Burnt aubergine, tomato, and tahini from Ottolenghi Test Kitchen - Shelf Love (page 83) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pita

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 courgettes or red peppers for aubergines.

  • eliza on September 22, 2025

    This was lovely and easy to make. I had garlic, tomatoes, eggplant, and dill from my garden, and had already roasted the eggplant and made a tomato sauce. So this was easy to pull together. I omitted the cumin in the topping, and used sunflower seeds. I had this with multigrain sourdough from Evolutions in Bread book. Will make again for sure.

  • patioweather on July 02, 2024

    I think I wanted more tahini and less tomato. Also, if I had followed the instructions, my eggplant would stil be in quite large chunks. I gave it a blitz with an immersion blender.

  • FJT on March 02, 2024

    This is a lovely dip with great depth of flavour. Will definitely make many times.

  • lp10731 on August 09, 2022

    Made this for a 'meat and potatoes' kinda crew, and they surprisingly liked it. Served with homemade pita bread.

  • KarinaFrancis on October 16, 2021

    Really yummy and approved by the eggplant adverse Silver Fox. I added a touch of smoked paprika because even though I cooked the eggplant on the bbq it wasn’t quite smoky enough. Will be repeating this over the summer

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.