רימון - צילום אחד

These Pomegranates were found at the local market few days ago.Nothing to say more ..just eat them ! :)

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חנית ורן This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Aubergine with yogurt (buttermilk) sauce

Aubergine with yogurt(buttermilk) sauce -
A simple and So good Israeli Chef's dish !
 

Aubergine with buttermilk sauce
/Yotam Ottolenghi מתכון החצילים של יותם אוטולנגי
כאן

2 large and long aubergines
75ml olive oil
Coarse sea salt and freshly ground black pepper
1 pomegranate
1 tsp za'atar -I didn't add
A few sprigs fresh lemon thyme - I didn't add For the sauce :
140ml buttermilk - I use only yogurt
100g Greek yogurt
1½ tbsp olive oil, plus a drizzle to finish off
1 small garlic clove, crushed (2 will be better)
Pinch salt H O W :
Preheat the oven to 200C/400F/gas mark 6. Wash the aubergines and cut them in two lengthways through the green stalk .
Make three or four deep parallel incisions in the cut side of the aubergine, taking care not to cut as far as the skin.
Then, at a 45-degree angle to these cuts, make four more, to create a diamond pattern [like this:<>].

Put the aubergines, cut side up, on an oven tray lined with baking parchment and brush with the oil.
Keep on brushing until all the oil has soaked into the flesh. Sprinkle with salt and pepper, and roast for 35-40 minutes, at which point the flesh should be soft, flavoursome and well browned. Remove and leave to cool.

Just after baking ..

While the aubergines are in the oven, cut the pomegranate in two horizontally. Hold one half over a bowl, the cut side facing your palm, and with the back of a wooden spoon gently knock on the skin.
Continue beating with increasing power until the seeds start falling into the bowl.
Once all are out, sift through the seeds to remove any white skin bits. For the sauce, simply whisk together all the ingredients, taste for seasoning and keep cold until needed.

To serve, put an aubergine half on a plate, flesh side up. Spoon over lots of sauce without covering the stalk, sprinkle on lots of pomegranate seeds and some za'atar, garnish with lemon thyme and finish with a drizzle of oil.
Full recipe - Here
· Yotam Ottolenghi is chef/patron of Ottolenghi in London


Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חניתה ורןThis content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com