I’m a little late to the party discovering the wonderful world of vegetables with Yotam Ottolenghi, a UK based chef. His recipes are inventive, delicious and will satisfy even the most skeptical non-vegetarian eaters.
This chermoula baked eggplant packs a seriously delicious flavor punch. The brightness of the mint and cilantro and citrus tang is balanced by the creamy yoghurt. So easy to prepare and one of my favorite meals so far this year.
I substituted brown rice couscous to make the dish gluten free. Quinoa or buckwheat kernels would also taste great.
Get the recipe featured on the NY Times here.