Aubergines with crushed chickpeas and herb yoghurt from Plenty More (page 179) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.167 in the US edition.

  • foodgloriousfood on March 30, 2024

    Sole voice of dissent here. I made this to use as a dip it didn’t have very much flavor, and I really didn’t like the texture even though I love eggplant. It also went brown very quickly

  • Ganga108 on March 02, 2022

    How comforting is a dish of eggplant, roasted in thick slices, with chickpeas and cumin, toasted, and a drizzle of minty yoghurt sauce. How satisfying. The eggplant is darkly roasted but achingly tender, the chickpeas are mixed with lemon flesh for an enlivening tang, and the yoghurt adds a light freshness to the dish. Wonderful! And the crushed chickpeas on their own are fabulous on toast.

  • okcook on March 04, 2016

    I love the way the eggplants come out from the oven. Nice and crunchy on the outside and soft on the inside. I used cooking spray rather than all the oil called for and I resprayed them half way through. The yoghurt mixture wasn't at room temp so it made the dish not as appealing as a dinner side. Next time I will leave it out on the counter. This is a great summer dish. It can all be prepared ahead of time.

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