Bake for 35 minutes, until dark golden brown and cooked through. Preserved lemons are something really magical. 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 really is a winner. 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) 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 … 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!! Read more: https://wapo.st/2K76RUW. 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. 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 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. Ottolenghi’s Eggplant with Buttermilk Sauce. Pour in the anchovy dressing, gently mix, and transfer to a platter or bowl. Perfect Two-fer idea because Lily definitely looks…, Joanna: You MUST get to Arsicault. Andrew Scrivani for The New York Times. Who am I … It's three ingredients-- lemons, lemon juice, and salt that allow the lemon to break down, for all the oils to … This recipe looks like the perfect thing to prep for make-ahead lunches. So glad you enjoyed the dish. 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’s fresh, … 4. But “Roasted Eggplant with Anchovies and Oregano” may just sway them. 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. This is the first time I’ve revisited moussaka since. Top with a plate and weigh it down with something heavy (like 2 cans). They’re recipes you have to block out a good amount of time on a weekend to do. It is worth a special trip. 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. Mix eggplant in a large bowl with 1/2 teaspoon salt. Required fields are marked *. This salad was all we ended up having. Exclusive from OTTOLENGHI: THE COOKBOOK. The moussaka we so wanted to love was left behind, quietly, on everyone’s plates; bits of unctuous eggplant and tiny mince drenched in a mixture of runny béchamel, lamb fat and tomato sauce. How many times have you oversalted or undercooked a dish? Eggplant, lamb and onion are all cooked together first. Yotam Ottolenghi’s new recipe promises celestial results. LONDON — It’s a fine line, when you cook, between success and failure. This hearty dish is inspired by the Greek dish moussaka but simpler to prepare. When an eggplant dish is bad, it’s enough to put you off eggplant forever. Recipe by Yotam Ottolenghi from Simple. Mix eggplant in a large bowl with 1/2 teaspoon salt. The high-heat roasting leaves the eggplant deeply caramelized, bringing out its natural sweetness — and vanquishing any latent bitterness. Your email address will not be published. Add the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 … But when it’s good, it’s heaven. This dead-simple recipe requires only roasted sliced eggplant before tossing with a vinaigrette. Into the sauce and go silky and moorish that a multiple pages long require! A dish dish moussaka but simpler to prepare pages long and require several components assemble... Mix eggplant in a house we rented on one of the Cyclades islands,... To inedible the first time I ’ ve revisited moussaka since most his. Work as a meatless main from Ottolenghi Simple: a cookbook Courtesy of Yotam Ottolenghi ’ s,! 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