In fact, Dan and I tried the Braised Eggs with Beef, Smoked Aubergine and Tomato tonight, and it totally rocked our world. I can definitely see what the fuss is about, as there's a certain magic about Ottolenghi's food that makes is both sophisticated but not intimidating to prepare.
As you can see above, I substituted the beef for ground chicken and it worked great. The aubergine (aka eggplant) was fussy to prepare, as it called for cooking it on an open flame. I went for it, since I wanted to create the dish exactly as Ottolenghi suggested, but after the high-maintenance experience, I realized I could've just grilled it or put it in the oven.
The best part of the dish was the runny egg, which we broke into the fragrant meat and eggplant mixture. It served as a velvety binder for all that roasted goodness, and I was grateful that I didn't overcook the eggs. Phewww... I'd say this first Ottolenghi experience was a hit, and I now can't wait to continue with more dishes soon.
Braised Eggs with Beef, Smoked Aubergine and Tomato recipe, courtesy of ottolenghi.co.uk
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