I should have posted about this yonks ago, like last year when I first made it. I didn't because the photo was taken only as a hasty afterthought, isn't very good (and, worse still, betrays my laziness when lining tins), and doesn't remotely do the food justice.
But the 'cheesecake' is just so darn good, and our current spell of fabulous weather so utterly perfect for it (lunch al fresco, anyone?), that it would be wrong of me to neglect it any longer.
Like most (all?) of Ottolenghi's recipes, it is a work of genius. The main ingredients are simple and, of themselves, unspectacular (aubergines, feta, tomatoes). But combine them with some Ottolenghi magic, and you have something altogether quite wonderful.
I served it up to a party of 10, of whom one was a professed vegetarian. Needless to say, all the carnivores tucked in, too, and everyone fought for the crumbs. I won't make that mistake again. I'll be making two. I might even make it the centrepiece. It really is that good.
23 comments:
I've made a couple of Ottolenghi recipes and I've found some of them strangely over-flavoured, in particular the caramelised garlic tart. Perhaps this will change my mind though; I do love aubergines.
such a a clever idea, I've made feta and spring onion cheesecake before which was perfect summertime fodder - can't wait to try this!
I totally agree with you that every Ottolenghi recipe is a work of genius - I have not made something that is NOT divine from any of his books or columns yet. Brilliant.
Mmm, za'atar as the spice mix, it sounds wonderful!
Za'atar, feta AND aubergine - that truly is a happy threesome. I had never though of putting it all together in a cake though, what an interesting idea. The aromatic herbs and spices, the sharp cheese and the smooth aubergine, all complement each other so well.
Lizzie - will be interested to see what you think if you make this
Gastrogeek - do, do!
Gourmet Chick - good to know :)
Bellini - oh yes, the za'atar is certainly part of the magic
Grubworm - you've just summed it up rather eloquently! IT IS FAB
A savory cheesecake sounds like the perfect summer dinner. Thanks for passing this recipe along!
Looks amazing - I love the idea of savoury cheesecake
It looks pretty good to me. I have never had savory cheesecake, but I would love to try it.
I think your photo is supremely gorgeous. The weather looks hot and this looks decadent. Don't sell yourself short!
Sarah - you're welcome. It's perfect for a warm day. Can serve it hot, but I think it's better cold
Caked Crusader - it's great. Can vary the ingredients, obviously, but this combination is excellent
Cakelaw - you must make it!
Krista - aw, thank you :)
sounds divine! although i'm no fan of aubergine so i'd swap it for courgette me thinks. will so be making this in a not to far future. yum.
pallyptOh, this looks so divine and most of all simple! I look forward to getting to the kitchen! Thankyou! Warmly, Maggie@auberginesandolives.com
You are right - it really is the perfect weather for this! It sounds fabulous.
Now I want one. Two, actually, one I have to "share," and one I won't tell anyone about.
Bless Ottolenghi!
Now I want one. Two, actually, one I have to "share," and one I won't tell anyone about.
Bless Ottolenghi!
Please delete the second "Running From the Stove" comment. My apologies
Nice. This has shot straight to the top of my "to make" list.
Actually made this the other day and guests were fighting over it - so simple and pretty amazing!
Oh this is so on my list - I've just cooked Ottolenghi's [genius] open kibbeh pie and the cauliflower cake so this is a perfect way to get the hat-trick! Just right for this time of year with a tomato salad.
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