Plenty: Vibrant Recipes from London's Ottolenghi
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Recipe Reviews
Zosia from Toronto, ON
There’s a reason that the photograph of this dish appears on the book cover – it’s pretty amazing in appearance, flavour and ease of preparation.
The dish consists of roasted eggplant halves topped with a buttermilk-yogurt sauce flavoured with garlic, and garnished with pomegranate arils. Make sure you season the eggplants well before roasting - mine were quite sweet - but feel free to use less oil…I used about 1 tbsp for the entire dish, omitting the drizzle at the end and it seemed to work.
The tangy sauce and the little bursts of sweetness from the pomegranate are the perfect complement to the meatiness of the eggplant. This vegetable is not a family favourite but this preparation went over well.
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