Aubergine with herbs and crispy garlic from Ottolenghi Flavour / Flavor (page 251) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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

Accompaniments: Chickpea pancakes with mango pickle yoghurt; Tomato salad with lime and cardamom yoghurt; Chaat masala potatoes with yoghurt and tamarind; Confit garlic hummus with grilled mushrooms; Neil's grilled onions with green gazpacho; Sweet and sour onion petals; Olive oil flatbreads with three-garlic butter

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

  • GinaRhodes on September 10, 2025

    Good but not great. I made it with tiny garden eggplants and the technique gave it a better texture but it still hasn't convinced me to love eggplants.

  • Blondelectual on February 22, 2021

    Absolutely amazing flavor. Be careful not to burn the garlic, it happens in an instant. If it happens pick out golden ones only, everything else will be super bitter and ruin the dish. So glad I tasted before mixing. A lot of oil, but so worth it in the taste.

  • luluf on September 30, 2020

    Delicious. I didn't need to cook my eggplants for the prescribed time though. Perhaps I cut them too small.

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