Ottolenghi aubergine recipe

Creamy greek yoghurt is swirled through with slow cooked butter beans and roasted cherry tomatoes in this classic Ottolenghi recipe. Serve as is with plenty of crusty bread to mop up the sauce or as part of a mezze spread.

Make vegetables the star of the festive table this year

As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts.

Roasted until crisp on the outside and soft as butter in the middle, Ottolenghi's side or starter of aubergines is dressed with a deeply flavourful anchovy and herb oil.

We’ve rounded up 9 of the best Ottolenghi recipes from across his cookbooks, from Middle Eastern-style dips to vegan aubergine dal.

Eggplant is a somewhat misunderstood vegetable—many people find it intimidating for no good reason. One of the simplest and best methods for cooking eggplants is to slice and roast, as Yotam Ottolenghi demonstrates in this vegan and gluten-free eggplant recipe below.

Eggplant dumplings alla parmigiana are a game-changer when it comes to vegetarian meatballs! They are vegetable-based, hearty, and bursting with Italian flavor.

Yotam Ottolenghi’s burnt aubergine with feta and harissa oil

This lemon and aubergine risotto from Ottolenghi is an impressive dinner party dish, topped with crisp fried aubergine and plenty of Parmesan.

Angies Recipes Taste of Home Recipes with detailed instructions and extensive illustrations