The first time I went there, I managed…, Oh my, everything in this roundup looks divine! Recipe by Yotam Ottolenghi from Simple. It is worth a special trip. As delicious as they are, though, many of the recipes in those cookbooks require a real commitment. Exclusive from OTTOLENGHI: THE COOKBOOK. Ottolenghi’s Eggplant with Buttermilk Sauce. Recipe: Eggplant, Lamb and Yogurt Casserole. Our eggplant was squishier than usual prepared this way but with the texture from the skin and all the flavors of the fish it was delicious!! Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and... To serve, arrange the eggplant slices on a large plate, slightly overlapping. A good moussaka has all the qualities that allow eggplant to shine: vegetables that are thoroughly cooked but keep some texture; a layer of browned lamb for meatiness and texture; a cover of creamy béchamel; and enough tomato acidity to offset the richness. Most of Ottolenghi's recipes are daunting and take time, even the ones in his simplest cookbook, Simple. Top with a plate and weigh it down with something heavy (like 2 cans). Hi Rosemary: You simply must make a trip to Arsicault then. Tip into a bowl, leaving the oil behind. They tend to be recipes that a multiple pages long and require several components to assemble. Layer the eggplant into a colander, sprinkling each layer generously with salt, using about 2 teaspoons of salt in total. My recipe, which is loosely inspired by that dish, is safer than the original, particularly if you harbor a bit of eggplant phobia. The picture-perfect scene was amplified by the warmth of the operation: a grandmother in the kitchen, a mother waiting on tables and selling vegetables, and a young son helping to fill up the shopping bags. It really is a winner. But “Roasted Eggplant with Anchovies and Oregano” may just sway them. The eggplant gets custardy soft. Eggplant with buttermilk sauce. i love when eggplant becomes absolute goo! This was so promising, we didn’t even bother getting anything else for dinner, apart from the obligatory Greek salad. Food Styling: Iah Pinkney. Who am I … https://www.nytimes.com/2019/04/22/dining/ottolenghi-eggplant-recipe.html It was while I was staying with my family in a house we rented on one of the Cyclades islands. Green Couscous. Balanced with other components, which add texture and cut through its natural richness, an eggplant can turn into the most thrilling vegetable around. Likewise, a slice that has spent too much time in a frying pan with oil that wasn’t hot enough, going dark and bitter and terribly fatty, wouldn’t turn anyone into a fan. It’s not that they are that hard to cook (though they do take a bit of practice to get right). I know there are plenty of people who shy away from eggplant and from anchovies. The dressing is pungent with garlic, a minty-camphor-like note from the oregano, and a perky salinity that’s not necessarily fishy. Slowly pour in the remaining 2 tablespoons of oil, whisking continuously, until combined. On the other hand, well-prepared eggplant — cooked through and nicely browned on the outside, full of flavor after absorbing just the right amount of oil or sauce — is heavenly. This hearty dish is inspired by the Greek dish moussaka but simpler to prepare. Remove from the oven and set aside to cool. That DOES look simple compared to most of his recipes, LOL. Set aside for 30 minutes. Spoon the marinated vegetables and mozarella over the eggplant and garnish with single leaves of fresh coriander: A Note: Eggplant Tricolore Ottolenghi is the First Course of the Lunch Menu: A Cold Winter’s Day Luncheon Reminiscent of Sunny Climes. Eggplants are particularly prone to such disasters. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Eggplant, lamb and onion are all cooked together first. It’s fuss-free and addictive — a no-brainer recipe to make in more ways than one. They add a lovely roasted caramelised flavour to the sauce which is finished off with torn fresh basil leaves and shaved parmesan. Bake for 35 minutes, until dark golden brown and cooked through. And yes, get takeout at Lily while you’re there.…, I too have yet to go to Arsicault, and I’m a bakery nut! Irene: Yes, I love the soft, custardy texture of the eggplant. Your email address will not be published. This is the first time I’ve revisited moussaka since. But this eggplant cheesecake (which sounds totally weird) deserves it. what a flavorful way to prepare it, and i would’ve expected nothing less from ottolenghi! High-heat roasting turns eggplant sweet and custardy. Fleur Mitchell, Senior Producer Talks & Ideas: I remember ten years … It also looks delicious! Puy lentil and aubergine stew (SIMPLE, pg 159) Pappardelle with rose harissa, black olives and capers (SIMPLE, pg 188) Slow-cooked chicken with a crisp corn crust (SIMPLE, pg 236) Or do as Ottolenghi suggests and top grilled sourdough slices with it. Roasted Eggplant with Anchovies and Oregano, 4 medium eggplants, sliced into 3/4-inch rounds (2 lb 2 oz), 6 anchovy fillets in oil, drained and finely chopped (about 1 tablespoon). LONDON — It’s a fine line, when you cook, between success and failure. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Ingredients 3 large eggplants 5 tbsp olive oil divided 1 cup greek yogurt 2 tsp curry powder divided 1/4 tsp turmeric, ground 1 lime zested and juiced 1 large onion sliced thin 1/4 cup sliced almonds 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 … The London chef-restaurateur and cookbook author says these pantry components can enhance even the simplest recipes. Follow the instructions, keep your eyes open, taste on occasion, and you’ll find yourself firmly placed on the road to success. Monday Night: Roasted Eggplant with Anchovies and Oregano. Cooking all the elements in one roasting pan, though not standard, will allow you to judge your progress as you go, addressing imbalances when you need to. The mixture is topped with a yogurt-based mixture, dotted with pine nuts. It's three ingredients-- lemons, lemon juice, and salt that allow the lemon to break down, for all the oils to … With dishes such as “Tomatoes with Sumac Shallots and Pine Nuts,” “Pappardelle with Rose Harissa, Black Olives, and Capers,” “Lamb Meatloaf with Tahini and Tomatoes,” and “Sweet and Salty Cheesecake with Cherries,” they tempt with inspired flavors and no-fuss techniques. Recipe from Plenty by Yotam Ottolenghi. The balance was all wrong, and no amount of good will, or culinary skill, could have saved it. This salad was all we ended up having. France's famous green lentils du Puy come together with roasted eggplant, tomatoes and yogurt in this fabulous vegetarian main course adapted from Yotam Ottolenghi's 'Ottolenghi Simple.' Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. That’s it. There’s no doubt that London’s Yotam Ottolenghi is prolific. I am always surprised by how tipping the balance in a dish can so easily transform it from delectable to inedible. Andrew Scrivani for The New York Times. This was delicious. I can think of countless examples, but the one that best illustrates this point is moussaka, the eggplant-and-meat dish from Greece, with variations across the Balkans and the Middle East. It makes for a great side to most anything. I can tell you this with confidence because I was unfortunate enough to experience this last summer, and it happened in Greece, of all places. It has more to do with how unmitigated these failures are. It’s a side dish, but could even work as a meatless main. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. So glad you enjoyed the dish. A bad one — well, it can have a lasting effect. The eggplant is previously roasted and the skin charred in the oven at high heat. The moussaka in question was bought in a little taverna by the side of the road, which also sold crates of fresh homegrown vegetables. https://susansalzman.com/puy-lentils-eggplant-tomatoes-ottolenghi-recipe The 130 recipes may be less ambitious in scope, but they definitely deliver in satisfaction. When an eggplant dish is bad, it’s enough to put you off eggplant forever. This recipe looks like the perfect thing to prep for make-ahead lunches. This really gives the … Preheat the oven to 375ºF. The recipe is adapted from one in Mr. Yotam Ottolenghi’s cookbook Plenty (2011). The chef, who has reinvented Middle Eastern fare, owns a slew of restaurants, including the fine-dining Nopi and Rovi. Bake for 35 minutes, until dark golden brown and cooked through. Save my name, email, and website in this browser for the next time I comment. Yotam Ottolenghi’s new recipe promises celestial results. Pour in the anchovy dressing, gently mix, and transfer to a platter or bowl. I know some pretty confident cooks who, after a couple of memorable failures, wouldn’t touch them with a pole. Well, the aubergine salad by Ottolenghi uses a bed of roasted eggplant salad. https://www.sophie-linnet.com/ottolenghis-soba-noodles-eggplant-mango They’re recipes you have to block out a good amount of time on a weekend to do. Food Stylist: Iah Pinkney. Roasted eggplant with anchovies from Ottolenghi Simple: A Cookbook Courtesy of Yotam Ottolenghi. 4. 2 large and long eggplants ⅓ cup olive oil 1½ tsp lemon thyme leaves, plus a few whole sprigs to garnish Maldon sea salt and plack pepper 1 pomegranate 1 tsp za'atar Some of them can be made in less than 30 minutes, and with 10 ingredients or fewer. Preheat the oven to 425°F/220°C. From “Ottolenghi Simple” by Yotam Ottolenghi, More Yotam Ottolenghi Recipes to Try: Miso Butter Onions, And: Squash with Chile Yogurt and Cilantro Sauce, And: Lamb Meatballs with Warm Yogurt and Swiss Chard, Plus Another Eggplant Dish To Love: Roasted Eggplant with Tahini, Pomegranate, Parsley and Pecans by Hugh Acheson. [00:02:27.81] For my roasted eggplant salad, I'm going to make a quick preserved lemon paste. When did you last lament wasting a fistful of pine nuts or a beautiful piece of fish, just because of a careless extra minute or two in the pan? Ingredients. During that time, I chose to make this recipe for Puy lentils with eggplant, tomatoes, and yogurt, from Simple. Although I do like quinoa, and this is…, Squash with Chile Yogurt and Cilantro Sauce, Lamb Meatballs with Warm Yogurt and Swiss Chard, Roasted Eggplant with Tahini, Pomegranate, Parsley and Pecans by Hugh Acheson, Where I’ve Been Getting Takeout of Late, Part 14, Quac ‘N Cheese with Tillamook Maker’s Reserve Aged White Cheddar. Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Perfect Two-fer idea because Lily definitely looks…, Joanna: You MUST get to Arsicault. The high-heat roasting leaves the eggplant deeply caramelized, bringing out its natural sweetness — and vanquishing any latent bitterness. https://thehappyfoodie.co.uk/articles/roasted-aubergine-recipes Almost every recipe is only one page long. Arsicault has been on my to-visit list for a while now –…, Heck, I always say add enough cheese and anything tastes good. 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