Ottolenghi eggplant recipe

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.

All the various components of this dish can be prepared a day in advance, if you want to get ahead. Keep all the elements separate and in the fridge, bringing everything back to room temperature before you assemble the dish. When you next see some fresh curry leaves, grab hold of them – they are sometimes around but then they disappear from the shelves for a while. Freeze what you don’t use so that they’re ready for when you next need them. Lightly fried in a tablespoon of oil, they make a…

Yotam Ottolenghi’s burnt aubergine with feta and harissa oil

The iconic image on the cover of Yotam Ottolenghi's cult-classic cookbook "Plenty" is one of the easiest and best recipes from the entire collection.

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.

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.

An easy vinaigrette of anchovies, garlic, oregano and parsley give this unparalleled punch.

Remove from the oven and break apart the meat very well once more (don’t worry if you break apart some of the eggplant, too). Add the canned tomato, chicken stock and parsley, stirring to combine, then return to the oven and bake for another 35 minutes, stirring twice throughout, or until the sauce is thick and rich and the eggplant is very soft.

Experience the rich and vibrant flavours of Afghani cuisine with a delectable dish known as Eggplant Borani. The versatility of eggplant

There are many versions of this lipsmackingly delicious, sweet-and-sour Sri Lankan dish. This one uses coconut cream for richness and sweet red peppers. If you can’t find any a pandan leaves (look for them in specialist south Asian food stores), then just omit it from the spice paste