Aubergine tricolore (and more) from Plenty (page 114) by Yotam Ottolenghi

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

  • anya_sf on July 12, 2018

    We thought this was delicious - not too heavy and quite refreshing. The "salsa" only marinated for 30 minutes, but was still good, and leftovers were great the next day. I used fresh mozzarella, but not buffalo. I didn't have coriander, so substituted mint, which was also good (a bit less since it's strong). Basil or fresh oregano would probably also be delicious.

  • Delys77 on May 21, 2014

    Not a winner for us. He doesn't have you salt the eggplant to remove any of those bitter juices, plus the salsa of sorts isn't meant to be seasoned, plus the balance between the tomato and the pepper seemed a bit off to me. On the whole not something I would repeat.

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