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.

[@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.

[@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

[@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!

[@jasmineelfiky1410]

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

[@leighmcpherson461]

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

[@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

[@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

[@christines5684]

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

[@beamishnz]

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

[@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.

[@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".

[@sunskyemist]

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

[@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! 🍆

[@sandragraber1260]

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

[@Hollis_has_questions]

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

[@lilumish7115]

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

[@dodie5466]

Yum! Looking so forward to Sunday evening in Seattle!

[@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.

[@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 !!

[@fiveoctaves]

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

[@kafoodeechannel]

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

[@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

[@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!!!

[@cathie223]

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

[@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! ;)

[@TatiQ0]

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

[@katerogers7937]

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

[@cattuccinofung8376]

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

[@jflsdknf]

Looks amazing

[@feluxjohn3236]

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

[@plopkoekenkanaal1817]

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

[@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!

[@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!!😋💯

[@susantaylor5068]

Looks scrumptious 😋

[@rakicsuzana5192]

I admire your art of making food 💯💥👍💖

[@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.

[@DT-ml3hf]

Very nice fusion recipe! Very inspired

[@ludiehaubner771]

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

[@liesebabe]

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

[@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

[@samaritaDeath]

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

[@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!

[@kishinumaayumi]

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

[@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!!

[@PeterBloecker]

Very very cool and simple as well ...

[@lussiusanderson7844]

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

[@katel7857]

Definitely going to make this next week. Yum!

[@alex2010mbatera]

Incredible recipe, I love your job! Thanks.

[@gilliannash4944]

Thank you so much for this yummy vegan recipe!

[@patedrx]

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

[@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

[@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❤

[@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! 😍

[@worldcooking]

Very good recipe!

[@sherde10]

Awesome making this tomorrow thank you so much! xx

[@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! 😋

[@janclark2360]

love love watching these....

[@debbieali1012]

We stuff garlic glove in the eggplant slits really yummy

[@gwendolynblanton9842]

OMG I can't wait to try this!

[@giovannamoro8564]

Mmmhhh delicious !

[@bangkoklifebynuningpratiwi6557]

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

[@joaquinbatista6586]

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

[@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 ☀️🌴

[@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 ? 🙏👏🏻😋

[@KSMKAF]

Wow! Food genius!

[@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

[@KimberlyCA1]

That looks delicious :)

[@ianwgardiner]

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

[@jemmamills]

I want one of those baby whisks 🤩

[@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?

[@MyNino]

Yum,yum,yummie❤

[@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 😋

[@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.

[@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

[@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

[@ChopChopRecipes]

Ohh Wow,.. what's an amazing, yummy & awesome recipe😋, n thanks for sharing this recipe! Cheers n happy "♡Gong Xii Fatt Choi♤"😍💗👌👍👍

[@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.

[@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!

[@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.

[@Kma11111]

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

[@fat0maya]

Beautiful dish! Noor, did you get to try any? :) Hope so!

[@michaelnicola5210]

Divine!!!!!!

[@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!

[@matthorning4533]

Looove it

[@kmm2442]

What a magic channel to have found.

[@Ottolenghi]

🥰🥰🥰

[@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! :)

[@janemackrell3733]

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

[@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

[@philippeguggisberg2776]

lovely

[@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

[@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.

[@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!

[@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!!!

[@bergschoorsteen]

i just made this, i feel like there is something missing in the sauce, i am not sure, maybe some acidity or sweetness