I’m a wicked Forgetful Jones. I *did* make at least one interesting thing in my laboratory–I mean, kitchen. Inspired by (but of course, not following) a recipe in Plenty, I made this:
It is za’atar spiced roasted eggplant with lemon za’atar yogurt sauce, pomegranate seeds, and pine nuts, served over toasted pita. On the side is lentils with a sheep’s milk cheese crumbles.
It was good. Super filling. Healthy.
It’s getting made again, in some iteration, I’m sure.