roasted japanese eggplant with pomegranate, pistachio, garlicky cream sauce

roasted japanese eggplant with fresh thyme
garlicky yogurt cream sauce
pomegranate & pistachio

I wasn’t shopping for another cookbook. I was actually at Anthropologie shopping for some kind of platform or stools on which to display some my overflowing unruly cookbook collection. But there on the shelf along with some darling Morrocan tea glasses and heavenly spiced candles was PLENTY, Vibrant Vegetable Recipes from London’s Ottolenghi. On the cover, a bejeweled eggplant dish…I was smitten.

chez lori lynn ~ the library

The first dish prepared had to be the one that drew me in originally. I’ve tweaked the recipe; substituting non-fat sour cream for buttermilk, adding pistachio nuts.

roasted japanese eggplant, pomegranate, pistachio recipe

Cut Japanese eggplants in half lengthwise. Score a diamond pattern into the flesh. Brush generously with olive oil. Season with kosher salt and fresh ground pepper, sprinkle with fresh thyme. Roast in a 400° oven for about 30 minutes until the eggplants are soft and browned. Cool to room temperature.

Mix equal parts non-fat Greek yogurt and non-fat sour cream together. Add minced garlic and drizzle in some fruity olive oil. Season with salt to taste.

Spoon sauce over the eggplant. Sprinkle with pomegranate arils and pistachio nuts. Ottolenghi calls this dish a rustically elegant starter. He finishes the dish with more olive oil and a dusting of za’atar. Rustically. Elegant.

Our upcoming 5 Star Makeover challenge for October features squash. I’m getting my inspiration for the challenge from Chef Ottolenghi and his edgy dynamic unconventional way with vegetables…