I recently tried this recipe from Yotam Ottolenghi’s Plenty cookbook, and it felt like a blind taste test. I had no idea what to expect, but it’s the book’s cover photo, which has been captivating me for months.
You know what it tasted like, though? A healthier, Italian, even-more-savory-and-rich version of a baked potato covered in sour cream.
Yeah, so you’re going to want this recipe.
HERE IT IS:
Found on Epicurious.com
Makes 4 as a starter
- 2 large and long eggplants
- 1/3 cup olive oil
- 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish
- Maldon sea salt and black pepper
- 1 pomegranate (We used just pomegranate seeds)
- 1 tsp za’atar (We nixed this completely and improvised with other spices)
- 9 tbsp buttermilk
- 1/2 cup Greek yogurt
- 1 1/2 tbsp olive oil, plus a drizzle to finish
- 1 small garlic clove, crushed
- pinch of salt
It’s pretty lengthy. Why not just visit the site that has permission to print it all verbatim, here.
It is so savory and delicious. I know I said that already. It makes a great meal or appetizer: Your choice!