Aubergine dumplings alla Parmigiana from Ottolenghi Flavour / Flavor (page 156) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • basil
  • Parmesan cheese
  • ricotta cheese
  • aubergines
  • garlic
  • paprika
  • parsley
  • caster sugar
  • tomato paste
  • tinned tomatoes
  • breadcrumbs
  • eggs
  • chilli flakes
  • egg yolks
  • fresh oregano
  • pitted Kalamata olives

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

  • SheilaS on May 23, 2021

    Excellent dish! I made this to bring to a couple where one is avoiding meat and the other is a die hard carnivore. This received raves from both of them. The sauce reduced further once they reheated so next time I'll make more.

  • Astrid5555 on April 07, 2021

    As mentioned by all the other reviewers this is quite time-consuming but so, so delicious. Even my veggie-averse sons like it. I streamlined the recipe a little bit and did not use an extra baking dish, rather utilized a larger pan for making the sauce and put the dumplings in there as well for the oven.

  • Glinys on April 06, 2021

    Amazing new take on a favourite dish - we had it for a special occasion served with chilli spiked greens

  • mademoisielle on March 19, 2021

    Really delicious! takes a while to come together, and the aubergines indeed need a bit longer in the oven. If I had more time I'd probably let the dumplings firm up in the fridge/freezer before frying because they were quite wet & prone to falling apart. I also doubled the sauce which was a good decision, and had it with pasta.

  • Lsblackburn1 on January 01, 2021

    A bit labor- intensive, but very delicious. I made it just as written, but next time would give the eggplant 10-15 more minutes - it was a bit underdone. I wasn’t sure the dumplings would fry up without breaking apart, but they did! Served over cheesy polenta.

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