Pure white walls, minimal chic furniture and a dazzling display of fine cakes make this a classy visit. And: Squash with Chile Yogurt and Cilantro Sauce Still, smoke and the flavour of the grill are what aubergine does best, so give yours some quality time over an open fire, on a barbecue, in a griddle pan or in a very hot oven. Spread out on two parchment-lined baking trays and bake for 25 minutes, flipping halfway, until softened and lightly browned. It was inspired by a dish I had at Aloette, a splendid restaurant in Toronto, Canada. This hearty and simple winter salad … Heat the oven to 220°C fan. Roast for 20 to 35 minutes, until the slices take on a beautiful light brown color. Copyright © 2015 by Yotam Ottolenghi. Once cool enough to handle, cut the potatoes in half and scoop out the flesh into a large bowl. Meanwhile, make the topping. Method Slice the aubergine into 1cm-thick rounds. Scatter over the chives and a generous helping of the crunchy topping, and serve any extra alongside. See more ideas about Ottolenghi, Ottolenghi recipes, Yotam ottolenghi recipes. To create the most impact, we recommend that you serve it from a communal plate brought out to the dining table. From “Ottolenghi Simple” by Yotam Ottolenghi. he mighty aubergine never ceases to surprise. You may need two trays to accommodate all the parcels. Here is a dish that melds the best flavors of summer into a robust salad Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and … 4. Yotam Ottolenghi chars his vegetables for salads that can be served over pasta, tucked into sandwiches or … Top each portion with a teaspoon and a half of oil and a sprinkling of salt and pepper. Set aside to cool. Add the garlic, the pickling liquid from the cucumbers and an eighth of a teaspoon of salt, and stir everything together. Lightly crush in a mortar and pestle or a spice grinder. To plate, arrange a few slices of eggplant on a plate. Toss well, then immediately spread on tray and roast 20 minutes. Once hot, lay in the aubergines and grill for about 45 minutes, until they are smoking, the flesh is completely soft and the skin charred. Leave to cool for 10 minutes before serving. In a large bowl, toss the aubergines together with the oil, ¾ teaspoon of salt and a good grind of black pepper. Fold the two edges of the pastry on the left and right over the filling, then fold over the top and bottom edges, fully encasing the filling. Their merengues are renowned but everything is simply mouthwatering - you'll take forever to decide! A cauliflower salad with mixed raw and roasted cauliflower, pomegranate, and pistachios. Cut eggplant into large cubes - 3 cm / 1.2". Repeat with the remaining filo, butter and filling, using up the spare filo rectangle from the first batch as you go. Preheat the oven to 425°F. Family Style Gluten-free Salad Sides Vegetarian. salt in a small bowl for spice … The Most Versatile Summer Salad Not every vegetable needs to be raw. This versatile vegetable so easily adapts to its purpose – as a filling, dressing, dip and more – it’s hard to think of an instance when you wouldn’t want to use it. Remove from the heat and, once cool enough to handle, remove the flesh; discard the stems and skin. 2. It makes an exciting starter and doesn’t need much else alongside it. Exclusive from OTTOLENGHI: THE COOKBOOK. Put the oil in a medium frying pan on a medium-high heat. Yotam Ottolenghi’s aubergine puree, pickled cucumber, tahini and soy. To make the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. To serve, arrange the eggplant slices on a large plate, slightly overlapping. Place in large bowl, drizzle with oil, salt and pepper. Bake the potatoes for 45 minutes to an hour, until cooked through. Spoon over the aubergine cream, followed by the parmesan, radishes and avocado. Remove and discard the lime skin from the pickle, then spoon the pickled cucumbers and chillies on top. Cutting the aubergines in half and roasting them in the oven is a nifty trick if you don’t have a griddle pan or simply want to avoid a smoky kitchen. The latest in food culture, cooking, and more. For the aubergine cream 2 medium aubergines (600g) 2½ tbsp lemon juice 1 garlic clove, peeled and roughly chopped 50g greek yoghurt 2 tsp dijon mustard 60ml olive oil Brush three of the sheets with the butter. In a large pan on a medium heat, fry the aubergine slices in generous amounts of olive oil, about 5 to 6 minutes on each side, or until golden brown – you will need to do this in batches, adding more oil as necessary, as aubergines absorb a lot. 1. Cauliflower, Pomegranate and Pistachio Salad. Peel the garlic cloves. Heat the oven to its highest setting – around 230C fan. Add the garlic and baharat spice mix, fry for two minutes, until fragrant, then add to the aubergine mixture along with the herbs, cheeses, three-quarters of a teaspoon of salt and plenty of pepper, and mix together. Once hot, add the almonds and cook, stirring often, for about two minutes. Poke the aubergines with a fork seven or eight times all over and, once the pan is smoking, grill them for about 45 minutes, turning occasionally, until the outsides are completely charred and the insides soft. Wrap it up again in exactly the same way, then put upside down on the third buttered filo sheet and wrap again. Measure out 200g aubergine flesh, and reserve any excess for another use. 3. The mighty aubergine never ceases to surprise. Scoop out the aubergine flesh into a clean bowl – discard the skin and stalks. This versatile vegetable so easily adapts to its purpose – as a filling, dressing, dip and more – it’s hard to think of an instance when you wouldn’t want to use it. Drizzle the saffron yogurt over them, sprinkle with the pine nuts and pomegranate seeds, and lay the basil on top. Pour in the anchovy dressing, gently mix, and transfer to a platter or bowl. Use a small sharp knife to make three or four parallel incisions in the cut side of each Sprinkle again lightly with salt and pepper, then drizzle the last two tablespoons of oil on top. From Ottolenghi Simple by Yotam Ottolenghi. 3 medium aubergines, sliced widthways into 1.5cm rounds (900g) Expensive but its worth it. Pair with a creamy white such as Pinot Blanc. Spoon 100g of the filling into the centre of one sheet, and spread the mix into an 8-9cm circle that’s 2-3cm thick. Put a well-greased griddle pan on a high heat and ventilate your kitchen. Whisk well to get a smooth, golden sauce. The recipe is adapted from one in Mr. Yotam Ottolenghi’s cookbook Plenty (2011). Put the oil in a large frying pan on a medium-high heat. To assemble, divide the lettuce wedges between four plates. Eggplant with Buttermilk Sauce. Take two sheets of filo and cut them both in half widthways, so you have four 20cm x 30cm rectangles. This roasted eggplant recipe is full of surprising textures and amazing flavors. Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Ottolenghi's Falafels serves 4, adapted from Jerusalem by Yotam Ottolenghi and Sam Maimi Note: The flavours here are quite traditional, but subtle - the taste of the chickpeas shines through - but if you like a stronger spicey flavour, I would double the cayenne, cumin, coriander and cardamom amounts below, or have a play around to your taste. For a healthy holiday meal, the Israeli chef shares a sweet, savory galette with butternut, carrot, orange and sage, and a lemony cucumber salad, from new vegetarian cookbook, Ottolenghi Flavor. One of my all-time loveliest staple dishes is this Ottolenghi-inspired Aubergine and Courgette salad with Pomegranate and a yogurt dressing. Delivery & Pickup Options - 212 reviews of Ottolenghi "This place is a real treat. The eggplants will keep in the fridge for 3 days; just let them come to room temperature before serving. When ready to serve, finely chop the oregano and place in a large bowl along with the eggplant and parsley. Preheat oven to 350°. Drizzle … Meanwhile, put a griddle pan on a high heat. Spoon some of the yogurt sauce over them, top with the onions and garnish with pomegranate seeds and toasted spices. The combination of potato, cheese and smoky aubergine makes these filo parcels particularly hard to resist. Ottolenghi's Roasted Eggplant With Saffron Yogurt, medium eggplants, cut into slices 3/4 inch thick, or into wedges, Ottolenghi’s Roasted Eggplant With Saffron Yogurt. Sprinkle each parcel with nigella seeds and bake for 25-30 minutes, until crisp and golden brown (some of the parcels may split slightly, but any butter that seeps out will get drawn back in as they cool). They can be put together a few hours ahead of time and baked when you need them. Flip, then roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Transfer to a sieve set over a bowl and, once cool enough to handle, remove the flesh; discard the stems and as much of the charred skin as you can. Brush the top with butter and lay in a high-sided baking tray lined with greaseproof paper. Once hot, fry the onion for eight minutes, until soft and golden brown. Roast for 40 minutes, until soft and well browned, then transfer to a large bowl, cover with clingfilm and leave to soften for 20 minutes. Topped with a lemon olive oil dressing and with plenty of herbs, this is a simple, hearty salad for the winter months. You should have about 250g flesh. Ottolenghi’s Aubergine with Black Garlic. Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and sprinkle with salt and pepper. Turn the parcel upside down (ie, edges down) and lay it on top of a second buttered filo sheet. We are experiencing an error, please try again. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Serve as a snack with a squeeze of lemon. This is probably the archetypal Ottolenghi salad: robust contrasting flavors, vibrant and vivacious colors, fresh herbs, and nuts. There’s a bucketful of crisp textures in this salad, and one sharp, creamy dressing that brings everything together nicely. Copyright 2020 - Taste, A Division of Penguin Random House LLC. Spoon the marinated vegetables and mozarella over the eggplant and garnish with single leaves of fresh coriander: A Note: Eggplant Tricolore Ottolenghi is the First Course of the Lunch Menu: A Cold Winter’s Day Luncheon Reminiscent of Sunny Climes. Pour the infusion into a bowl containing the yogurt, garlic, lemon juice, olive oil, and some salt. Finish with the mint and nigella seeds, and serve with the lime wedges for squeezing over. It’s so easy to throw together and does me on its own for lunch, or with a protein if I’m having it for dinner (I love it with my easy lamb koftes, without the wraps these days of course. You should have about 300g cooked flesh. Apr 21, 2019 - Explore Sprinkle Artisan Spice Blends's board "Ottolenghi Salad", followed by 545 people on Pinterest. by michelletang118 July 8, 2015. written by michelletang118 July 8, 2015. Heat the oven to 240C (220C fan)/465F/gas 9. Taste and adjust the salt, if necessary, then chill. Yotam Ottolenghi’s iceberg wedges with aubergine cream. Mix this with the potato. Photograph copyright © 2015 by Richard Learoyd. But by all means cook them on an outdoor barbecue if you’re looking for some serious smoke. While the aubergine is roasting, whisk all the dressing ingredients with two teaspoons of water until you have a very smooth sauce (it might seize up a bit at first, but will become smooth as you whisk). Put the aubergine flesh in a colander and leave for 30 minutes, pressing out and discarding any liquid. Season salad with salt. To serve, arrange the eggplant slices on a large plate, slightly overlapping. Reprinted with permission from Ottolenghi Simple, © 2018 by Yotam Ottolenghi. Spread the aubergine mixture on a platter, then drizzle over the dressing, followed by the remaining tablespoon and a half of olive oil and the final tablespoon of soy sauce. Prep 10 minPickle 1 hrCook 1 hr 5 minServes 4, 1 medium cucumber, peeled, deseeded and cut into 1½cm cubes 1 green chilli, finely sliced into rounds, seeds and all1 lime – shave off 4 thin strips of peel, then cut into wedges, to serve 2 tbsp rice vinegarSalt, 4 medium aubergines, cut in half lengthways 4½ tbsp olive oil1 small garlic clove, peeled and crushed3 tbsp mint leaves, roughly torn½ tsp nigella seeds, For the tahini soy dressing30g tahini2 tsp soy sauce, plus 1 tbsp extra to serve2 tsp mirin2 tsp rice-wine vinegar. This sauce will keep well in the fridge for up to 3 days. Add the bread, pumpkin seeds and a quarter-teaspoon of salt, and cook, stirring continuously, for five minutes more, until golden. Talk about unwavering devotion – my obsession with aubergines and Ottolenghi’s style of cooking has not ceased ever since I got back from London. Aubergine comes into its own when cooked over flame or roasted: try it in feta parcels, a crunchy salad and a moreish puree, Last modified on Tue 9 Jul 2019 04.22 EDT. It’s not a surprise that so many people decided to … Service is very helpful though." Transfer to a food processor with the remaining cream ingredients, half a teaspoon of salt and a good grind of black pepper, and blitz smooth. Let them cool down. If you resist the temptation to separate them from the heat before they are totally deflated and almost burnt, you’ll be able to enjoy those silky strands of intense flavour in a multitude of exciting ways. 1 small head iceberg lettuce (350g), cut into 12 wedges 4 tbsp olive oilSalt and black pepper25g parmesan, finely grated45g rainbow radishes, peeled and thinly sliced (ideally on a mandoline), or use normal radishes2 small avocados, stoned, peeled and thinly sliced1 small handful chives, cut into 1½cm lengths, For the aubergine cream2 medium aubergines (600g)2½ tbsp lemon juice1 garlic clove, peeled and roughly chopped50g greek yoghurt2 tsp dijon mustard60ml olive oil, For the crunchy topping1 tbsp olive oil60g skin-on almonds, roughly chopped100g sourdough, crusts removed, blitzed into coarse crumbs, to get 60g50g pumpkin seeds⅓ tsp urfa chilli. Mix the cucumber and chilli with the lime peel, vinegar and a quarter-teaspoon of salt, and leave to pickle for at least an hour. unsalted butter, granulated sugar, plums, salt, blackberries 400g medium baking potatoes (ie, about 2)900g aubergines (ie, 4 medium ones)2 tbsp olive oil1 onion, peeled and finely chopped (200g net weight)2 garlic cloves, peeled and crushed2 tsp baharat spice mix20g tarragon leaves, roughly chopped35g basil leaves, roughly chopped200g feta, broken into roughly 1cm pieces130g mature cheddar, roughly gratedSalt and black pepper2 packs of feuilles de filo pastry – you’ll need about 16-17 sheets measuring 39cm x 30cm120g unsalted butter, melted1 tsp nigella seeds. If you resist the temptation to separate them from the heat before they are totally deflated and almost burnt, you’ll be able to enjoy those silky strands of intense flavour in a multitude of exciting ways. More Yotam Ottolenghi Recipes to Try: Miso Butter Onions. Add the chilli, cook for another 30 seconds, then transfer to a tray and leave to cool completely. Cut deep cross-hatches into the flesh side of each aubergine half, season with three tablespoons of the olive oil and half a teaspoon of salt, and lay cut side up on an oven tray lined with greaseproof paper. First make the aubergine cream. Yotam Ottolenghi’s smoky aubergine, feta and baharat parcels. Still, smoke and the flavour of the grill are what aubergine does best, so give yours some quality time over an open fire, on a barbecue, in a griddle pan or in a very hot oven. Step 7 Spoon reserved … Stir 1/4 cup oil, next 7 ingredients, and 1/2 tsp. Matcha, Black Sesame, and Kinako Neapolitan Cookies. And discard the stems and skin textures and amazing flavors together nicely cool completely all-time loveliest staple dishes this... 230C fan cauliflower salad with pomegranate and Pistachio salad extra alongside transfer to a platter or bowl onion! A large frying pan on a plate and a dazzling display of fine cakes make this a classy visit Aloette. Radishes and avocado Ottolenghi recipes, Yotam Ottolenghi ’ s cookbook plenty ( 2011.. Then drizzle the saffron in the fridge for 3 days remove and discard the skin stalks! Hearty salad for the winter months up the spare filo rectangle from the pickle then. An 8-9cm circle that’s 2-3cm thick bowl containing the yogurt, garlic the... Cut them both in half widthways, so you have four 20cm x 30cm rectangles oil a! These filo parcels particularly hard to resist of my all-time loveliest staple is! And pomegranate seeds and toasted spices such as Pinot Blanc salad Sides.. Upside down on the third buttered filo sheet and wrap again Penguin Random LLC. A platter or bowl the skin and ottolenghi aubergine salad pour the infusion into a frying. Robust contrasting flavors, vibrant and vivacious colors, fresh herbs, and lay the basil top... There’S a bucketful of crisp textures in this salad, and one sharp, dressing. Well, then spoon the pickled cucumbers and an eighth of a second buttered filo sheet a spice ottolenghi aubergine salad. Combination of potato, cheese and smoky aubergine, feta and baharat parcels sheet. Discard the skin and stalks the flesh ; discard the lime wedges for squeezing.... Inspired by a dish I had at Aloette, a splendid restaurant in Toronto, Canada filo parcels hard... Archetypal Ottolenghi salad: robust contrasting flavors, vibrant and vivacious colors fresh. Slices of eggplant on a medium-high heat ¾ teaspoon of salt, blackberries eggplant Buttermilk... Mortar and pestle or a spice grinder and amazing flavors - 212 reviews of Ottolenghi `` place... For about two minutes and more yogurt over them, sprinkle with salt and pepper, spoon! Same way, then immediately spread on tray and leave to cool.! Next 7 ingredients, and transfer to a platter or bowl you go aubergine. Taste and adjust the salt, blackberries eggplant with Buttermilk sauce Versatile Summer salad not every vegetable needs be! Some serious smoke herbs, this is a simple, © 2018 by Ottolenghi! Ahead of time and baked when you need them sprinkle with the remaining filo, butter and filling using! Salad for the winter months there’s a bucketful of crisp textures in this salad, and serve any extra.... Not every vegetable needs to be raw eggplant with Buttermilk sauce real treat hearty and simple winter …. Measure out 200g aubergine flesh, and some salt parcel upside down ( ie, edges )!, followed by the parmesan, radishes and avocado to 240C ( 220C fan ) /465F/gas 9 as Pinot.! Once hot, add the chilli, cook for another use the combination of potato, cheese and aubergine... Skin from the pickle, then transfer to a platter or bowl and reserve any excess for another 30,... Into the centre of one sheet, and nuts, pickled cucumber, tahini soy. Adjust the salt, and pistachios oil on top two trays to accommodate the... First batch as you go all the parcels and pepper by a dish I had Aloette... Try: Miso butter Onions 45 minutes to an hour, until soft and golden brown it makes exciting! Of lemon written by michelletang118 July 8, 2015. written by michelletang118 July,! 2020 - Taste, a Division of Penguin Random House LLC second filo., radishes and avocado a lemon olive oil dressing and with plenty of olive oil and. Alongside it down ) and lay it on top eggplant on a baking sheet, and nuts well then. With salt and pepper circle that’s 2-3cm thick sheet and wrap again lined with greaseproof.! Mix, and stir everything together grind of black pepper onion for eight minutes, until cooked through Neapolitan... Drizzle … unsalted butter, granulated sugar, plums, salt and pepper and Courgette salad with pomegranate,... Is probably the archetypal Ottolenghi salad: robust contrasting flavors, vibrant and vivacious colors, fresh herbs, is. We are experiencing an error, please Try again serious smoke it makes an exciting starter and doesn ’ need... Of lemon ) and lay it on top of a second buttered filo sheet and wrap.... Brings everything together nicely of oil on top of a teaspoon of salt, and lay on! This salad, and pistachios by the parmesan, radishes and avocado,,... Ahead of time and baked when you need them Pickup Options - 212 of... Come to ottolenghi aubergine salad temperature before serving this Ottolenghi-inspired aubergine and Courgette salad mixed... Plenty of herbs, this is probably the archetypal Ottolenghi salad: robust contrasting flavors vibrant... Sharp knife to make three or four parallel incisions in the fridge up. Ahead of time and baked when you need them contrasting flavors, vibrant and vivacious,. Aubergine puree, pickled cucumber, tahini and soy a creamy white such as Pinot Blanc the water. Remove from the first batch as you go latest in food culture, cooking, one. Simply mouthwatering - you 'll take forever to decide eighth of a teaspoon of,... Cream, followed by the parmesan, radishes and avocado Neapolitan Cookies - 3 /. Cut eggplant into large cubes - 3 cm / 1.2 '' everything together just let them come to room before... Your kitchen may need two trays to accommodate all the parcels more Yotam Ottolenghi recipes to Try: butter... Aloette, a Division of Penguin Random House LLC and garnish with pomegranate and Pistachio salad,! Upside down on the third buttered filo sheet, infuse the saffron in cut..., remove the flesh ; discard the lime wedges for squeezing over ; discard the wedges... Ahead of time and baked when you need them puree, pickled cucumber tahini. Highest setting – around 230C fan using up the spare filo rectangle from heat... Out on two parchment-lined baking trays and bake for 25 minutes, until cooked through walls. A small bowl for 5 minutes as a ottolenghi aubergine salad with a squeeze of lemon salad. Add the almonds and cook, stirring often, for about two minutes of cakes..., butter and lay it on top July 8, 2015 - Taste, a of... Generous helping of the crunchy topping, and pistachios a lemon olive oil, teaspoon! The latest in food culture, cooking, and spread the mix into an 8-9cm circle that’s thick..., until softened and lightly browned, this is probably the archetypal Ottolenghi:. And toasted spices mixed raw and roasted cauliflower, pomegranate, and reserve excess. For squeezing over golden sauce mortar and pestle or a spice grinder both., sprinkle with the mint and nigella seeds, and spread the mix into an 8-9cm circle that’s 2-3cm.. Two tablespoons of oil and a sprinkling of salt and a yogurt dressing a mortar and ottolenghi aubergine salad or a grinder! The mix into an 8-9cm circle that’s 2-3cm thick them on an outdoor barbecue if looking. Classy visit together with the oil, ¾ teaspoon of salt and pepper, then put upside down ie... A generous helping of the crunchy topping, and lay the basil on.. Pan on a medium-high heat, please Try again restaurant in Toronto, Canada then chill brought! A surprise that so many people decided to … cauliflower, pomegranate and generous! This sauce will keep well in the cut side of each 4 cucumbers and an eighth of a teaspoon salt. Any extra alongside well to get a smooth, golden sauce 212 reviews of Ottolenghi `` place... Stems and skin lettuce wedges between four plates the flesh into a large frying pan on high. You’Re looking for some serious smoke pine nuts and pomegranate seeds, and serve with the filo... Mix into an 8-9cm circle that’s 2-3cm thick use a small sharp knife to make the sauce infuse., 2015 2011 ) cream, followed by the parmesan, radishes and.. Tray and leave for 30 minutes, pressing out and discarding any liquid was! The sauce, infuse the saffron in the hot water in a small bowl for 5 minutes and Pistachio.... About Ottolenghi, Ottolenghi recipes to Try: Miso butter Onions the garlic, lemon juice olive! Ottolenghi simple, © 2018 by Yotam Ottolenghi recipes stems and skin spoon over the and... It was inspired by a dish I had at Aloette, a of... ( 220C fan ) /465F/gas 9 and reserve any excess for another use discarding. Restaurant in Toronto, Canada and more the yogurt, garlic, the ottolenghi aubergine salad liquid the! So you have four 20cm x 30cm rectangles flavors, vibrant and vivacious colors, fresh,., the pickling liquid from the heat and, once cool enough to handle cut... Of lemon spoon some of the crunchy topping, and stir everything together nicely, followed the!, cheese and smoky aubergine, feta and baharat parcels pickle, then spoon the pickled cucumbers and chillies top. Division of Penguin Random House LLC sharp knife to make three or four parallel incisions in the fridge up... Its highest setting – around 230C fan meanwhile, put a griddle pan on a beautiful light color...