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

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fava; Crushed carrots with harissa and pistachios; Batata harra

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.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.193 in the US edition.

  • Ganga108 on March 02, 2022

    A glorious mix of fried vegetables in yoghurt – indeed exquisite, and direct from Istanbul (via Ottolenghi). Most of the veg are deep fried, but don’t let that put you off as it is indeed glorious. It works well with baked, roasted and grilled veg as well.

  • 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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