Burnt eggplant pickle with garlic yoghurt from Ottolenghi Test Kitchen - Extra Good Things (page 28) by Yotam Ottolenghi and Noor Murad

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

  • KarinaFrancis on January 22, 2023

    It’s hard to go wrong with an Ottolenghi eggplant dish and this is no exception. As recommended, I made the pickle the day before we were going to eat it and it had mellowed beautifully. I only deviated from the recipe by adding a pinch of chilli flakes and would do it again. Even the eggplant adverse Silver Fox devoured it.

  • domechef on October 17, 2022

    Other than reducing the amount of oil to three tablespoons (which was enough) I followed the recipe just as written. The balance of spices and acid is spot on. A delicious recipe which must be repeated. I'm sure spices like mustard seeds and/or curry leaves will also work.

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