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

  • paul_449t9u on February 06, 2026

    Great flavor profile. A little more time consuming than I originally thought, but it was worth it in the end.

  • Botanybird on January 24, 2026

    This is a great meal if you want to give meat a rest. Very tasty and satisfying. The dumplings held together well, but could be cooked a bit longer in the pan I think. Yes it takes a long time to put together, but all Yotam’s recipes take time. A showstopper for a party.

  • ash_2fquo3 on January 16, 2026

    Least favorite recipe out of this cookbook so far. Was not a fan of the texture and the flavor was surprisingly underwhelming.

  • treay on November 14, 2024

    For dinner, I made a three course meal, which was truly enjoyed by both hubby and I. It was an Ottolenghi's affair... ?? We had Corn cakes with beetroot and apple salad for entrée, followed by Aubergine dumplings alla Parmigiana with stir fried greens with a dash of chilli oil on the side for our main dish. Dessert was unbelievably good... Fresh berry tartlets with mascarpone cream ????. Had a double tick from hubby. Feeling fantastic!!

  • IvyManning on May 13, 2024

    A thoroughly inefficient recipe. Makes a huge mess.

  • Io.veronicascott on January 24, 2023

    Solid solid meat replacement

  • Crumbles on January 17, 2023

    This was easy to make but you do need to set aside some time. Upon serving, I was stunned as to how much I enjoyed it. Absolutely scrumptious. Now on the repeat list.

  • Sophph on July 27, 2022

    This was a revelation! Yes, it's a bit faffy, and mine wouldn't win any awards in the looks department, but the taste was amazing and I'd definitely make it again.

  • 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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