ottolenghi’s eggplant with buttermilk sauce & pomegranate

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We just purchased Ottolenghi’s Plenty and have been cooking out of it almost every night since we got back from Zanzibar.

I admit I do not cook middle eastern foods often enough (though it’s my favorite region of cuisine) and there was a bit of a learning curve. I’m just not that knowledgeable about how to properly season an eggplant or how much lemon zest to replace sumac with.

My favorite dish so far was the roasted aubergine with buttermilk sauce and pomegranate.

It tasted even more delicious the next day.

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