Roasted aubergine, feta yoghurt, Aleppo chilli and pistachio from Falastin: A Cookbook (page 111) by Sami Tamimi and Tara Wigley

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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

    See recipe for variations. Can substitute any other chilli flakes for Aleppo chilli flakes.

  • metacritic on January 20, 2024

    Exceptionally good; exceptionally easy. A perfect roasting technique and the whipped feta + yogurt is a terrific enhancement.

  • snackbaby on November 25, 2023

    easy and absolutely delicious. perfect little dish.

  • bernalgirl on October 31, 2022

    A very easy recipe that lends itself to advanced prep. I roasted eggplant and sweet potatoes in the morning and brought them to room temperature while making the feta yogurt. I thought the proportions of the feta yogurt were off, I wanted more feta and also added onion powder and more salt. I would also use plain rather than Greek yogurt next time to achieve more of a drizzle rather than blobs of sauce. That said this was absolutely delicious and I plan to make it all winter with squash and sweet potatoes and to add zucchini to the eggplant next summer.

  • DePollepel on August 26, 2021

    delicious!

  • Running_with_Wools on May 17, 2021

    Easy, fast, and really good. Excellent way to prepare eggplant.

  • Astrid5555 on August 29, 2020

    Perfect make ahead recipe. Makes a big batch of feta yoghurt. Make sure to bake enough eggplants, because they will be gone quite quickly. Everybody love them.

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