What would you pair this dish with? Let us know in the comments!

@Viv89

2 жыл бұрын

My mum makes something like this (without the tahini) to eat along Argentine asados. As a vegetarian I always end up devouring this side dish with bread ...

@jodrew1845

2 жыл бұрын

This would be great over a pasta or bulgar, on a bed of green's. The perfect vegan dinner. Also, you could use that dip to smoother baked sweet potatoes. The possibilities are endless. What a beautiful dish.

@fayeg7989

2 жыл бұрын

Indian roti, tacos, tortillas, brushchetta, pitas, over spagetti...etc Looks delicious...my only question is i never ate full coriander seeds(always powdered)...Love the combination of spices ...

@fjordhellas4077

2 жыл бұрын

During my stay in Lebanon, my Lebanese friends would add ( previously soaked and cooked ) chickpeas and cook it with a succulent Lebanese tomato and garlic sauce ( with fresh thyme sprigs) and their famous aromatic spices, then for a side dish, they would cook a saffron rice basmati .. The other thing I discovered in Lebanon was Yotam who is adored by many Lebanese.. some of my friends in Beirut once told me, he would be the best Israeli ambassador ever to bring people together.. greetings from a Norwegian who loves the food of the Middle East!

@teensymarie

2 жыл бұрын

really good bread, deviled eggs and sardines

I made this today, it was so delicious. I didn't have pine nuts so used sunflower seeds instead. Will definitely make it again!

More great repartee between Yotam and Noor -- What's the deal with dill? I agree more cooks should use dill in their dishes. And more mint and other unexpected herbs. I enjoyed watching along!

I made this today with fresh fennel fronds and charred tomatoes and fennel from last week’s grilling. Delicious; thanks for the inspiration ☺️

What a lovely guy Yotam is! Been cooking his recipes for years, never watched him on video.

Great to see a pan with burnt sauce on the side. Imperfect cooking pan. 😁

Absolutely delicious recipe! Here's a tip: use the small aubergines. If you put them in a cast iron skillet a bit before starting the rest of the recipe they'll burn their skins thoroughly and cool just in time for the tomato sauce to be completed. Very easy to peel as well. I cooled mine down on a cold stainless steel pot lid.

Gorgeous simple dish. Love the slight chaos.

omg this looks fantastic. i am obsessed with OTTOLENGHI TEST KITCHEN!!

Just like a dish we've enjoyed all over the Middle East and the Eastern Mediterranean. Slight differences of course between the different countries but still divine!! Thank you XXX

Thank you for the recipe and showing how it is done. I love all the flavors that you used. My husband and I love eggplant and I know he will love this dish. I can't wait to make it for him. Thanks for sharing. You both come across as kind gentle soles.

Thanks Noor &Yotam. The one year I spent in Lebanon was a revelation about the region and its succulent gastronomy. It’s simply mouthwatering. You’ve got fans from Norway.

FREEZE YOUR DILL! Often times they sell dill in HUGE bunches and it can go bad. If you coarsely chop it and put it in a bag you can use it a tablespoon at a time.

Subscribed! Love the innovative recipes on your channel

Pleaee more videos with Ottolenghi

@food52

2 жыл бұрын

Thanks for watching Elyse and stay tuned!

About the dill. Us Hungarians we have a dish where dill is the main ingredient. (Kapros galuska.) You sauté a large bunch of dill in oil until soft and fragrant and then toss in some pasta, at the end add sour cream or farmers cheese to mix in. It is fresh and delicious and simple. My mom made this for my friends and they couldn’t get enough of it!

@retropian

Жыл бұрын

That sounds delicious.

Too fabulous. Thank you both...looks mouthwatering. Cant wait ti make this as a starter with prosecco🌹👌🏽🥂

In marocco we also make this dish i think it is simpel and so comforting with home made warm bread🥰

Such a great dish! I made it tonight and served it in gem lettuce cups as a side dish. It was a hit. Really really delicious! I will be making it again. Thanks team OTK!! Can’t wait to try your other dishes.

Last time I smoked eggplants, I forgot to poke some holes and they all popped and blew the lid of my smoker open and it went everywhere in my back yard. Like if someone was standing near the smoker, they would have been injured. I will NOT forget that step every again.

Loved it! I had large fat eggplants, and took me 1.5 hours to get all soften. Though that was so worth being patient. Tomato sauce was very tasty. I will buy fresh dill next time as my dry one didn’t add much flavor, but all other flavors made the dish magical. I wonder I can use skinny Asian eggplants for faster roasting. Thanks!

I love watching and learning you and your team are amazing thank you I will try this tomorrow 🙏

@food52

2 жыл бұрын

Thank you for watching Diane! Happy cooking!

Hi from Brazil! Made it and loved it!!!!

I adore your channel and have already ordered the book, sight unseen. I'm going to try this dish with my fermented tomatoes. Can't wait!!

@marilyn1228

2 жыл бұрын

Don't you just love fermented tomatoes?!!!

That's the way I prep my eggplant for baba ganoush! Nice and smokey.

love the good vibes

I actually made this dish, only I omitted the oil topping at the end and made a formal tahini dressing and it was incredible.

this dish is exquisite. my Chinese eggplants were delicious but skinny, so I didn't have quite as much unctuous eggplant flesh, plus I had to cook it in the broiler instead of on a burner (I did make sure to char it and cut it in half to get more color on the flesh to help compensate). I added a seared/sauteed chopped zucchini and it was amazing. hoping to be able to make a proper version soon, but even this version was amazing. I'm serving it with an intensely herbed (parsley, dill, cilantro & chives) basmati rice pilaf, roasted root vegetables, sheep's milk feta and some extra tahini sauce to go over the roasted veggies. even doing a lazy version of this was so good! I bought the book and have SO many ideas for dinner now. thank you!

Who designed the kitchen? Love that paint + open shelving ❤️❤️

I love garlicky white beans blended with dill!

Looks so bloody good!!!

Made it, it's delicious!!

I made this and it turned out really good. I was a bit frightened of all the spices, but I reccomdnd it

Such a great combination of flavors! I confess that I’m not wild about dill, but I’m wild about mint! So I’d use mint rather than dill and eat it on crisp lettuce leaves or in a pita, with some falafel patties along with the crisp greens. I would add raisins to the garlic pine nut oil. That way, maybe I could reduce the sugar in the tomahto sauce 😊 Do y’all think a generous drizzle of tzatziki or cucumber raita would be too much?

Tomato, tomato, eggplanto, aubergato, let's call the whole thing off

In Germany you associate Dill with eggs, fish, potatoes and mayonnaise (sometimes all together). And because the Germans often don’t use many herbs dill is could be everywhere hence the byname “perfume of the kitchen”

Sweet!! And its vegan!!

can you make this ahead of time and reheat?

Where I live we only get the thin long eggplants. Would they work just as well?

@rhapsodyinorange

2 жыл бұрын

It’s the end of the season here and I have a bunch of teeny eggplants, so I have a similar question

@satyr1349

2 жыл бұрын

I'm guessing so. May take slightly less time to 'burn' due to their size. Just use the same amount in weight as the big fat ones.

@Ottolenghi

2 жыл бұрын

You might not need as long a time on the grill but they should work really well in this recipe. Enjoy!

I wonder if you could roast or broil the eggplants to the same effect.

When I tried to do the "burnt aubergine" that was posted on tiktok, it filled my house FULL of smoke! I couldn't continue with the recipe on the stove and had to bake it. does anyone have any tips on how to avoid that?

is that a carbon steel wok?

Very similar to Mirza Ghasemi from North of Iran as well.

I had an eggplant explode! Luckily it was in a covered (outside) grill!

VOLKS! naturally REIS and REIS and REIS!! with no ingredients! (smiley). only be carefull with the dill. as the sympathetic woman from bahrain said "can be easily overloaded"!happened to me. so i restarted once more and this was delicious. as an african (somali) will try it once with somali canjeero. eggplants bit spicy. dill remains. thanks

if that were a gas cooker, I bet Yotam would've dumped the eggplants straight onto the flames ;)

It’s similar to zaalouk

No stovetop grill. :( Can you make the eggplant in the oven?

@HelenRullesteg

2 жыл бұрын

Yes, you can. Around 200° C for 45 mins to an hour.

3 Table spoon Olive Oil, I don't think so. It looks much more than that.

Loool, I thought that was Adam Rappaport.

@hannahjames3398

2 жыл бұрын

Omg! He does look like him doesn’t he?! 😅

Watchalongi

❤ ✿❧🌿❧✿ ❤

Would not think it's wise to leave burnt skin on the "healthy" veg (?).

@shmubob

2 жыл бұрын

Ah yes, one burnt aubergine skin on the rare occasion you make this dish is definitely whats going to end up killing you.

Soooo.... I'm calling it. She knows what she's talking about. And he's just a charlatan/ talking head. Other than that enjoyable to watch, except for him.

those tow know nothing about Mediterranean food, and it is always (add olive oil and become Italian or Mediterranean food ) nasty and not authentic

@shmubob

2 жыл бұрын

Except for the fact that Ottolenghi grew up in an Italian family, and trained and ran restaurants on the Mediterranean? What was nasty about this dish to you specifically?

@janetmilstead788

2 жыл бұрын

His book is about using what you have on your shelf. His market here is the Western world. It's ok he is using the olive oil, he learned a lot in multi-cultural upbringing to what works and enhances traditional recipes. Using what you have, what a wonderful thing.

@suadpattonbey7239

2 жыл бұрын

@@shmubob I thought he was Isreali?

@shmubob

2 жыл бұрын

@@suadpattonbey7239 He is, but his family is Italian and he spent a lot of his childhood with them in Italy (also Israel arguably has an aspect of a mediterranean lifestyle/cuisine)

@seaweed1992

2 жыл бұрын

Noor is Bahraini-British. She came up with the dish. She never said, "this is Mediterranean or Italian", she said you can serve it as a warm mezze (if you even know what that is). Did she say this is an authentic dish from blah blah? No, she said, it is a dish she created to use up some old eggplants in the fridge!