Roasted aubergine with anchovies and oregano from Essential Ottolenghi: A Collection (page 64) 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

  • Tee.Tee on May 30, 2020

    Easy to prepare and delicious! I subbed fresh mint in for the oregano. Will make it with fresh oregano when my plants grow out.

  • Lsblackburn1 on March 26, 2020

    I put this on top of flat bread with hummus and ground lamb. Delicious!

  • blintz on February 23, 2020

    This was a huge hit! Everyone asked for the recipe. Very quick and I made it earlier in the day and then reheated the eggplant in a 300 degree oven for 10 minutes and then added the dressing and herbs.

  • Ro_ on January 29, 2020

    I liked this a lot, and even my partner who doesn't really like aubergines said he didn't mind them in this recipe. I think I probably used more anchovy than was in the recipe (I had a big tin and I didn't measure) but they didn't seem to suffer for it! Can't get fresh oregano here, but dried was OK. I reduced the heat to 200 fan and the cooking time by five mins, as I think the aubergines would have burned otherwise.

  • westminstr on September 08, 2019

    Wow, loved this! Made for two with one eggplant (about 1/3 of the recipe) and half recipe of the herbs and dressing. Just outstanding!

  • kath on January 26, 2019

    We love this! I have made it twice in one week.

  • Lepa on January 19, 2019

    We made this for a dinner party. It was really simple and delicious. I will definitely make it again!

  • JennyHay on December 26, 2018

    Very easy, superb flavours, a great side dish.

  • saarwouters on September 16, 2018

    Great side dish with lots of flavour! Simple indeed and easy to make ahead.

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