Eg­g­plant two ways: Learn­ing to ap­pre­ci­ate a sta­ple’s ver­sa­til­ity

The Week (US) - - 25 -

“Few things bring me more pleasure in the kitchen than tak­ing a set of fa­mil­iar in­gre­di­ents and see­ing them in a new light,” said Yo­tam Ot­tolenghi in Ot­tolenghi Sim­ple (Ten Speed Press). Eg­g­plant can be cooked in so many ways, as you can see in the recipes be­low. In the first, egg­plants are roasted whole in the oven. In the al­ter­na­tive—made with largely the same in­gre­di­ents—the eg­g­plant is black­ened in a pan, then sim­mered. Ei­ther dish can be served as a starter, a side, or over the grain of your choice as a main. In a large bowl, com­bine lentils, eg­g­plant, toma­toes, olive oil, lemon juice, gar­lic, 2 tbsp oregano leaves, ¾ tsp salt, and a good grind of pep­per. Mix well, then spoon into a shal­low bowl. Top with yo­gurt, swirling it through slightly to leave ob­vi­ous streaks. Sprin­kle with re­main­ing oregano and driz­zle with a lit­tle olive oil. Serves two as a main or four as a starter or side.

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