Plenty Project, recipe #1. Last night I tried my first recipe from Ottolenghi's Plenty, lentils with grilled aubergine. Drawn by the mushy grilled aubergine in the picture on a bed of green lentils, I threw myself somewhat apprehensively into learning to grill an aubergine over a gas flame. This was the most exciting part of the cooking process. You put the aubergine directly over the flame so that the skin burns and the aubergine deflates. It's great to watch and gradually turn the noble vegetable around on the burner. Once it is grilled, you cut it in half and scoop out the flesh, which is left with a glorious smokey scent. Once it has cooled, it is flavoured with red wine vinegar, salt and pepper. This, combined with the lentils, vegetables and crème fraîche, is heavenly, and leaves you feeling wonderfully satiated. For a vegan version, leave out the crème fraîche.
No comments:
Post a Comment