An Ottolenghi recipe which combines sweet mango, earthy eggplant and baked tofu in a summery vegetarian salad of tropical southeast Asian flavours. My twist: a sweet-salty-sour sesame dressing.
eggplant:
baked eggplant + learning on the fly
28 September 2011 4 Comments
Eggplant with a crisp egg coating, bathed in a simple tomato sauce and baked with lashings of mozzarella and ricotta. Serve on its own or with pasta for something more substantial. This is comfort food, friends!
caponata style beans
6 April 2011 Leave a Comment
Two recipes in one: a warm, chunky caponata-style salad of eggplant, zucchini, tomato, red onion, olives and fresh herbs; and a chilli bean dish with caponata-style vegies. Take one or both and you’ve got a peasant’s feast in no time at all. Serve the salad as a side or the beans as a main. Warming autumnal fare.
the creamiest roasted eggplant ever
23 October 2010 4 Comments
Ottolenghi-inspired roasted eggplant, seasoned with olive oil, sea-salt and pepper. Fluffy, creamy, almost cloud-like. Served with assorted roasted spring veg and herbed buttery couscous. Hands-off weeknight fare that’s light and super delish.
eggplant with polenta
3 October 2010 1 Comment
Silken fried eggplant in a simple tomato sauce, served over creamy polenta, with liberal dustings of peccorino. This is simple, comforting couch food, adapted from Yotam Ottolenghi’s sweetcorn polenta and aubergine sauce.
