Aubergine, potato, tomato from Plenty More (page 219) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.207 in the US edition.

  • CourtneyT on March 18, 2025

    Delicious! Lots of easy preparations results in a beautiful dish. We aren’t big breakfast eaters so I halved this to serve as dinner for two. It could have easily served three but luckily my husband was hungry.

  • Ganga108 on March 02, 2022

    This is a lovely brunch dish. The sort that you can centre your brunch spread around. Add bread and real butter, home made jams, fresh coffee and full cream milk, fruit juice, sliced fresh fruit or perhaps baked fruit, a few cheeses, bircher muesli, yoghurt and some buttery pastries. This, plus the weekend papers and some good gossip, is all you need to spend half a day in unadulterated bliss. Of course, it also makes a great supper dish – I might make it on a cold Spring evening. Who doesn’t want something fried on a cold night? it takes a while to make and has 8 or 9 processes. He floats eggs on top of the fried vegetables – I use burrata, bocconcini or buffalo mozzarella. Actually the dish is somewhat similar to Mixed Vegetables with Green Chilli Oil, another dish from Ottolenghi.

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