Herb and burnt aubergine soup from Ottolenghi Flavour / Flavor (page 42) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • ground cinnamon
  • ground cumin
  • dill
  • aubergines
  • garlic
  • onions
  • parsley
  • turmeric
  • vegetable stock
  • red chillies
  • black mustard seeds
  • baby spinach
  • coriander sprigs

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

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

    Can substitute chicken stock for vegetable stock.

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