burnteggplant

 

Tonight I cook dinner from Ottolenghi and Tamimi’s Jerusalem, A Cookbook, and I know it’ll be delicious because everything in this book is excellent. It hasn’t failed us yet. On the menu: burnt eggplant marinated in olive oil, yogurt, lemon, garlic and herbs on toasted crostini, tangy caper and herb fish cakes, and a simple chopped salad with feta. It really is worth experimenting in the kitchen- there’s so much to eat in the world besides spaghetti, I’m telling you: you’re missing out.

 

The Burnt Eggplant: (adapted from Jerusalem) feeds 2 as a side dish on crostini, or 4 as snacks

 

1                 jumbo eggplant

1/2              lemon, juice and zest (reserve other half for drizzling)

handful       flat leaf parsley, fresh, chopped

1-2 cloves  garlic, minced

1/4 tsp        cumin

black pepper + salt, to taste

3-4 TB        greek yogurt

1 TB           olive oil, plus extra for drizzle

 

-Preheat oven to 500 F.

-Stab the eggplant a dozen times or so with a knife, place on a baking sheet, and roast for at least one hour.

-Be sure to turn the eggplant about every 20 mins so it becomes charred on all sides. When it’s charred all over and starting to sag: pull it out of the oven and rest 15 mins.

-When eggplant is cool enough to handle: cut in half and scrape out the guts with a spoon into a mesh colander to drain off any excess liquid. Allow to drain 30 mins.

-Once drained roughly chop the eggplant flesh, then toss into a large bowl with remaining ingredients. Be sure to stir thoroughly and taste the mixture to make sure it’s to your liking. Add more olive oil, salt/pepper, lemon juice etc, until it’s got the balance of acidity and sharpness that you like. Set aside to marinate about 30 mins.

-Serve on toast, or as a side dish with Ottolenghi and Tamimi’s caper and herb fish kabobs (page 221), or recipe at Kahakai Kitchen —> here.

 

I can’t wait to get home from the gym to eat this delicious meal of healthy goodness… come on clock! (If I have any left over fish kabobs I’ll photograph and post here, but no promises!)

 

burnteggplant

 

 

Ciao for now!

 

 

 

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Posted by:Ashley

14 replies on “Burnt Eggplant Crostini with Garlic and Lemon

  1. I love that picture, and eggplant! I find that my enthusiasm for roasted eggplant is not shared by those unfamiliar to it, and that it’s an acquired taste. Oh well, more for me, then!

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