Roasted Eggplant Ottolenghi Simple at Connor Nicolay blog

Roasted Eggplant Ottolenghi Simple. A vegetarian eggplant recipe with curried yogurt and caramelized onions. Roasted aubergines are an ottolenghi classic. This roasted eggplant recipe is full of surprising textures and amazing flavors. The curried yoghurt and pomegranate seeds are a beautiful timeless combination. Roasted until crisp on the outside and soft as butter in the middle, ottolenghi's side or starter of aubergines is dressed with a deeply flavourful anchovy and herb oil. Serve with some robust white bread or pita and you are, literally, in food heaven. Topped with sweet pomegranates and toasted spices. Most of the components could be made ahead as well. Great served warm or at room temp.

Yotam Ottolenghi’s Chermoula Roasted Eggplant Nerds with Knives
from nerdswithknives.com

A vegetarian eggplant recipe with curried yogurt and caramelized onions. Roasted until crisp on the outside and soft as butter in the middle, ottolenghi's side or starter of aubergines is dressed with a deeply flavourful anchovy and herb oil. Roasted aubergines are an ottolenghi classic. Most of the components could be made ahead as well. Serve with some robust white bread or pita and you are, literally, in food heaven. The curried yoghurt and pomegranate seeds are a beautiful timeless combination. Topped with sweet pomegranates and toasted spices. Great served warm or at room temp. This roasted eggplant recipe is full of surprising textures and amazing flavors.

Yotam Ottolenghi’s Chermoula Roasted Eggplant Nerds with Knives

Roasted Eggplant Ottolenghi Simple Topped with sweet pomegranates and toasted spices. Serve with some robust white bread or pita and you are, literally, in food heaven. The curried yoghurt and pomegranate seeds are a beautiful timeless combination. Most of the components could be made ahead as well. This roasted eggplant recipe is full of surprising textures and amazing flavors. Roasted aubergines are an ottolenghi classic. Great served warm or at room temp. Roasted until crisp on the outside and soft as butter in the middle, ottolenghi's side or starter of aubergines is dressed with a deeply flavourful anchovy and herb oil. Topped with sweet pomegranates and toasted spices. A vegetarian eggplant recipe with curried yogurt and caramelized onions.

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