Silky steamed aubergine from Ottolenghi Comfort (page 93) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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 malt vinegar for Chinkiang vinegar and sunflower oil for peanut oil.

  • Ganga108 on September 22, 2024

    Excellent! At last O has done a steamed eggplant dish. Why does it take so long? (I remember Nigel Slater writing some very disparaging remarks about steamed eggplant, but some years later he saw the light too.) This is easy to make and delicious - I cooked the eggplant in the Instant Pot (4m HP; 5mNR) while making the soy dressing.

  • Ganga108 on September 22, 2024

    Works as part of a spread as well as side dish or vegan main. Variation note: Soy dressing is also good for cold silken tofu too.

  • MarionBear on September 16, 2024

    Delicious, quick and tasty

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