Friday, 18 June 2010

This recipe looks GOOD.

Is it a little too hasty to be trying the summer recipes..?

This started life as an Ottolenghi recipe but I messed around with the spices and the combinations a fair bit. Slices of roasted, almost charred aubergine, smothered in greek yoghurt mixed with saffron, garlic and lemon, and garnished with fresh basil leaves and pomegranate seeds. The textures are incredibly varied and the smoky charred aubergine goes really well with the heady, elusive taste of saffron. This one disappeared quick.
By regular contributer, Aaron.

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