On my previous post soliciting tips for London and Paris, several readers suggested a visit to an Ottolenghi restaurant (there are several I gather) with its abundance of vegetable laden dishes and just stunning buffets or spreads. They were reading our minds. Just a few weeks ago, I had cooked up a storm one evening in Manila and used several recipes from Ottolenghi’s cookbook “Jerusalem” — and this roasted eggplant with bulgur wheat was one of those dishes. It was delicious! And it went well with some of the other dishes we made that night. The recipe is also on-line, here, in case you would like to try it.
Essentially. you cut medium sized eggplants in half, slather them with a spice mixture and roast them until soft. Prepare some bulgur wheat with hot water and add some dried fruit and some lemon juice and herbs and pile that on top of the cooled eggplants. Add some thick greek yoghurt, slivered nuts and cilantro or coriander to garnish. Definitely makes me want to stop in at an Ottolenghi restaurant soon…
8 Responses
That looks delicious! What’s in the spice mixture?
ykmd, chermoula — cumin, coriander, paprika and chili… it’s in the linked recipe.
I have his “Plenty” cookbook and I super love it!
I may have to grab “Jerusalem” as well.
I almost cried when he closed the one on Kensington High Street. The one in Bayswater is the closest one for me when I’m in London (we stay in South Ken). Ottolengi is primarily a take-out place with very limited seating. You will cry with the meringues…just gorgeous!
You could also go to his restaurant Nopi….I rather enjoyed it.
Thanks! I didn’t notice the link earlier. Now I have to make preserved lemons using your instructions :)
NO PI…
I have all his books, expect the latest on Plenty More,which is waiting for me in London.
This looks FANTASTIC! Ottolenghi’s vegetable dishes are always superb!
My daughter recently went to Ottolenghi’s resto in Soho
and she highly recommends it. She enjoyed it immensely.