My favorite gift received over the holidays is something I had been lusting after for months. Yes, no surprise, it was a cookbook. But not just any cookbook. Plenty, by Yotam Ottolenghi, is a collection of recipes that will make you rethink the way you cook vegetables. Besides being gorgeous to look at–it’s packed with beautiful photographs (and padded covers!)–this book is chock full of tantalizing and imaginative vegetarian dishes with a mostly Mediterranean twist. Ottolenghi, who owns several very popular to-go food shops in London, compiled this book from the recipes he wrote for his vegetarian column in the Guardian Weekend magazine. He himself is not a vegetarian, but the reverence he shows for vegetables and the many interesting and creative ways in which they can be prepared is unbelievably inspiring.
Roasted Eggplant with Pomegranate & Buttermilk Sauce
I have been salivating over this book from cover to cover and there are so many things I can’t wait to cook–as you’ll see in the weeks to come. But why not begin with the dish that first caught my eye–the one that draws in most people when they pick up this book–the one on the cover. A lesson in innovative simplicity, this dish is representative of so many other recipes in this collection: straight forward ingredients which are easily prepared, yet combined to great effect.
Eggplant is substantially meaty and can certainly stand in for any protein as the star of a meal. Of course, it also makes an elegant starter or side dish with roasted chicken or meat. Here, eggplants are split and roasted until they’re caramelized and tender, then topped with a cool and tangy sauce. All is drizzled with the piquant spice of za’atar and herbs and the refreshing burst of pomegranate seeds. This is such a wonderfully luscious flavor combination!
When buying eggplant, select ones that are firm, long and large. Preheat the oven to 400 degrees. Slice the eggplants in half lengthwise, from stem to core. Using the tip of a sharp utility knife, score the flesh of each half on the diagonal, several times in one direction and then several times in the other direction to form a diamond pattern. Be careful not to pierce the skin.
Place the eggplant halves, cut side up, on a baking sheet lined with parchment paper. Brush them liberally with olive oil, until the flesh has absorbed the oil. Sprinkle with chopped fresh thyme leaves and season with kosher salt and freshly ground black pepper.
Place the baking sheet in the oven and roast for 35 to 40 minutes, until the eggplant is tender and golden. Let cool completely.
Pomegranate seeds can be pretty tricky to remove, but this method works well. Cut the pomegranate in half horizontally. Hold one half, cut side down, in your hand over a bowl. Using the back of a wooden spoon, knock against the skin of the pomegranate to release the seeds.
Repeat until most of the seeds come out–if they are stubborn, cut the halves of the pomegranate in half again (quarters) and gently coax the remaining seeds out with your fingers. Sift through the seeds in the bowl to remove any membrane or white skin that may fallen in.
Make the Buttermilk Sauce: in a medium bowl, mix together the buttermilk and Greek yogurt. Press a garlic clove through a press and add to the bowl. Whisk in extra virgin olive oil and season to taste with kosher salt and freshly ground black pepper. Chill in the refrigerator until needed.
Za’atar seasoning is a Middle Eastern spice blend which includes oregano, sesame seeds and sumac. You can usually find it in the ethnic section of your market. Place the eggplant halves on a serving platter. Top each half generously with a layer of the sauce. Drizzle with the za’atar, the pomegranate seeds and a light sprinkling of Maldon sea salt.
Finish the dish by garnishing with sprigs of thyme and a drizzle of extra virgin olive oil before serving. What a sumptuous and tantalizing plate!
Adapted from Plenty, by Yotam Ottolenghi
Serves 4 as a starter, or 2 as a main dish: