pairs4life wrote:A favorite from Plenty, this falls into the category of things I could eat daily. Lentils, tomatoes, and oil-packed feta, instead of Gorgonzola , p. 222.
Pie-love wrote:Today's Ottolenghi, Chermoula eggplant with bulghur and yogurt, from Jerusalem, pg 58:
The eggplants are brushed with a mixture of spices and a lot of oil, then roasted. I roasted mine for a bit too long, as the garlic bits on top were overdone-- but the eggplant underneath was perfect. The roasted eggplant is topped with a bulghur salad with almonds, green olives, golden raisins, and herbs, then Greek yogurt over the top. Would be good picnic food, but I definitely needed a sharp knife to cut the eggplant skin.
More good stuff from Jerusalem...
Jen
Chermoula eggplant with bulghur and yogurt, from Jerusalem, pg 58:
Cathy2 wrote:Chermoula eggplant with bulghur and yogurt, from Jerusalem, pg 58:
I made this dish, too, a while back. I thought the bulghur was a bit dry, though the yogurt on top compensated for this. Was your experience the same with the bulghur?
Pie-love wrote:Today's Ottolenghi, Chermoula eggplant with bulghur and yogurt, from Jerusalem, pg 58:
JoelF wrote:Pie-love wrote:Today's Ottolenghi, Chermoula eggplant with bulghur and yogurt, from Jerusalem, pg 58:
I could see doing this as canapes with baby eggplants sliced in half vertically. Sounds outstanding.
Cathy2 wrote: Once we really have warm temperatures, a lot of food from this book will be even more welcome...
Cathy2 wrote:HI,
For this dish, you cut the eggplant in half, then make deep scores without piercing the flesh. It is then roasted at 450 degrees for 45 minutes or so. I roasted these as I baked bread.
I think this recipe would work well on a grill, too.
Regards,
gastro gnome wrote: (althoguh I don't really know which fresh, hot, red chiles he's referring to).
Pie-love wrote:Soba noodles with eggplant and mango, from Plenty, p. 112-- superb! Light dressing with Vietnamese overtones (sweet, lime, garlic), and lots and lots of fresh herbs. We served it as a side dish to a simple roasted salmon. Yet another hit from these two cookbooks-- my exploration (or perhaps obsession) continues!
Jen
Claudia Roden & Yotam Ottolenghi talking about their books, Roden's The Food of Spain and Ottolengh's The Cookbook & Plenty. Their conversation was part of the Proms at St Jude's Literary Weekend., 24 June 2012.
pairs4life wrote:Pie-love wrote:Soba noodles with eggplant and mango, from Plenty, p. 112-- superb! Light dressing with Vietnamese overtones (sweet, lime, garlic), and lots and lots of fresh herbs. We served it as a side dish to a simple roasted salmon. Yet another hit from these two cookbooks-- my exploration (or perhaps obsession) continues!
Jen
I was thinking about trying this for a per-theatre dinner next week. How easy was it? How generous was the portion? How far in advance can I make it?
Pie-love wrote:I made the Chickpea and Chard Stew with Tamarind from Plenty for dinner tonight and it was not good. The fault may be mine though-- the CSA gave me only a little chard, so I used kale. Bleh-- the thin sauce was a bit sour from the tamarind, but otherwise lacked interesting flavor. The sour tamarind did not play well with the chickpeas either. Husband gave it a "C".
Jen
pairs4life wrote:Chard is really different from kale. One of us should try this again. Glad to finally hear where I can move slowly back from the edge.
pairs4life wrote:A favorite from Plenty, this falls into the category of things I could eat daily. Lentils, tomatoes, and oil-packed feta, instead of Gorgonzola , p. 222...