OTK What's for Dinner? Smoky, creamy pasta with burnt aubergine and tahini | Ottolenghi Test Kitchen

[@Beibyface]

I went from eating meat every day of the week, to once or twice a week using your cookbooks. Thank you guys.

[@davidentremont2007]

I've make this several times per year for vegetarian dinner parties. Banger every single time.

[@Ozzie-in-CT]

Simply masterful! This isn’t about good “vegan” food, it’s about great tasty food, prepared in a straightforward and approachable manner by insightful and gracious hosts. All I need is to hear the words Yotam or Noor or any of the other wonderful cast and my mouth starts watering.

[@gaiagreen2690]

Well, this Middle Eastern soul saw two magic words, "Yotam" and "aubergine," together - and the rest is history... 💚 An amazing recipe and a lovely video, it is truly like watching a few good friends, who happen to be amazing chefs, coming together to have fun, mess around the kitchen joyfully and create masterpieces.

[@abrooklyngirllinda]

This is incredible! Oh please OTK, bring back more videos. These are the nicest videos out there (total feel-good content) and everyone in the kitchen is so great, with the best personalities and ways to share cooking that is totally delightful! Your fans need you!!!

[@Ottolenghi]

Thank you! We'll start releasing more videos in the next few weeks so watch the space! :)

[@angellas.1314]

Can’t agree more!

[@beamishnz]

Cooked this this evening... Delicious and easy. Fun cooking and fun eating. Thanks!

[@leighmcpherson461]

Yotam is just perfection. I could watch and listen to him for hours.

[@raewynannbenten1385]

OMG I have to make this. I’ve been making my own Baba Ghanoush for years with Smokey aubergine. Never thought about a combo dish with pasta, thank you for the inspiration.

[@christines5684]

I love the relaxed and jazzy vibe brought to the cooking! Feels like you’re cooking with family

[@Classiclover4ever]

eating this right now with this video open in a window cuz people already want recipe. HOLY DEAR GOD this is one of the best pasta dishes i ve ever had

[@sunskyemist]

Hey, your channel deserves more traction on YT. Great recipes with chill yet knowledgeable personalities.

[@jasmineelfiky1410]

Nice flip on the papa ganosh dish..Im Egyptian and we eat eggplant a lot

[@ceej416]

We absolutely adore this creamy, smoky vegan pasta dish! I'm forced to wait out our long Minnesota winter to make it on the outdoor grill since our kitchen fan is not working. I set off the fire alarms last time. :( Thank you for all your delicious recipes which I've been collecting during the pandemic (6 cookbooks and counting!)

[@minachhaganlal3978]

0⁰0000⁰⁹

[@Starcraftghost]

OMG! I’m drooling over here! It’s a cold February day right now and I am teeming with excitement for my future eggplant plants in my vegetable garden. I got a variety of eggplant seeds in my tiny greenhouse. Your videos introduced me to your books and I cannot wait to make your dishes!

[@Ottolenghi]

Thank you and that sounds super exciting! 🍆

[@traktorkiwi5919]

I love your cooking ideas and the vibe in the videos! You are a great help in minimizing our meat consumption. It is very fun, eating your dishes because you show us, how to cook good vegan food without substitutes. I an learning so many new spices and herbs to use, due to your amazing cookbooks and videos Thank you so much!

[@Ottolenghi]

Yay! Thank you!

[@luxuryhabitat8194]

Love all of the chefs on this show really a team effort. All the chefs from different cultures on this show really make food magic!! And thank you for providing a Vegan option its so important for the health of us all during this Pandemic to be "plant forward".

[@antjedewart5654]

I am so happy that I have discovered your channel. Not only are your recipes inspiring and lovely, you are too. Can’t wait for more.

[@suzzmartin]

This reminds me of how I cooked when I lived in Israel years ago - vegan food is so much a part of life there. Why did I stop? Males in my life (husband, sons) love meat and have different tastes. I will use smoked olive oil in this…yum! Todah for reminding me of what I love, Yotam.

[@Hollis_has_questions]

I agree - it’s a combination of Pasta alla Norma + Baba Ghanoush. I would of course add mint.

[@cccbb89767]

OTK cookbook is the perfect cookbook for Sunday dishes. Compared to the other Ottolenghi cookbooks the recipes are rather simple, but you get excellent results. So if I don’t want to spend much time I take the OTK cookbook. My choice for Sundays

[@lilumish7115]

“Needs to look auberginy”… 😸😸 I love you Yotam! Always a pleasure to watch your videos.

[@sandragraber1260]

So good! And easy to prepare. Thxs for sharing this recipe with your community

[@katerogers7937]

LOVE this channel! Every video is so well done. Great vibe and the delicious recipes.

[@katherinethyne945]

This looks so good. Every since I saw the movie Jerusalem at a museum and saw you cookbook in the gift shop, I have been a huge fan. 5 cookbooks later and now a KZbin channel. Happy

[@HappyHungryHibby]

Is there a movie?

[@katherinethyne945]

@@HappyHungryHibby came out about 10 years ago. It was called Jerusalem. It was Imax

[@HappyHungryHibby]

@@katherinethyne945 thanks, I’ll have to try & find it, so I can watch it! I loved watching Nigel Slaters travels across the Middle East. It’s completely re-watchable

[@colleenmcglashen7680]

I made this for dinner and it was delicious! I added roasted cherry tomatoes, mini meatballs, and fire roasted jalapeños on top. Everyone loved it!

[@dnmurphy48]

wow, mouthwatering !!

[@rushja]

Looks delicious! You're a washing up generator! I reckon I could do this with a quarter of the detritus

[@Ottolenghi]

We believe in you! ;)

[@cattuccinofung8376]

This looks sooo good. I must get a copy of his cookbook.

[@fiveoctaves]

Just made this. It will be the base of most of my pasta sauces from now on!

[@TatiQ0]

I have made this many times, created many variations (adding additional veg in season), and definitely recommend trying it! ❤❤❤

[@feluxjohn3236]

Really nice guy, very confident, calm and good character.

[@effiesorrentino2877]

This was SO good! I grilled my vegetables on an indoor electric grill but I'm sure they would have been perfect in the oven as well. The only pasta I had was whole wheat spaghetti so that's what I used. DELICIOUS! Please, please, please make more OTK or Food 52 videos!!!

[@sarahdirlam5155]

Made this last night and it was so flavorful! Added anchovies for extra umami. Aubergine as a name has a nice ring to it 😊

[@sarahdirlam5155]

Made it again tonight. It's a keeper!

[@angellas.1314]

Right, better than eggplant!

[@marisagallay1024]

L'aubergine est aussi mon deuxième prénom, magnifique recette page 146 du livre.... je vais la tester ça c'est sûre. Merci aux Chefs

[@liesebabe]

I prepared this dish the other day. Brilliant dish loved it even had leftovers the day after which were cold and still delicious.

[@kafoodeechannel]

I love to try all your reciepe we have your books Ottolonghi books and easy to make and comeout so delicious

[@plopkoekenkanaal1817]

This was delicious! Loved it! Takes a bit time but definitely worth it.

[@kishinumaayumi]

Omg I LOVE aubergines and pasta! This being vegan is a huge plus for me ♡...

[@jodrew1845]

Good lord that looks amazing, with every ingredient I absolutely love❤ I eat a whole food, plant based vegan diet and I can say you have checked all the boxes on this creation. Also, with the exception of the evoo because purist would say it's too much. That looks divine, I cannot wait to try this.

[@jflsdknf]

Looks amazing

[@dodie5466]

Yum! Looking so forward to Sunday evening in Seattle!

[@debbieali1012]

We stuff garlic glove in the eggplant slits really yummy

[@ludiehaubner771]

You've inspired me... I've got to try this dish!

[@haylbot]

Love a dairy-free, vegetable heavy recipe! And I'm with Yotam, I can't get enough eggplant. Very excited to try this one!

[@ginanotafan1039]

Nice!!✨ I've been plant based for abt 5 yrs & I put tahini in So much stuff, lol! Will def will be trying this, it looks/sounds delicious!!😋💯

[@Clau.7]

Wow!!! Se ve muy delicioso! Lo haré! Gracias por los subtitulos y por compartir estas recetas 🙏🏼☺️

[@snowflake3598]

Your recepies are amazing! Thank you for sharing them 💕 the best!!

[@bethaustin1884]

I can’t believe I just created something this good.. thank you!❤

[@Ottolenghi]

You're welcome!

[@samaritaDeath]

I make something similar, I use baba ganoush as a sauce and add the aubergine a a sprinkle of pine nuts

[@katel7857]

Definitely going to make this next week. Yum!

[@cathie223]

Yummy wholesome simple goodness 😋! Thank you! Chef, Jenny Breen from Minnesota referenced you in a video…. I’m now a OTK follower too! 👌

[@patedrx]

Really love all videos, can relate to the ingredients used but with your unique flavors

[@lussiusanderson7844]

Oh yes, I will DEFINITELY be trying this recipe! Looks fantastic!

[@DT-ml3hf]

Very nice fusion recipe! Very inspired

[@susantaylor5068]

Looks scrumptious 😋

[@alex2010mbatera]

Incredible recipe, I love your job! Thanks.

[@PeterBloecker]

Very very cool and simple as well ...

[@gilliannash4944]

Thank you so much for this yummy vegan recipe!

[@gerdsfargen6687]

This. 😚👌(edited here on 15 Oct - ) Sorry to add, but Im making this today for dinner for my lady, and I can tell you I've never been this excited about vegetables. You've totally given viewers a 2 for 1 here: - To enjoy familiar vegetables in a new way - Great uses for the outdoor grill, other than just meat meat meat. Spring is here, and Ive just loaded the kitchen with some great veg. Thank you Yotam and ladies. you ROCK! Update: Wow! The flavours in this was nuts! You mentioned kebab smells coming off the grilled veg but by the end, with the garlic lemon tahini, this was like eating a falafel kebab flavoured pasta...the missus loved it!!

[@Ottolenghi]

We're so pleased you enjoyed it! 😍

[@rakicsuzana5192]

I admire your art of making food 💯💥👍💖

[@jodrew1845]

BTW, that is one Boss dish. The only change I made was to add more parsley and toasted sesame seeds to the final dish, AMAZING❤

[@katel7857]

What kind of paprika should I use? Smoked, hot, sweet, ?

[@Ottolenghi]

We used sweet paprika, although you could use hot if you wanted the dish very spicy. We wouldn't recommend smoked paprika in this recipe. Enjoy!

[@katel7857]

@@Ottolenghi Fabulous thanks

[@joaquinbatista6586]

What is that fantastic looking fry pan called? I like the deep sides!

[@sherde10]

Awesome making this tomorrow thank you so much! xx

[@alisonburgess345]

Great - I've got a heap of plants growing healthily away which will soon be loaded with aubergines - I NEED eggplant recipes! Thanks guys

[@angellas.1314]

Love aubergines and tomatoes, any other veggies out there 😂and they love me back too! I could survive on these, oh add olive oil! 😋

[@QueenBaha]

🌴☀️THIS VIDEO did several things: I’m plant based over 30 years…and even then have always been turned off with eggplant (it’s the texture you see), I just couldn’t find a recipe… 1. I subscribed 2. Began binge watching. 3. Purchased Ottolenghi Flavor: A Cookbookby Yotam Ottolenghi As a food snob 💃🏽I thank you highly much ☀️🌴

[@gwendolynblanton9842]

OMG I can't wait to try this!

[@susannorth2879]

Could I make the sauce the day before use? Just thinking about preparing this for a buffet…

[@Ottolenghi]

Absolutely! You can make the burnt aubergine base up to 3 days in advance and reheat it with the pasta water on the day before serving.

[@juxbertrand]

Vous êtes merveilleux Monsieur Ottolenghi. A vos talents de cuisinier s'ajoute votre gentillesse naturelle. Vos vidéos devraient être subventionnées par la Sécurité Sociale. Des bisous.

[@malaikaz]

Feta whipped with yogurt to replace the tahini worked very nicely with this. So good.

[@janclark2360]

love love watching these....

[@susimedina5366]

Am a great fan of OL have his cookbooks and eaten in his First Restaurante/ Delhi in Islington, SUPER experience… Question, where can I get the pan to cook the pasta? Please

[@sheilamartin1577]

Wonderful food and good company. Perhaps keeping everything in the pan, place in a dry sink to catch potential splatter, blend with a stick blender. This eliminates, the addition of a bowl and a blender bowl. Stick blenders are easy to clean. I utilize this method with all of my pureed soups and sauces. Less work. More taste.

[@lisettevandegraaf6901]

That looks scrumptious! Will give that a go very soon! I’m in need of new pans, and like the look of your non-stick one. May l ask where it is from please?

[@Ottolenghi]

We use different brands but this particular one is Vogue (usually sold to catering companies). We like it because of the high sides. Hope that's helpful!

[@rutland46]

Hello ! Amazing recipe ! Great tip the sauce can be frozen ! What brands are the pasta pot and large sauté pan you use to sauté the pasta at the end ? 🙏👏🏻😋

[@kmm2442]

What a magic channel to have found.

[@Ottolenghi]

🥰🥰🥰

[@makeanttinen5695]

I tried this recipe. I used a cast iron skillet and the aubergines took forever. But the result was definitely worth it. The crispy aubergines were especially divine. Definitely will try this recipe again!

[@SimoneDiederich]

Had the same with the aubergines, but it was worth the wait!

[@monicavidal2616]

Who else is salivating here? Going tomorrow to buy eggplants, that’s the only thing I don’t have.. even in our 35cm Toronto winter.. I say eggplant, you say aubergine and we ALL say delicious 😋

[@triciaarmitage1060]

Looks amazing! Can I ask if your Simple recipe book is largely vegetarian?

[@Ottolenghi]

There are meat and fish chapters in Simple but the majority of recipes are vegetarian.

[@triciaarmitage1060]

@@Ottolenghi Thanks, I’ll probably get it then

[@katelijnesommen]

Looks scrumptious!!! Does anyone have any ideas on how to introduce some plant-based protein to this that would fit the flavour profile? I'm thinking a chickpea or lentil-based pasta but can't think of much else straight away.

[@steelestabler6281]

You could add a bunch spinach into the sauce after adding the pasta and water

[@steelestabler6281]

Or boil it with the pasta when it's almost ready and add together

[@bangkoklifebynuningpratiwi6557]

I love the way you cooked Chef!!! I also bought your book as gift of my friend who love follows your recipes :-)

[@ianwgardiner]

Look brilliant - I'm making this tonight. Love these accidentally vegan recipes rather than using fake meats etc.

[@lisalisa9462]

is it also possible to make this recipe without a grill pan? I would love to try it out!

[@Ottolenghi]

Absolutely! You can use a regular cast iron pan which will do the same thing or even grill in the oven.

[@soorisenneth]

Is there a way to grill the vegetables if you don't have a gas stove or griddle? Could I do it in the oven somehow?

[@worldcooking]

Very good recipe!

[@tomking6497]

would raisin's go well in this too?

[@Ottolenghi]

We didn't think of that but give it a try and let us know!

[@giovannamoro8564]

Mmmhhh delicious !

[@MyNino]

Yum,yum,yummie❤

[@birdie1585]

Aa Asian friend of mine makes smokey aubergine that is to die for, probably simpler to make than this way...... Bake the aubergine to reduce the inside to soft pulp, which is quicker if the aubergines are cut into two or four (VERY nice with traditional UK Sunday roast, especially lamb, at this stage) - remove the pulp. Put a very small piece of charcoal in the base of a karahi (Asian wok), and light it, or hold it in the flame of a gas ring and then put in the bottom of the karahi. Arrange the pulp around the charcoal and then put a couple of drops of cooking oil on the burning charcoal. Put the lid on the karahi. You will have to juggle amount of oil and smoking time to suit your taste. Mmmmmmmmmm

[@KimberlyCA1]

That looks delicious :)

[@manon562]

Yotam, do you have any recommendations for a grill pan? I don't have one and i would like to buy one. However i am not familiar with them...

[@Ottolenghi]

We quite like the long cast iron griddle pans as they do give you the option to use one or two burners and grill more items if needed. We've been using both cheaper brands and more upmarket and haven't found a huge difference. We hope that's helpful!

[@manon562]

@@Ottolenghi Thanks so much. Following your advice, I got one of those and tonight I made that dish as well as another one of yours (the curry cheese cauliflower) . My guests enjoyed both of those thoroughly. Thanks again. NB. Please post more vegan recipes in your test kitchen!!!

[@Kma11111]

Wow, the taste must be great - but is is healthy to eat charred bits?

[@palmshift]

Firstly that shirt is beautiful, and I would like to know where to purchase. Secondly, I have made the sauce and oven roasted the aubergines in preparation for dinner. How shall I keep them before I make it later tonight. Can I put the sauce in the fridge? Or do I just leave it out until this evening? And same goes for the oven roasted aubergine. Thanks anyone for any help.

[@Ottolenghi]

We'd recommend leaving the sauce in the fridge until you're ready to use. The roasted aubergine cubes can be left out on the day, or keep in the fridge if using the next day. Enjoy!

[@KSMKAF]

Wow! Food genius!

[@jf4182]

14:14 resume of Ottolenghi's aaaaall dishes,

[@jemmamills]

I want one of those baby whisks 🤩

[@refatrabadi6656]

Babaghanush - and pasta go well together . With a glass of Lebanese red wine

[@janemackrell3733]

Definitely the type of dish I cook and I will copy your version soon

[@sallymay5272]

I’ll get my Shelf Love book out and mark this one for next time aubergines are on offer. Looking for the chicken and orzo video you mention at the end but it’s nowhere to be seen - in fact this is the most recent video. You haven’t left YT have you? This was my favourite channel 😭😭😭

[@Ottolenghi]

Hi Sally, we haven't left KZbin just taking a little break and planning new content. In the meantime, checkout our episodes on the Food52 YT channel, you'll find the chicken orzo and other recipes. Stay tuned! :)

[@vegananna4503]

"Susan, it's an aubergine dish." Looks fantastic.