OTK Extra Good Things: Parmigiana pie with tomato sauce

[@dimitratsantaki5179]

As a Greek who loves your books and cuisine and the Ottolenghi flavour I applaud how you are able to upscale and spice up saganaki while keeping it pure and amazing. What a culinary talent (all of you!)

[@eliyahuladell4596]

The video enhances the Ottolenghi experience especially when using Kataifi for the first time. Waiting 30 min to see and taste the final product 2/26/23 2:45 pm New York

[@virginiaf.5764]

Welcome back. We can't have too many eggplant recipes. I love making eggplant dishes for people who say they hate eggplant. Its because they've never had it prepared the Middle Eastern or Mediterranean way.

[@Ottolenghi]

Wholeheartedly agree!

[@timstill152]

I love Yotam, he seems like such a genuinely nice guy. I have Plenty and Plenty More and only tried a few a his elaborate recipes and they are mindblowing. So educational too! I never knew what a quince was until I made one of his recipes that called for it!

[@fishmaniac9374]

I tried this recipe on my family and they loved it. I’m always looking for eggplant recipes. I couldn’t get any kataifi so I used filo brushed with garlic oil and scrunched up to get crispy . Thank you so much

[@Rachel-sv9pq]

I've been really bad about getting takeout lately and every time I watch you cook you inspire me to get back in the kitchen!

[@Ampersand00]

Ottolenghi has turned me into a 'foodie'! I love absolutely everything you guys do, really adore the OTK books, so much great inspiration 🍜

[@bosvigos9165]

I am drooling! Both dishes look fabulous, I swear I can smell the cooking over here in Ireland! ☘️💚☘️

[@anneburton4330]

I made this today, took me four hours following exactly the recipe. I tripped up with the special pastry strands so went to buy a box of filo, it cost more than a whole fillet steak. So I made some pastry, cut it into strips, followed instructions with strips in olive oil and peccorino. I criss crossed the strips on top. What a fantastic recipe and worth the time and effort. My personal tip: do let the tomato sauce simmer a long time and make it first.

[@eliyahuladell4596]

Even the day prior!

[@DianeH2038]

ah yes, another Ottolenghi book to add to my collection! I'm such a fan of all the wonderful flavors y'all put together.

[@Ottolenghi]

Thank you so much!

[@giovannaroth239]

So glad you are back and I am so looking forward to receiving this book to add to my collection! I adore anything aubergine and I love parmigiana. But this version makes me want to jump into the screen...cannot wait to try it!

[@AMCvanTuijl735]

This looks so good! My oh my I have to buy ANOTHER Ottolenghi cookbook!

[@AnneBeamish]

I am so happy you are back. Loved this recipe.

[@Lindsay-zn2kf]

Made this last night and it worked perfectly and was very tasty. I used a smaller springform and just one large aubergine, and made tomato sauce with once can of tomatoes...scaling everything else. It was delicious and surprisingly different than my usual parmigiana. I am concerned Panko bread crumbs are ultra-processed-food but I used them this time. However, I just used my own breadcrumbs on the top. Less wow but healthier and still tasty.

[@Ottolenghi]

Sounds great!

[@whatwhy975]

This video has such a fun vibe - Noor is great!

[@megandischler5286]

omg the pomegranate shirt is absolutely epic! Love yall and your channel!

[@laurenpowell1285]

Can't wait to make this when the new cookbook comes out!

[@anniehosking2408]

Your new book is being acquired by the local libraries and I'm first in the queue. 😁

[@Ottolenghi]

That's so nice to hear! Thank you :)

[@UrbanFootPrintStar]

Missed OTK! Glad you're back!

[@Ottolenghi]

So are we!

[@abidabuosi8089]

you are so generous whit this incredible recipes, thanks, thanks, thanks... of course i will by the books for have all your collection. they are a school of a good kitchen and are beautifull objets.

[@thomasdecarlo8543]

That looks and sounds incredible ….

[@virginiaf.5764]

I would love to see a chat/demonstration as to how you make your preserved lemons. The few recipes I've tried have not been very successful.

[@Ottolenghi]

We have a great recipe for a 'cheat' preserved lemon paste in Extra Good Things but you can also find a recipe in Ottolenghi Jerusalem

[@isabelab6851]

I am catching up…these look fantastic! Must try

[@xelakram]

Again, this looks absolutely delicious. How I wish I could taste it! 🙂 Your cookery demonstrations are great. 👍

[@davelovesdrums]

Oh wow 😍 I've missed these videos ♥️

[@gerdsfargen6687]

Man, if these recipes are tempting enough ! 🤩🤩🤩

[@ellenvanmanen4304]

Love the cooking but your shirt more Yotam!! Where can I find it :)

[@BD-fo7ps]

🇨🇦🇨🇦🇨🇦Toronto …I found your cuisine in Italian channel 💕💕💕. How you cooking Beautiful vegetables Moroccan flavourssss…..Just love ❤️ the Med Feast series ✅✅✅

[@Fikarrajaii]

Wow, I definitely have to make this! ❤️

[@BPB9973952]

looks wonderful chef, thank you

[@Jaydit7]

Pre-ordered EXTRA GOOD THINGS while still working through SHELF LOVE! I must be mad....long live OTK

[@Ottolenghi]

We're here to keep you cooking (and more importantly, eating!)

[@sourdoughandcoffee]

Magnificent as always!

[@gambit23776]

I made this last night -- it was delicious! And the sauce is amazing. Plan to use it for turkey meatballs. Can I skip breading the eggplant and just bake in oven?

[@Ottolenghi]

The breading helps the whole thing stay together so don't think it will work as well. Let us know how the sauce works on meatballs!

[@dianeleirer9878]

Is the Kataifi topping readily available in the United States?

[@Ottolenghi]

We usually get it from a Middle-Eastern shop but online is also a good option

[@virginiaf.5764]

@@Ottolenghi Crushed up filo might be a good substitute ...

[@garthdev]

This would be so much better as an Indian dish..I've formed this in my head.. Layers of a hot tomato sauce with baingan and grated paneer.. I'm salivating as I think about it.. It's got to be baingan hot 🙂

[@sarahwest3860]

Do you put parchment paper on the bottom of the springform pan ? Or just line the side with parchment?

[@Ottolenghi]

We put parchment on both the base and side

[@chalminann7746]

Hello, small question: what can be used intead of the kataifi. I’ve never seen any here where I live? Thanks in advance for you answer and the book has been pre-ordered 😃

[@Ottolenghi]

Regular filo pastry is a good option. You can roll and cut into long strips or just brush a sheet with oil and scrunch like we do on our video for Pastis Gascon. We hope that's helpful :)

[@chalminann7746]

@@Ottolenghi Thanks for your reply, will try! Can’t wait for more videos 😃

[@nickivet1517]

What would be an alternative for a topping, sure you can’t buy it in South Africa?

[@Ottolenghi]

You can try using regular filo pastry, roll and cut into thin strips (or as thin as you can get). You can also try the method Verena used for her Pastis Gascon, this would also make quite a beautiful topping.

[@Alice-magic]

Looking soooo much foreward to receiving the new book....Amazon october,10th!!!!😍🤩

[@Ottolenghi]

Yay! :)

[@sarahall-kapp9141]

Love this thanks

[@Silvershadow007]

This looks beautiful! What can we use instead of egg to coat the aubergines to make it vegan?

[@Ottolenghi]

You can use aquafaba instead of the egg. The egg is there to make sure the breadcrumbs stick and 'seal' the aubergine in so aquafaba would be a good vegan alternative. Let us know how it turns out. Enjoy!

[@Silvershadow007]

@@Ottolenghi Thank you!

[@BD-fo7ps]

🇨🇦🇨🇦🇨🇦part 2. -your Vegetarian meals are Superb !!!- it makes it Easier to Eat Vegetarian 🧑‍🍳🧑‍🍳🇨🇦🧑‍🍳🧑‍🍳

[@philipwoodfield3840]

How can I make vegan parmigiana

[@hkbabel]

Thank you! And your take on saganaki looks wonderful, can't wait til next spring for the few favas we get in central Connecticut! Maybe I'll try with the bag of Goya frozen I'm hoarding (local supermarket stopped carrying 😞) Will have to improvise the kataifi too - crappy phyllo and sharp scissors it is 🙂

[@coljar100]

both looked amazing.... you should have a restaurant....

[@anneburton4330]

He has several restaurants.

[@nathalieheesterbeek2383]

I cannot eat eggs. But i use chickpeas water instead. Good idea?

[@Ottolenghi]

We haven't tried this but it does make sense. The egg's main purpose is to coat the aubergine and help the breadcrumbs stick. Perhaps add a tsp of chickpea flour if the aquafaba is too watery. Let us know how it worked!

[@nathalieheesterbeek2383]

@@Ottolenghi I just whisk it a bit. It works believe. Since my egg allergy I became a master in replace eggs or just leave it out. Only for cakes it’s tricky.

[@rekhaumesh4500]

WOW!

[@anabelacaetano8203]

Wonderful. When we can get this book in Portuguese?

[@Ottolenghi]

No plans as of yet for a Portuguese translation but we hope it will be in the future!

[@BakingScienceTraveller]

We tried this Pie today and it was so good! Thanks for the recipe! Greetings from Germany, Becky

[@uhhyousee]

Yeah I need to start buying your books..is there a veggie/vegan one?

[@Ottolenghi]

Ottolenghi Plenty and Plenty More are completely vegetarian. Ottolenghi Flavour is vegetarian with the odd anchovy that can be missed-out. Hope you give them a try :)

[@nickivet1517]

Cant wait to try it 😋

[@claudiawernercharpilloz5208]

J ai faim 😋 merci

[@christopherroe6432]

I want that shirt!

[@conan_der_barbar]

new videos, yaaas

[@imsoyu]

I want that book

[@inspolouise4244]

I made this and froze it was absolutley beautiful got lots of comments from visitors

[@iFeroche]

😍😍😍😍