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

  • coriander leaves
  • dill
  • aubergines
  • garlic
  • mint
  • green chillies

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

  • 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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