Aubergine pahi from Plenty More (page 226) by Yotam Ottolenghi

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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.214 in the US edition.

  • Ganga108 on March 02, 2022

    Ottolenghi ventures into the world of Sri Lankan cooking with this recipe for a classic Sri Lankan sweet-sour curry that is traditionally thought of as more of a pickle. He does not elaborate on the roots of this dish which is disappointing as it is such a famous Sri Lankan dish. I used the recipe as inspiration but have altered the recipe significantly. Traditionally Eggplant Pahi is both sour, sweet and spicy - it is like a cross between a pickle and a relish. The beautiful balance of sweet and sour especially makes this dish a favourite festive dish. There are many different variations of the dish. It makes a great condiment used with rice, roasted vegetables, sauteed tofu or just roti. In making Ottolenghi's recipe, I used a Sri Lankan curry powder and sauteed the vegetables.

  • Poppyseedbagel on October 11, 2020

    Made this again. I also cooked all in the oven which is a great idea and I used less oil than the recipe. Next time, I’d cook the spice mix with the vinegar more, to reduce the sharpness. I padded out the aubergine with mushrooms and actually their extra texture and flavour was an excellent addition. I served with yoghurt which was good.

  • Tabubua on November 27, 2016

    I suggest roasting the veggies in the oven rather than frying - I love this recipe but switched to roasting after the first attempt as it is a lot of frying! The roasted veggies take less effort, soak up less oil and taste even better.

  • Rutabaga on October 03, 2016

    I thought this was pretty good, although my husband and five-year-old weren't big fans. To be fair, I think this was at least partly because my eggplant was not too fresh and rather seedy, which gave it a slight bitterness in the finished dish. I was lacking lemongrass and curry leaves, so decided to add some cilantro to give it a little vibrancy. It would be interesting to try again with better eggplant and all of the curry paste ingredients. As swegener noted, it's not a difficult dish, but frying all of the vegetable separately takes time.

  • swegener on April 18, 2015

    This isn't so much complicated as time consuming. Each veggie has to be cooked separately for a while and if your cooking space isn't big enough has to be cooked in batches. Then it can be combined and cooked for a while. The sugar is really necessary to add balance to the dish.

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