This is a really satisfying meat-free meal: Ottolenghi’s famous recipe with an italian twist. In the original recipe the top of the eggplants are garnished with pomegranate seeds. If you can’t find the fresh pomegranate (especially in summer) you can add a touch of red by tossing some chopped cherry tomatoes (like I did). They look good and they taste good! Both ways the dish is irresistible for your palate as well as for your eyes.
photos by coco zordan
An easy recipe perfect for a light fresh dinner in the hot summer months. The ingredients are fully Mediterranean: eggplants, yogurt, herbs, and pomegranate. If using tomatoes I’d suggest to add some leaves of the Greek Bush Basil (small-leaf basil) as an alternative to the za’atar.