Aubergine cheesecake from Essential Ottolenghi: A Collection (page 254) by Yotam Ottolenghi

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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

  • chawkins on September 13, 2017

    Like anya_sf, mine also took 50 min of baking to set. It is a simple recipe but does take some time for the cook, with the pre-baking of the eggplant and the baking of the assembled cheesecake, the total oven time is hour and a half. We both like it , it is a good use of the abundant eggplants coming out of the garden.

  • anya_sf on July 30, 2017

    I used 1.5 eggplants (a bit over 1.5 lbs) and only 4 oz cream cheese, because that's what I had left. I roasted the eggplant earlier in the day. I assumed that the cheese mixture did not have to be mixed completely smooth - the feta was still in small lumps - anyway, it worked fine. Mine took 50 min to bake, and even then, it was set but just barely lightly browned. We loved it. Three of us ate nearly all of it, and gladly would have eaten all had the side dish been less filling.

  • ksg518 on August 18, 2015

    Agree with the other notes that this is a great recipe. As others have noted, it does take time but most of it is hands off. I might try roasting the eggplant ahead of time and letting it come back to room temperature before proceeding to the next step. It occurs to me that you could substitute other vegetables for the eggplant (although I love eggplant). Perhaps roasted zucchini?

  • hillsboroks on August 10, 2015

    Fantastic recipe, not too difficult and full of flavor. Like emilyrf I also was able to convert a non-eggplant eater into someone who raved about this dish. I used some of the numerous Japanese eggplants coming out of our garden and while it does take time, it is not very much hands-on time, most of it is just oven time. Both my husband and I, and the next door neighbors that I shared half of the finished cheesecake with, all agreed that the flavor just got better as it cooled closer to room temperature. I also think this would make a fabulous appetizer that could be made ahead, allowed to cool to room temperature and then cut into small squares to serve.

  • emilyrf on July 22, 2015

    Absolutely lovely. I agree with Jane that it takes a long time - definitely not one to throw together on a whim, but it's not too demanding and the results are well worth it. I'm tempted to throw in some other roasted Mediterranean vegetables, and dot the surface with little cubes of feta, but this paired beautifully as a side-dish with some spatchcocked chicken, and even converted an aubergine-hater.

  • Jane on October 29, 2014

    Fantastic. It takes a long time from start to finish - over 90 minutes - but most of that is just oven time. The prep time is very quick. And it is so good. Mine needed an extra five minutes in the oven to get golden.

  • DeborahBluhm on September 21, 2014

    Was fab! Next time I will roast the tomatoes along with the aubergines too make it sing even more! So easy and quick too prep :)

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