate seeds. ~ William Shakespeare, Romeo and Juliet. ( Log Out /  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. By any other name would smell as sweet; It was a mini mystery. 3 cloves garlic, minced. Layer the roasted aubergine slices on a serving dish. freshly ground black pepper. Set aside. Add the saffron and whisk well together until you have a smooth dressing. 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. Fleur Mitchell, Senior Producer Talks & Ideas: I remember ten years … ( Log Out /  Now assemble it all together. I tried the recipe for lunch today, which turned out to be really tasty even without pomegranate seeds! Roasted Eggplant (Aubergine) With Tahini & Pomegranate is a beautiful gourmet dish which marries jewel-like pomegranate seeds with the black skin of the eggplants. While the aubergine cooks, prepare the pomegranate. Use just half. 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 :). It was perfect with the chicken – although lamb steak would be good too – and the yoghurt dressing was great with the chicken as well. It’s fresh, … 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. Ottolenghi suggests letting it drain for at least 30 minutes but there's no reason to time it so precisely. Beautiful. Hold one half over a bowl, the cut side facing your palm, and with the back of a wooden spoon gently knock Now offering pickup & no-contact delivery for breakfast, lunch, dinner, and more. 3 ½ tablespoons extra-virgin olive oil. 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 ;-). Yotam Ottolenghi cooks Aubergine with Buttermilk Sauce from his new cookbook, Plenty http://www.rbooks.co.uk/product.aspx?id=0091933684 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. Pingback: Hello, to say goodbye | treehousekitchen, oh i don’t eat eggplant but when i saw this.. it looks so good. Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. juice of half a lemon. Once a few have popped out, you can then carefully break the pomegranate up and loosen out the rest of the seeds. Bookmark this one-pot wonder for those lazy, cozy … The aubergine would make a wonderful addition to a selection of mezze. In god’s name, why!? This is what ranch dressing would taste like … Green Couscous. Seeds from 1 pomegranate. 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. Our dinner began with wine, lavash bread, and an eggplant spread, and then with bread and a very fruity olive oil. Bring the same consideration to the preparation of your food as you devote to your appearance. Then chop the eggplant flesh roughly and transfer to a large mixing bowl. What’s in a name? 2 tablespoons roasted pine nuts. I didn’t like or hate it, but it certainly always held my attention if it was anywhere on the table. I love Ottolenghi’s way with an eggplant, or anything at all really…, I KNOW! 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! Two large, long eggplants. Thank you. Aubergine cooked with pasta. olive oil for brushing on the aubergine. One of my favourites there was an aubergine dish served with feta, yoghurt, pistachios, fried mint and Aleppo chilli. Lay the aubergine on a plate, drizzle over a generous amount of the yoghurt dressing. Enjoy! sea salt and black pepper. Prepare the aubergine: cut into wedges. And: Vineyard Cake. The colours are beautiful (my photos here are too bright; the real life version was great). In recent years, I’ve experienced this vegetable in whole new ways, and grown to really enjoy it. Once all are out, sift through the seeds to remove any white skin bits. Change ), You are commenting using your Facebook account. Ingredients. Time for 20 minutes to start; mine then needed an extra 5 minutes. 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! 1/2 cup olive oil. Every dish we tried was delicious, exceeding my impressions of Ottolenghi's imaginative use of spices and unusual flavors. And: Lamb Meatballs with Warm Yogurt and Swiss Chard. So simple and yet such wonderful flavors. I’ll definitely make it again!! 1 cup tahini. The photography is stunning, he does his own food styling, the covers are arresting. Drizzle the saffron yogurt on top, sprinkle with toasted pine nuts, torn basil leaves and pomegranate seeds to serve and enjoy! That’s great to hear. And I’ve mostly called it “aubergine” or “eggplant”, along with everyone else here in New Zealand. ( Log Out /  Sounds revolting, you say. Get Zamaan Cafe for delivery or pickup. This recipe looks like the perfect thing to prep for make-ahead lunches. 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). Impressions of ottolenghi 's imaginative use of spices and unusual flavors all beautiful! A generous amount of the yoghurt dressing revolting, you can then carefully the! Yoghurt, pistachios, fried mint and Aleppo chilli what ranch dressing taste! You devote to your appearance, and an eggplant spread, and grown to enjoy! Producer Talks & Ideas: I remember ten years … ( Log out / Now assemble it all.. 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