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Marinated aubergine with tahini and oregano from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi

  • coriander leaves
  • aubergines
  • lemons
  • oregano
  • red chiles
  • tahini

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)

Notes about this Recipe

  • L.Nightshade on May 22, 2011

    I started the eggplant on a grill pan for char marks, so it only took about 10 minutes to finish in the oven. The amount of green herb called for in the recipe is insufficient to make it look like the photo in the book, I'd multiply them next time to assure herbs in every bite. I marinated the eggplant for about eight hours in the refrigerator, brought it to room temperature before serving. I think I slightly prefer the warm eggplant with sesame dressing from the ENYT. but that dish has a more asian taste. This one works well with Mediterranean flavors

  • Jane on May 15, 2011

    I thought this was so delicious I couldn't stop myself sneaking pieces every time I passed the dish as it was marinading. I made the tahini sauce and although it was good I think I preferred it without the sauce. There seemed to be a lot more herbs in the photo in the book than I had but I thought it was great as it was. Half the recipe was left over (cannot get my kids to eat eggplant) so I'll see if it's even better tomorrow.

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