Aubergine with buttermilk sauce from Plenty (page 110) by Yotam Ottolenghi

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

Schooffiecooks on March 27, 2026

It looks great but we didn't like it. This Asian aubergine was way to soft after the cooking time, and no fan of the buttermilk sauce too.
prkrgrant on February 16, 2025

Not quite there. The presentation is nice but a bit bland. I think smoking the eggplant and/or working on the sauce a bit would really benefit the dish but not something I plan on making again
Plumberful on February 02, 2024

Made this for the first time tonight and we loved it! My eggplant was meltingly soft and buttery. I did use good Aleppo pepper, while roasting and I made the sauce with homemade Crème Fraîche. I also added lemon zest to the sauce. Will make this again.
DePollepel on August 29, 2021

nice dish but like the other aubergine recipe much better. make sure to grill long enough
billcranecos on June 21, 2021

Made this for the first time. I was skeptical of how this would turn out but my wife loved it. Will definitely repeat.
MarciK on August 06, 2019

I suspect my recipe had the Celsius oven temperature instead of the conversion to Fahrenheit. I will try cooking at 350 degrees next time.
pattyatbryce on January 16, 2019

We loved this one.
mzgourmand on April 28, 2018

I feel out of step as well: I found this recipe somewhat bland too. Worse, I've made it twice and had it also at a friend's and the eggplant itself the recipe's method using never resembles the picture. I make a lot of eggplant-based recipes and am able to achieve a lovely, melting eggplant texture, just not with this recipe, even when substantially extending cooking times. My spouse, however, did enjoy the dish.
Boffcat on February 18, 2017

I feel a bit out of step with my fellow reviewers, as I have to confess I found this a little bland!
Astrid5555 on May 05, 2016

Lovely recipe for company, great presentation, got rave reviews!!
LayDi1 on May 03, 2016

I only use Greek yoghurt instead of the buttermilk so it is less liquid. Great recipe: easy, very tasty and beautiful!
Rutabaga on March 30, 2014

What a beautiful presentation, and it tastes good, too. Do use large eggplants; I chose smaller ones, as that's normally what I prefer, but after roasting them this way there just wasn't enough flesh left, so in this case bigger is better.
mziech on November 10, 2011

made this a few times for guests. easy recipe, can be prepared in advance, and guests are always impressed, recommended