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Yotam Ottolenghi's Stuffed Aubergine with Lamb & Pine Nuts
by
Sylvia Waltering
Calificación: 4.0
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%20mojo%20again.%20Thanks%20for%20still%20reading!%3C/p%3E%3Cp%3EThis%20is%20a%20recipe%20that%20I%20made%20a%20while%20agao.%20Easter%20Sunday%20to%20be%20more%20precise.%20I%20was%20spending%20Easter%20on%20my%20own%20this%20year%20and%20I%20didn't%20want%20to%20miss%20out%20on%20having%20lamb%20for%20Easter,%20but%20it%20seemed%20silly%20to%20do%20a%20whole%20roast%20for%20myself,%20so%20instead%20I%20just%20scaled%20down%20this%20wonderful%20Yotam%20Ottolenghi%20recipe%20from%20the%20Jerusalem%20cookbook.%3C/p%3E%3Cp%3EIt%20was%20delicious%20and%20the%20only%20issue%20I%20had%20was%20there%20wasn't%20quite%20enough%20sauce%20for%20basting%20when%20adjusted%20for%20one%20serving%20rather%20than%20four.%20My%20conclusion%20is%20that%20I'll%20just%20make%20it%20for%20four%20people%20next%20time,%20because%20than%20there%20won't%20be%20any%20sauce%20issues%20and%20it's%20so%20good%20that%20it%20should%20be%20shared%20anyways!%3C/p%3E%3Cp%3E(Sorry%20about%20the%20crappy%20picture,%20I%20couldn't%20wait%20to%20dig%20in!)%3C/p%3E%3Cp%3Ethe%20sauce%20dries%20out.%20Serve%20warm,%20not%20hot,%20or%20at%20room%20temperature.%3C/p%3E%3Cp%3EEnjoy!%20(recipe%20taken%20from%20The%20Independent%20Online)%3C/p%3E){kind=link}