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

By: Divina

Divina — Sun, 07 Mar 2010 12:36:06 +0000

The hot eggplants are bursting with a lot of flavor upon hitting the dressing. Beautiful

By: Ulla

Ulla — Sat, 16 Jan 2010 11:04:54 +0000

I tried them and found them absolutly delicious without anthing, just fleur de sel and pepper.

By: Simon

Simon — Sun, 03 Jan 2010 11:01:27 +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...

By: Pikelet and Pie » Blog Archive » A kind of Sicilian Caponata

Pikelet and Pie » Blog Archive » A kind of Sicilian Caponata — Thu, 24 Dec 2009 10:17:57 +0000

[...] eggplant that is easy on the oil and still tastes great. Yotam Ottolenghi came up with the idea, simple really, of lightly coating sliced eggplant in oil and roasting. Though this method [...]

By: SecretDiaryOfaFoodie

SecretDiaryOfaFoodie — Thu, 10 Dec 2009 15:43:06 +0000

Wow this looks delicious, I'll be definately giving these a try, imagine they are great as pre dinner nibbles, yum!

By: Ryan

Ryan — Tue, 01 Dec 2009 04:20:56 +0000

That food looks delicious and your instructions are easy to follow and very clear. Many thanks.