Burnt aubergine pickle with garlic yoghurt | Ottolenghi Test Kitchen Extra Good Things

[@kinamdar]

It’s amazing how versatile burnt aubergine can be. Never thought it would become a favourite vegetable.

[@giovannaroth239]

I love aubergines too. Have to try as they are still in season over here. And the suggestion of stuffing a baked potato with this lovely pickle is super.

[@anniehosking2408]

I'm so glad this one is on video. When I was looking through the book this recipe caught my eye. I haven't made it yet but I will. Probably in half quantity since it is just for me.

[@luke28]

Love how humble and relaxed you cook @ Noor! And such delicious nd original recipes. I love aubergines but never tried this, so I am on it! ;)

[@eileennahan7830]

I absolutely love this recipe. Your added recipe recipes blow my mind. My favorite thing in the kitchen is to open the frig and cabinet doors and cook. 🎉🎉🎉🎉

[@jodrew1845]

Okay the favorite combination of flavors and my arthritic joints. Sounds like I'm looking for sympathy but don't bother, I'm definitely making this. You only live once, besides which the turmeric and black pepper is an anti-inflammatory agent. It's amazing how ancient people understood that the spices, counter balanced the negative effects of certain foods. Looks absolutely divine✨️

[@virginiaf.5764]

That pickle mix looks yum. Love eggplant, but I'd try it with other veggies, too. Seems like it would be good with roasted cauliflower.

[@Ottolenghi]

Let us know how it works with cauliflower!

[@fotofunfotofun7886]

I love it already. Thanks a lot and greetings from South Germany. Waiting for many more of your lovely presentations❣ Monika

[@bethaustin1884]

I never would have tried this had I not seen the video. You inspire me!

[@MPaulCezanne]

More please!

[@TheGoodcholesterol]

Makes my mouth water 🤤

[@domesticchef894]

Made it yesterday. Absolutely delicious!

[@antoniettamarsala8541]

Made the original version, but seeing as now eggplant are not actually in season (I use seasonal produce, and local when possible) I made a version using fennel. I steamed the bulbs(kept the fronds), sliced into 1 cm slices, then used the spice mix, no cumin so I used ground coriander and 2 tblspn of citron marmalade I had left... It was delicious definitely to make again. Love the book and now have both, extra good things and shelf love. Not to mention all Yottam and company other books. Great channel that inspires me a lot to experiment..

[@Ottolenghi]

What a great idea to use fennel! We'll have to try it and we're so pleased you're enjoying the channel and recipes :)

[@antoniettamarsala8541]

@@Ottolenghi thank you for your comment. It's much appreciated.. How can I become one of the test kitchen's tester? From here in Florence..

[@johnrobson9606]

Yummy!!!

[@naina7717]

so delicious and bursting with flavour. Our favourite veggie

[@abidabuosi8089]

Mañana mismo lo hago...

[@patriciaborge6036]

Looks so good , have to buy the recipe book 😊

[@AMCvanTuijl735]

I love, adore ALL Ottolenghi cooks.

[@Catswearingbowties444]

the mighty eggplant! looks so tasty, thank you

[@bougainville1]

I bought the book today. The recipes look so fancy 😍

[@mariah3205]

One of my favourite recipes from ‘Extra Good Things’ … the flavour is so incredibly amazing and so versatile I use it on so many dishes I keep it regularly stocked in my fridge !

[@Ottolenghi]

We're so pleased to read!

[@Ozzie-in-CT]

I’m really enamored with the idea of burnt aubergine in general and these two recipes are truly delightful. The aubergine pickle looks so versatile and I love the riff on the twice baked potato. P.S., the mezze of aubergine pickle will only be served with a nice bread of some kind. I’m shocked at Noor’s audacity serving it with lettuce cups. For shame! (I really love you guys so much!)

[@gerharduseeftink1662]

Burnt eggplant again!

[@ryannordheimer]

they can't get enough of it lol

[@Ottolenghi]

Correct!