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Ottolenghi Roasted Eggplant with Curried Yogurt and Pomegranate
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Brief Description
Eggplant
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Main Ingredient
Eggplant
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Category: Vegetables
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://cookbooksonrepeat.com/roasted-eggplant-curried-yogurt/
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Tags:
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Notes:
All the various components of this dish can be prepared 1 day in advance. Keep all the elements separate and in the fridge, bringing everything to room temperature before you assemble the dish.
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Posted By: gardner.marilyn
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Posted On: Jul 15, 2020
Number of Servings:
Ingredients:
- 3 - large eggplants (about 2 lbs 6oz)
- 7 tablespoons - peanut oil
- 2/3 cups - greek yogurt
- 2 teaspoons - medium curry powder
- 1/4 teaspoons - ground turmeric, ground
- 1 - large lime zest to get 1 tsp, then juice to get 2 tsp
- 1 - onion sliced thin (1 2/3 cups)
- 1/4 cups - sliced almonds
- 1/2 teaspoons - cumin seeds
- 1/2 teaspoons - coriander seeds, toasted and lightly crushed
- 1/2 - cup pomegranate seeds, toasted and lightly crushed
- - salt and black pepper
- 1/4 cups - pomegranite seeds
Directions:
Preheat oven to 450 degrees F.
Peel the eggplant in alternating strips from top to bottom leaving strips of black skin like a zebra. Cut widthwise into rounds 3/4" thick slices. Place slices in a large bowl and toss with 5 tbs oil, 1/2 tsp salt and plenty of pepper. Lay slices on parchment lined baking sheets. Roast for 40-45 minutes or until dark brown. Leave to cool.
In a small bowl, mix the yogurt with 1 teaspoon curry powder, turmeric, lime juice and a generous pinch of salt and a good grind of pepper. Keep in refrigerator. until required.
Put the remaining 2 tbs of oil into a large frying pan over medium-high heat. Once hot, add the onions and fry for about 8 minutes, stirring often, until soft and dark golden brown, lowering heat as needed to prevent burning. Add remaining 1 teaspoon curry powder, the almonds, and a pinch of salt and continue to fry for another 2 minutes until the almonds have lightly browned.
Heat a small frying pan over medium heat. Add the cumin and coriander seeds. Toast for a few minutes, stirring constantly, until fragrant. Lightly crush in a mortar and pestle or a spice grinder.
When you are ready to serve, arrange the eggplant slices on a large platter or individual plates, slightly overlapping. Spoon on the yogurt sauce and top with the fried onion mix. Sprinkle with pomegranate seeds toasted spices and lime zest.
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