It’s not that they are that hard to cook (though they do take a bit of practice to get right). Preheat the oven to 425°F/220°C. The eggplant is previously roasted and the skin charred in the oven at high heat. It’s a side dish, but could even work as a meatless main. But “Roasted Eggplant with Anchovies and Oregano” may just sway them. They tend to be recipes that a multiple pages long and require several components to assemble. It really is a winner. The high-heat roasting leaves the eggplant deeply caramelized, bringing out its natural sweetness — and vanquishing any latent bitterness. Roasted eggplant with anchovies from Ottolenghi Simple: A Cookbook Courtesy of Yotam Ottolenghi. Transfer to 2 large parchment-lined baking sheets and then brush with 5 tablespoons of oil — you want it on both sides of the discs. https://www.sophie-linnet.com/ottolenghis-soba-noodles-eggplant-mango Perfect Two-fer idea because Lily definitely looks…, Joanna: You MUST get to Arsicault. Mix eggplant in a large bowl with 1/2 teaspoon salt. I am always surprised by how tipping the balance in a dish can so easily transform it from delectable to inedible. There’s no doubt that London’s Yotam Ottolenghi is prolific. Layer the eggplant into a colander, sprinkling each layer generously with salt, using about 2 teaspoons of salt in total. Place the eggplant halves, skin side down, in a roasting pan large … Follow the instructions, keep your eyes open, taste on occasion, and you’ll find yourself firmly placed on the road to success. Food Stylist: Iah Pinkney. When an eggplant dish is bad, it’s enough to put you off eggplant forever. It has more to do with how unmitigated these failures are. Andrew Scrivani for The New York Times. Ottolenghi’s Eggplant with Buttermilk Sauce. As delicious as they are, though, many of the recipes in those cookbooks require a real commitment. Preheat the oven to 425°F. The recipe is adapted from one in Mr. Yotam Ottolenghi’s cookbook Plenty (2011). And yes, get takeout at Lily while you’re there.…, I too have yet to go to Arsicault, and I’m a bakery nut! 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. 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. , Your email address will not be published. That DOES look simple compared to most of his recipes, LOL. The dressing is pungent with garlic, a minty-camphor-like note from the oregano, and a perky salinity that’s not necessarily fishy. If you pour the dressing on while the eggplant is still a tad warm, it will drink it up, flavoring it through and through. Preserved lemons are something really magical. Eggplant, lamb and onion are all cooked together first. 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.' Monday Night: Roasted Eggplant with Anchovies and Oregano. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Exclusive from OTTOLENGHI: THE COOKBOOK. Recipe by Yotam Ottolenghi from Simple. But when it’s good, it’s heaven. It’s fuss-free and addictive — a no-brainer recipe to make in more ways than one. In a small bowl, whisk together the anchovies, vinegar, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. https://susansalzman.com/puy-lentils-eggplant-tomatoes-ottolenghi-recipe A limp, gray, rubbery, undercooked chunk of eggplant could easily put you off for life. i love when eggplant becomes absolute goo! Fleur Mitchell, Senior Producer Talks & Ideas: I remember ten years … They add a lovely roasted caramelised flavour to the sauce which is finished off with torn fresh basil leaves and shaved parmesan. what a flavorful way to prepare it, and i would’ve expected nothing less from ottolenghi! This was delicious. Bake for 35 minutes, until dark golden brown and cooked through. They’re recipes you have to block out a good amount of time on a weekend to do. Arsicault has been on my to-visit list for a while now –…, Heck, I always say add enough cheese and anything tastes good. I know there are plenty of people who shy away from eggplant and from anchovies. 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