Day: June 26, 2012

Well, it doesn't get much easier than this………

I was looking at the cover of Yotam Ottolenghi's fantastic cookbook, Plenty. And that eggplant dish on the cover looked really good. I'd had some success with other recipes in the book, so I thought I'd use his method for roasting the eggplant in the oven. I set the oven at 400. I had four medium small eggplant and cut them down the center. I then scored them, making sure not to cut all the way through the skin of the eggplant. I then placed the eggplant cut side up on parchment paper, brushed the slices with about a half cup of extra virgin olive oil, seasoned them with sea salt, pepper, and about a half teaspoon of dried oregano.

Roasted at 400 for about 40 minutes gave me this.

These were allowed to cool down completely and were then put away for the next day.

The recipe in the book uses lemon thyme in addition to the salt and pepper and tops with pomegranate and a buttermilk-yogurt sauce. I went with mixing a half cup of yogurt with two cloves of garlic confit. I topped with diced tomato and a good quality extra virgin olive oil. A slice of lemon provided the possibility of a bit more of an acid punch.

Doesn't get much easier than this……..