This does not necessarily conform to the Two Birds One Stone mantra, but I get asked for the recipe so often that I thought it would be easier to post it once.
I used to order this every time I went to Ottolenghi. Even for breakfast, if it was ready, although the garlic could be confronting so early in the day (I tend to use half the quantity of garlic suggested below).
Thankfully they published a cookbook so now that I no longer live nearby I can attempt to recreate some of the wonderful taste sensations they offered.
I’m reproducing this from ‘OTTOLENGHI the cookbook’ (Ottolenghi & Tamimi, London: Ebury Press, 2008, p. 29).
Should you fancy a copy of the cookbook the ISBN is: 9780091922344
Ingredients to serve 4
3 medium aubergines, cut into slices 2cm thick or into wedges
Olive oil for brushing
2 tbsp toasted pine nuts
A handful of pomegranate seeds
20 basil leaves
Coarse sea salt and black pepper
Saffron yoghurt
A small pinch of saffron threads
3 tbsp hot water
180g Greek yoghurt
1 garlic clove, crushed
2 ½ tbsp lemon juise
3 tbsp olive oil
1. For the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. Pour the infusion into a bowl containing the yoghurt, garlic lemon juice, olive oil and some salt. Whisk well to get a smooth, golden sauce. Taste and adjust the salt, if necessary, then chill. This sauce will keep in the fridge for up to three days.
2. Preheat oven to 220 degrees C/Gas Mark 7. Place the aubergine slices on a roasting tray, brush with plenty of olive oil on both sides and sprinkle with salt and pepper. Roast for 20 – 35 mins, until the slices take on a beautiful light brown colour. Let them cool down. The aubergines will keep in the fridge for three days; just let them come to room temperature before serving.
3. To serve, arrange the aubergine slices on a large plate, slightly overlapping. Drizzle the saffron yoghurt over them, sprinkle with the pine nuts and pomegranate seeds and lay the basil on top.
Serve as an accompaniment to meat or as part of a smorgasboard of salads.
Your friends will be wowed. It is a visual feast.
No comments:
Post a Comment