Lauki, the humble vegetable of India, is lifted to new heights in this recipe. Melon slices are marinated in garlic and oil for half an hour, then pan fried until tender and golden brown. They are then drizzled with a tomato sauce and chilli oil, and topped with creamy feta. Delicious!
The genesis of this recipe is from Ottolenghi’s Plenty More. He has a similar dish that uses marrow. When a recipe specifies marrow as an ingredient, confusion ensues. Unlike the UK, Australia does not have a generic marrow, or indeed a variety of marrows. The closest we get to marrow is large zucchinis, yet these are difficult to purchase as it is baby zucchinis that are all the rage now and shops stock only these.
India, however, has many melons, close enough, and they are available in Indian and Asian shops. For this recipe I used Long Melon (Lauki). It worked really well. A friend says that this is too, too much – lifting the humble Lauki to new heights! It does work very well. And with only a few soft seeds in the centre, there was no need to remove them before cooking.
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.
It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Browse our Lauki recipes and our Zucchini dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.