Ottolenghi Puy Lentils and Eggplant — Cooks Without Borders

Where shall we go? What shall we cook? Cooks Without Borders is Leslie Brenner's interactive, personal blog about cooking through the world's cuisines. In your kitchen, you're a citizen of the world. Cooks Without Borders features recipes, stories, photographs and cookbook reviews from Leslie Brenner, a cookbook author, former Los Angeles Times Food Editor, and currently restaurant critic at the Dallas Morning News, along with posts and recipes from guest bloggers. © 2015, 2016 by Leslie Brenner.

France's famous green lentils du Puy come together with roasted eggplant, tomatoes and yogurt in this fabulous vegetarian main course adapted from Yotam Ottolenghi's 'Ottolenghi Simple.' It’s not as easy as it used to be to find real-deal appellation d’origine protégée lentilles du Puy in the United States; go for the nicest, small, deep-dark green French green lentils you can find; the lighter, larger greyish ones are fine, but not as distinctive.

Yotam Ottolenghi's recipes for Valentine's Day, Food

Untranslatable eggplant, and Iraqi breakfast – Cafe Liz

Easy Greek Stuffed Eggplant (Papoutsakia Or 'Little Shoes

Yotam Ottolenghi's recipes for tinned pulses, Food

Eat This Poem

Make some room in your lunchbox for these 27 bean salads

Peach and Chile Galette With Pistachio Frangipane Recipe - NYT Cooking

Lentil & Aubergine Stew Ottolenghi Simple Cook Book Vegan

69 sweet and savoury brunch recipes

Ottolenghi's Chickpeas and Swiss Chard with Yogurt — Cooks Without

Yotam Ottolenghi — Recent Stories — Cooks Without Borders