Burnt aubergine with garlic, lemon & pomegranate seeds from Jerusalem (page 79) 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

  • Hansyhobs on January 29, 2022

    Nice, although I used a very large garlic clove so it's a bit overwhelming.

  • Frogcake on October 03, 2021

    Delicious. I didn’t have a pomegranate so I drizzled pomegranate syrup on it. Would make this again.

  • Barb_N on July 20, 2020

    I substituted pomegranate molasses for seeds - both due to preference and lack of access (#covidcooking). A nice change from tahini based baba ghanoush.

  • clcorbi on August 15, 2017

    Yum. I made this for book club. I ran it through my food processor because my burnt eggplant didn't break down quite as much as I wanted. This got me a nice, scoopable texture. Also, I upped the garlic to 3 cloves, which I would do again. I served this with pita chips and everyone really seemed to enjoy it. Unfortunately, I didn't have any pomegranate seeds for the garnish, but I think the sweet/savory flavor would be lovely here so I'll make sure not to skip them next time. I added some sliced scallions as a garnish to compensate.

  • JLDuck on September 14, 2016

    Absolutely brilliant with the fish and caper kebabs.

  • WFPLCleanEating on November 13, 2015

    Kind of bland in flavor. (Rachel S-K)

  • TrishaCP on April 20, 2014

    Overall verdict for me was fine but nothing special. I forgot to serve this with the pomegranate seeds, so maybe I missed out in what would set this recipe apart, but I think they would have helped with the visual appeal if nothing else! I found the plain eggplant dip to be tasty but possibly not worth the time it took to burn the eggplants (I used the roasting method which worked fine.) I did give it a quick blend in the food processor since I was worried the eggplant strands would be hard to eat. Compared to a traditional baba ghanoush recipe, I didn't miss the tahini at all.

  • Rutabaga on April 09, 2014

    I thought this had wonderful flavor, and loved the bright pop of the pomegranate seeds. My husband, on the other hand, wasn't a fan of the pomegranate, but actually preferred the unadorned eggplant. It's amazing how rich and silky the burnt eggplant becomes.

  • Astrid5555 on January 01, 2014

    Delicious, and can be made in advance. Very refreshing taste from the lemons and herbs. Much better option than any traditional babaganous recipe.

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