Ottolenghi has a new book Flavor. The September edition of delicious.nl is extra thick with Yotam Ottolenghi as guest editor. Tonight’s dinner for 6 is a variation on the eggplant rolls with dahl. My ‘creation’ is an easier version, with even more vegetables.

People sometimes complain that the ingredient list is to extensive. If I can’t find certain ingredient, I try to find an alternative or I do it without, knowing that there is a guaranteed flavor.

For 6p, cut 1,5 kilo of eggplant in slices of 0.5 cm. Put them in a large recipient. Add a large drizzle of olive oil, lots of black pepper and some salt. Spread on baking paper on an oven tray. Bake in the oven at 200° for approximately 30 mins. Turn halfway.

Chop and fry 2 large fresh onions, 4 garlic cloves, 1 chili and 5 cm of fresh ginger in a drizzle of olive oil. Add some dried curry leaves, 1 teaspoon of black mustard seeds, 2 teaspoons of cumin seeds, 2 teaspoons of coriander powder, 1 teaspoon of turmeric, 150 grams of lentils and 1 can of chopped tomatoes. Allow to simmer. Stir now and again. Add 1 can of water and 250 ml of coconut milk. Taste, add salt. Once the lentils are al dente, stop the fire.

Blanch 500 grams of fresh spinach. Drain. Mix with 500 grams of ricotta the zeste of 1 lemon, pepper and salt.

Oil a large oven dish. Start with a layer of eggplant, continue with ricotta/spinach, eggplant, ricotta/spinach. Finish with eggplant and the dahl. Heat the oven at 200°. Bakefor 20-30 mins. Serve with plain rice and fresh chopped parsley or, even better, coriander.

Doesn’t look that fabulous, but what a flavor.

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