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Mixed vegetables and yoghurt with green chilli oil from Plenty More (page 205) by Yotam Ottolenghi

  • red peppers
  • ground cumin
  • aubergines
  • mint
  • parsley
  • tomatoes
  • Greek yoghurt
  • courgettes
  • green chillies
  • dried mint

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Notes about this recipe

  • dinnermints on February 11, 2018

    Excellent! We also roasted everything instead of frying - turned up the oven to 425 for the zucchini, eggplant, and bell pepper, and roasted them for 20 minutes in two batches (altogether one hour of roasting including the tomatoes). Next time I'd salt the vegetables before roasting; maybe 3/4 - 1 tsp altogether. Strangely, the serrano pepper we used was about as spicy as a bell pepper - have never encountered that before. We ended up adding a cayenne pepper as well.

  • leahorowitz on September 09, 2016

    Easy and delicious, the three components really complement each other. Instead of frying the vegetables I roasted everything in the oven (seemed like a waste of energy to turn on the oven only for the tomatoes and it's probably healthier as well).

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