Lentils with Broiled Eggplant
I have a new cookbook crush. In fact it may even be an infatuation. It started innocently enough, with a link from Heidi to a video interview with Yottam Ottolenghi. Now I had heard the name Ottolenghi mentioned before in vegetarian circles- always with proclamations of incredible food and concepts. Yet watching the video brought the passion and love embodied in Ottolenghi’s food to life. An Israeli born restauranteur who runs several eponymous restaurants in London with a Palestinian head chef, I immediately jumped over to Amazon and bought his new vegetarian cookbook, Plenty.