Monday, April 4, 2016

Eggplant Recipe by Yotam Ottolenghi

I'm so moved today. I prepared an ethnic Middle Eastern dish by Yotam Ottolenghi - Chermoula aubergine with bulgar and yogurt. A lil on the spicy side but with the depth of the sweet eggplant and Greek yogurt turned out perfect. Will continue to try new recipes, probably using half the spices required. But today worked out just fine. A short summary. Fresh eggplant halved.  A paste is made of olive oil, fresh garlic, cumin, coriander, chili sauce, paprika, lemon rind and salt. The aubergine is scored and the paste spread over, baked at 200 C/380 F for 35 minutes, approximately. Bulgar prepared and then mixed with lemon juice, toasted flaked almonds, chopped chives, soaked raisins, and salt (you could also add olives). When done, dress the eggplant with the bulgar till overflowing, add Greek yogurt and sprinkle with chopped fresh coriander or fresh parsley.  Keeps its shape very well and the flavors are great even at room temperature. Cut in thirds and serve for a party. Recipe at International New York Times