Burnt aubergine with yellow pepper and red onion from Ottolenghi - The Cookbook (page 27) by Yotam Ottolenghi and Sami Tamimi

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

  • SpatulaCity on June 21, 2023

    Fresh and tasty salad. Added extra herbs to brighten it up. As the recipe says, it’s very pungent due to the vinegar. We don’t like things overly acidic, so we added some extra virgin olive oil on top for balance.

  • Ganga108 on March 02, 2022

    This recipe takes burnt (charred) eggplants and combining them with yellow or green capsicums and red onion, to form a dish perfect for eating with flatbread as part of a mezze spread.

  • kmattingly on April 22, 2013

    Lovely, colourful, extremely tasty salad

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