Pasta alla Norma from Essential Ottolenghi: A Collection (page 184) by Yotam Ottolenghi

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

  • Eat Your Books

    Can substitute ricotta salata cheese for pecorino Romano cheese.

  • dinnermints on August 12, 2020

    Very good. In the sauce, eggplant had an unctuousness from being roasted, even though I ended up using less oil and dried it out a bit (typical for me). I sprayed olive oil on the eggplant with a pump spray; maybe would try brushing it next time (or tossing it and hoping for the best, as that really would be more simple). Per other posters' suggestions, I also reduced the oven temp by 25 degrees. I used one can crushed fire roasted tomatoes and one can whole, and that seemed to work pretty well. I roasted the eggplant a couple of days in advance, and might do that again.

  • Lepa on February 24, 2020

    This was delicious. The tomato sauce was so rich and had such a wonderful taste. I followed other posters' suggestions and brushed olive oil on the eggplant rounds after trying to toss the slices and finding that only a few ended up with olive oil. I should note that I accidentally bought one can of sauce and one can of whole tomatoes and the resulting sauce was so good and saucy I might do the same next time.

  • aargle on February 19, 2020

    I was expecting a very pleasant pasta dish but was delighted to find that it was fabulous. I followed the recipe to the letter and next time will reduce the cooking time of the eggplants by 5 minutes. I love these recipes that are more than the sum of its parts.

  • Ro_ on January 17, 2020

    Aubergine being one of my favourite foods, I really loved this and even my partner who doesn't really like aubergines that much enjoyed it. Used parmesan cheese, and dried oregano instead of fresh. Like another note-leaver, a few of my aubergines got a bit burnt, so I'd reduce the heat or the time in the oven next time. Also agree with the comment that said tossing the aub slices with oil in a bowl doesn't result in even coating.

  • JJ2018 on May 08, 2019

    Really enjoyed this - as other reviewers say this tasted a lot more impressive then the list of ingredients would suggest. Pecorino really added to the dish. Will definitely make again

  • seherhussain on March 31, 2019

    Super easy to put together (thanks to the baking of the eggplant) and delicious results! Will repeat.

  • ksg518 on February 11, 2019

    This was delicious - a recipe where the ingredients add up to something more than you expect. I like the idea of roasting the eggplant although I nearly burnt mine so I'll either slice them thicker next time or reduce the cooking time. I didn't have the dried chilies so I just added a small pinch of red pepper flakes.

  • Zosia on December 12, 2018

    Very tasty and quite doable on a busy weeknight. I particularly liked the treatment of the eggplant.

  • nadiakoj on December 04, 2018

    Fabulous dish. One of the best pasta dishes we've had at home

  • anya_sf on October 27, 2018

    I baked the eggplant a day ahead. Tossing eggplant with olive oil in a bowl coats it unevenly; it's more work, but brushing with oil works better - however, it didn't seem to matter in the final dish. The only mild chile I had was a large pasilla, so I tore a couple of pieces off and simmered them with the tomatoes, then removed them with the oregano stems. Used 12 oz spaghetti. This recipe is unusual in that the eggplant remains in slices and the tomatoes whole, but somehow it works. My family devoured this.

  • Astrid5555 on October 18, 2018

    One of the best pasta alla Norma recipes I have cooked so far. Eggplants are baked in the oven separately and then added to the finished tomato sauce. Used Aleppo pepper flakes for additional smokiness and topped the pasta with some leftover feta cheese I happened to have in the fridge. Husband was very happy ;-)!

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