Yotam Ottolenghi says of this eggplant dish, "I can't think of a more rustically elegant (is that a contradiction in terms?) starter." Contradiction? Hardly.
Ottolenghi is an Israeli-Italian chef residing in London, with a flavor palette that's out of this world. This recipe is adapted from his 2010 cookbook Plenty, and I selected it for today's post because of its gloriously gorgeous colorful presentation, not to mention it's delicious and a perfect easy-to-make dish for your holiday table (or anytime). I prepared it for an anniversary dinner party, not as a starter, but as a side dish with grilled lamb chops and naan--it was heavenly.
Another advantage for a dinner party: it can be served at room temperature, meaning it's easier to make ahead of time.
Adapted from: Plenty by Yotam Ottolenghi
Number of servings: 4 as a starter or side dish
Writer Julian Barnes said of mourning, "The thing is—nature is so exact, it hurts exactly as much as it is worth, so in a way, one relishes the pain, I think. If it didn't matter, it wouldn't matter."
A friend sent this line in a condolence letter when my momala passed away, and it has resonated ever since. The grieving is commensurate with the loving, a testament to what’s missing.
This has been a particularly difficult year for my boyfriend (the blog's man behind the curtain, the one behind the editorial notes), who is grieving the passing of his mom, and today is actually the one-year anniversary.
Kathryn Bailey was an accomplished jazz pianist based in the San Francisco bay area, who accompanied everyone from Billie Holiday to the Buddy Morrow Orchestra, Berkeley's Straw Hat Theatre, and Ronnie Cass.
We miss you everyday, Kathy.
I'm Jacquie, personal chef & recipe developer in the bay area. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.