Hello from Toronto! As I write this I’m sitting in the living room, looking out into the backyard at several extremely fat squirrels, sipping coffee, and happily full after my breakfast of the delicious pumpernickel bread my parents always have – omnomnomnomnom. Yesterday was excellent: sushi, a walk with my sister down in the valley, a bit of shopping, and dinner at my brother and sister-in-law’s with my niece and nephew! A wonderful first day. Today I’m seeing the wonderful Catherine – we’ve known each other since we were all of 3 years old, I believe, which is nuts – and then tomorrow it’s off to Québec city to see more family.
What with things being so hectic this month, I’m resigning myself to posting only once a week until January – fellow bloggers out there, your organizational skills are incredible! That’s something I’ll be striving to improve in the new year… which is coming up INSANELY FAST.
But before then: Christmas! Which brings me to these festive little eggplant and zaatar crostini. What makes them festive, you ask? Why, they’re small and they’re topped with pomegranate seeds.
It’s been ages since I shared a burnt eggplant recipe with you guys – since this smoky eggplant tortellini, to be precise – but I don’t see why. It’s so easy and so delicious! Just poke a few holes in your eggplant, stick it under the broiler, flip it a few times for about an hour or so, and TADA. Smoky, buttery goodness ready to pop into whatever you please – baba ganoush, stuffed pasta, lentils…
The idea for these crostini came from a recipe in Ottolenghi’s Plenty. (Who’s surprised?) He roasts eggplant halves in the oven, then tops them with a buttermilk sauce, zaatar and pomegranate. Pieter and I tried it out a couple weeks ago and fell in love. The dish is undeniably festive, but rather difficult to pass around as an hors d’oeuvre at a party!! 😛 So I set out to capture all of those flavours, but in a bite-sized package.
I hope you’re all having a wonderful festive season! It has JUST STARTED SNOWING HERE, what perfect timing!!!! On that note, here’s the recipe! xx