'Yotam Ottolenghi' on Serious Eats

Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'

As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts. More

Cook the Book: Lemon and Goat Cheese Ravioli

This recipe for Lemon and Goat Cheese Ravioli is one of the most vibrant recipes in Plenty, both visually and taste-wise. The fresh pasta dough includes both turmeric and lemon zest, hence the bright, beautiful yellow. Once rolled out (surprisingly simple thanks to Ottolenghi's food processor dough method) it's stuffed with soft, mild goat cheese given a little kick from red and black pepper. More

Cook the Book: Puy Lentil Galettes

These Puy Lentil Galettes showcase Ottolenghi's playful techniques and ability to combine simple ingredients into something entirely new and exciting. It was the lovely photo of these lentil-topped galettes that drew me into this recipe, but the idea of warm puff pastry topped with cool yogurt-y lentil salad was what got me into the kitchen. More

Cook the Book: Soba Noodles with Eggplant and Mango

This particular plate, a cool starter or perfect spring lunch, marries ingredients that seemingly have nothing to do with one another, namely mango and eggplant. But when the eggplant is charred and mixed with the nutty soba noodles and the tangy dressing, the mango brings the dish together with its sweet bursts of fruitiness boosting the salty, sour qualities of the noodles. More

Cook the Book: Bittersweet Salad

The bittersweet-ness of this salad comes from the radicchio, sour blood orange segments, and tart pomegranate seeds dressed with a reduced orange-maple vinaigrette, which is really more of a syrup with a touch of aromatic orange flower water. The toasty pine nuts and little spoonfuls of creamy ricotta dolloped on top also complements the bitterness. More

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