This is a winning recipe to make for friends as everything can be prepared in advance – the aubergine can be roasted, the saffron yoghurt put together, all the nuts and herbs ready to go – and then just simply assembled before serving. It's also big and bold – both visually and in terms of flavour – which helps add to the ‘wow'. When dressing roasted vegetables with thick sauces like this, we tend to use a large slotted spoon in our shops. scoop up the sauce with the spoon and then, holding the long handle in one hand (and making sure the spoon head is over the platter), use your other hand to firmly bash the handle a few times. This will, with a tiny bit of practice, help the sauce to fall through the spoon evenly and elegantly on to the vegetables.
Full Recipe
Author
Ottolenghi | 2024-04-01
Source
