Much Ado About Stuffing

Much Ado About Stuffing

Ottolenghi roasted Eggplant with Pomegranate and Buttermilk sauce

Who isn’t obsessed with Yotam Ottolenghi and his amazing vegetable recipes? I know I am. I am rapidly working my way through from start to finish.
This one is straight from his first book, Plenty.
I don’t have permission to print the recipe, but Epicurious does, so follow this link for the details. BUT NOTE THAT THE GIVEN TEMPERATURE IS INCORRECT- YOU WANT TO BAKE THE EGGPLANT AT 400 degrees


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