Comments on: Last summer's favorite antipasto - Ottolenghi inspired

By: kauto

kauto — Fri, 29 Apr 2011 00:09:15 +0000

It is simple and brilliantly fresh. I have literally grown with my special mix of tomatoes, aubergine, potatoes and eggs. I learned to fry them all together from very early ages. Lucky we had plenty of them growing in our garden.

By: Anonyme Köche » Blog Archive » Ready Steady Cook

Anonyme Köche » Blog Archive » Ready Steady Cook — Mon, 28 Feb 2011 14:59:18 +0000

[...] gibt es Auberginensalat. Es gibt das sehr gute Ottolenghi-Rezept auf das mich Nicky gebracht hat. Unzufrieden war ich nur mit der teils trockenen, harten Auberginenhaut, die die [...]

By: Evans

Evans — Sun, 31 Oct 2010 06:52:30 +0000

I tried this recipe tonight on the eve of Halloween and it was excellent.
Thanks for sharing.

By: Penny Holowitz

Penny Holowitz — Fri, 13 Aug 2010 16:22:08 +0000

I never really liked eggplants but I will definitely try this one. Looks yummy.

By: anonymouse ;-)

anonymouse ;-) — Fri, 06 Aug 2010 12:32:55 +0000

I cooked this and it was really really awesome. My favourite antipasto!!

By: clickadequalizer

clickadequalizer — Sun, 04 Apr 2010 22:32:55 +0000

I cooked this today for some friends to go with a Sunday lunch. Everyone loved it - delicious. I added extra eggplant and somehow we ended up with leftovers to enjoy later...