Sweet-and-sour eggplants with nuts, sultanas, basil, and peperoncino (Melanzane alle noci e mandorle) from Mediterranean Hot and Spicy: Healthy, Fast, and Zesty Recipes from Southern Italy, Greece, Spain, the Middle East, and North Africa (page 49) by Aglaia Kremezi

  • almonds
  • basil
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute Aleppo pepper, Maras pepper, or hot red pepper flakes for dried peperoncini peppers. Refrigerate for one day.

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

Accompaniments: Tunisian meat pies (Samboosak); Tunisian cheese pies (Samboosak)

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 Aleppo pepper, Maras pepper, or hot red pepper flakes for dried peperoncini peppers. Refrigerate for one day.

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