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roasted eggplant with pomegranate

Inspired by Yotam Ottolenghi

Recipe: Roasted eggplant with pomegranate

Serves: 2
  • one large eggplant
  • one tsp. of olive oil
  • a pinch of salt
  • 1/2 cup of pomegranate seeds
  • freshly ground black pepper, to taste
  • Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt.
  • Place in a baking dish and roast at 180C for about 20 minutes.
    • Top each eggplant half with the sauce and pomegranate seeds. Sprinkle with freshly ground black pepper.

      Recipe: Blue cheese sauce

      • 2/3 cup of Greek yoghurt
      • one small garlic clove, minced
      • 100 g of blue cheese
      • Whisk yoghurt with blue cheese and garlic. Season with salt.
      • Refrigerate before serving.

      pumpkin gnocchi

      Recipe: Pumpkin gnocchi

      • 1 cup of homemade pumpkin puree
      • 2/3 cup of puree of roasted potatoes
      • 1 cup of flour
      • 1 egg
      • 1/2 tsp. of ground nutmeg
      • 3 tbsp. of butter
      • a few branches of fresh rosemary
      • salt and freshly ground pepper
      • 30 g of gorgonzola

      orange salad

      Recipe: Orange vinaigrette

      • 2 tbsp. of olive oil
      • 2 tbsp. of freshly squeezed orange juice
      • one tsp. of white wine vinegar
      • one tsp. of coarse mustard
      • one tsp. of honey
      • freshly ground pepper
      • Whisk all its ingredients together.

      Recipe: Orange salad

      • a handful of baby spinach
      • an orange, peeled and sliced
      • a handful of walnuts
      • a couple of dark grapes, cut in half
      • 100 g of blue cheese
      • a few leaves of fresh mint