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Marinated aubergine with tahini and oregano from Ottolenghi: The Cookbook (page 26) by Yotam Ottolenghi and Sami Tamimi

  • coriander leaves
  • aubergines
  • lemons
  • dried oregano
  • tahini
  • red chiles

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Notes about this recipe

  • chawkins on September 21, 2017

    This was good either with or without the tahini sauce. It was much lighter without the sauce but the tahini added richness.

  • KarenS on September 07, 2015

    Delicious even without the tahini sauce (I forgot to make it). It's too hot to turn the oven on, so I sauteed the eggplant on the stove top, then covered and let cook until the cubes were creamy. I don't like cilantro, so I put in extra oregano and it was great.

  • wester on November 14, 2014

    This was good but not spectacular.

  • cespitler on November 01, 2012

    Wow! This will definitely make an appearance again soon with all the eggplant I have growing in the garden. The roasting of the eggplant brings a little smokey flavor, the herbs and lemon in the marinade bring a fresh punch, then it's all topped off with a tahini creaminess. I had a couple small white eggplant, which brought a little lighter presentation to the dish than is in the color picture.

  • vinochic on July 30, 2012

    Delicious-so flavorful!

  • L.Nightshade on May 22, 2011

    I started the eggplant on a grill pan for char marks, so it only took about 10 minutes to finish in the oven. The amount of green herb called for in the recipe is insufficient to make it look like the photo in the book, I'd multiply them next time to assure herbs in every bite. I marinated the eggplant for about eight hours in the refrigerator, brought it to room temperature before serving. I think I slightly prefer the warm eggplant with sesame dressing from the ENYT. but that dish has a more asian taste. This one works well with Mediterranean flavors

  • Jane on May 15, 2011

    I thought this was so delicious I couldn't stop myself sneaking pieces every time I passed the dish as it was marinading. I made the tahini sauce and although it was good I think I preferred it without the sauce. There seemed to be a lot more herbs in the photo in the book than I had but I thought it was great as it was. Half the recipe was left over (cannot get my kids to eat eggplant) so I'll see if it's even better tomorrow.

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