So I have taken a very long break from this blog. I think this probably a payback for boasting about the great student life I had over the summer. I have been super busy for the past couple of months but I am hoping that this has stopped now.
I am back with a recipe that I shot way back during the summer when I finally got back all my cookbooks that have been in storage for almost two years. I have found not only my Leiths Bible but also the notes from the Leiths cookery course and the first Ottolenghi cookbook I got for Christmas couple of years ago. The vegetable section is so amazing that I just want to go and live in the photos and eat one recipe every day. After looking through the cookbook for two days I finally chose a recipe and made it. And it was so good that I had to share it here only afterwards I realised that it is actually very similar to the courgette one. But it is just as good maybe even slightly better.
The saffron yoghurt is actually quite simple, compared to some other Ottolenghi recipes. It improves rapidly after a couple of hours in the fridge when all the flavours come together.
Slice the aubergine, drizzle with olive oil and bake it.
And then just assemble the salad, top with some roasted pine nuts and basil and serve. Enjoy with a glass of white wine.
|Aubergine salad with saffron yoghurt
From Ottolenghi:The Cookbook by Yotam Ottolenghi and Sammi Tamimi
|Prep time: 20 mins
Bake time: 25 mins
|Makes about 4 small portions.
Serve cold or luke warm.