Ottolenghi: The Cookbook
Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses
Page 46
(1 review)
View photos (2)Tags: vegetarian pumpkin roast pomegranate aubergine yoghurt visual garlic pomegranate molasses burnt aubergine
Recipe Reviews
friederike from Berlin,
This was really delicious! The burnt aubergine was the key ingredient, don't omit or substitute it, even if burning the aubergine seems tiresome! I also liked the sesame and nigella seeds; however, I couldn't have cared less for the pumpkin seeds.
Served with Celeriac and Lentils with Hazelnut and Mint. For four, the portion size is a bit on the small side; don't eat if you're having an important meeting the next day, or serve for a date - the sauce pretty garlicky.
(edited 19th October 2012) (0) comment (2) useful
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