Whole burnt aubergines with charred egg yolk, tahini and chilli sauce from Honey & Co: Chasing Smoke: Cooking Over Fire Around the Levant (page 21) by Sarit Packer and Itamar Srulovich

  • ground cumin
  • aubergines
  • lemons
  • parsley
  • caster sugar
  • tahini
  • red chillies
  • green chillies
  • egg yolks
  • EYB Comments

    See recipe for how to cook without a BBQ.

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

    See recipe for how to cook without a BBQ.

  • metacritic on August 03, 2022

    Surprisingly easy for a dish that is a bit of a showpiece. The eggplant roasts over coals until it collapses and then you slice the eggplant, dress it in a lemon-based dressing, tahini, and an egg yolk over which you place coals to briefly cook the dish a little further. Company worthy for sure.

  • lou_weez on October 03, 2021

    Delicious and easy.

  • eliza on September 14, 2021

    This recipe was fantastic and quite easy to pull together. I did my eggplants in a cast iron pan on the stovetop and that worked out well (cut eggplant in half, sear in olive oil med high heat for 3-5 minutes with lid on, cook on other side 3-5 min, flip over again, lower heat, lid on for another 3-5 min). The only problem was the egg yolk, so I poached one whole egg sous vide for the top. Very delicious. Great use of eggplant, tomatoes, chillies, parsley from the garden.

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