Iceberg wedges with smoky aubergine cream from Ottolenghi Flavour / Flavor (page 38) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Accompaniments: Celeriac steaks with Café de Paris sauce

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Notes about this recipe

  • anna_duvrgw on April 14, 2026

    This is a great celebration salad - many steps but worth it for the satisfying tastes and textures, which work together for a perfectly rounded deliciousness

  • foolstwist on February 22, 2024

    I like this salad a lot! Not sure if it's worth the time it takes but it's not your regular salad and the egglplant cream is just as good as everyone says. I also think the crunchy bits are REALLY good, but I would add the pumpkin seeds with the almonds - mine weren't as toasted as they could have been.

  • lholtzman on February 21, 2024

    This recipe is easy, but takes a while. Luckily most of the time consuming parts can be done in advance. The eggplant cream is delicious. If you like baba ganoush, you’ll like this salad. I made the cream the night before and put in the fridge. I made the crunchy bits the same day because it’s relatively easy, but I bet those also could be made in advance. All parts are key to this dish because the combination of textures is as important as the combination of flavors. It’s well worth the time in my opinion.

  • MariaSwe on April 30, 2023

    So many steps but in the end it was totally worth it. I had to brown the eggplants in the oven instead of charring in a griddle pan, and I can imagine it would be even better that way. I also used half panko and half sourdough since I didn't have quite enough of the bread. Even so this was terrific!

  • Skamper on March 20, 2023

    As I was going through the many steps to make this salad, I began to doubt it could be worth the work involved (not difficult, but time consuming). How wrong I was! Absolutely delicious. I made a half batch.

  • Io.veronicascott on January 24, 2023

    Just the best, honestly.

  • Crumbles on January 17, 2023

    This salad is immense, huge, and makes a wonderful table centre piece. I did it for 6 people and there was some left. Next time I'll make this along with some grilled chicken or fish and it would be a good match as a main course.

  • ellwell on October 19, 2022

    Delicious and also refreshing. Will repeat.

  • bendres on September 07, 2022

    This was fabulous. I now use the crunchy topping in place of croutons on my basic lunch salads.

  • KarinaFrancis on September 13, 2021

    Omg this was amazing! All of the elements worked perfectly together and it’s easy to achieve on a weeknight if you make the aubergine cream the day before. We had it with roast chicken but it would go with any roast or grilled meat. My aubergine adverse beloved liked it so much he’s requested a repeat tomorrow to use up the extra cream.

  • JennyHay on April 24, 2021

    This is one of my all time favourite salads. Great with slow roast shoulder of lamb or any of the meatballs from Simple. I adore the crunchy topping and all the ingredients work so well together.

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