Ottolenghi Simple | Roasted Eggplant with Curry Yogurt

[@joerg9625]

I received the book recently, I particularly noticed the great recipe, nicely presented to imitate!

[@rochelle917]

Excellent. wonderful melange of flavors, textures and colors. Defimitely the star of my weekday dinner tonight

[@CookbooksonRepeat]

Glad you liked it! It’s a wonderful recipe.

[@tomfairfield9245]

My new favourite veg dish and I find the vid strangely calming!

[@CookbooksonRepeat]

Thank you! I'm glad you find it relaxing. :)

[@juxbertrand]

Bonjour. Merci beaucoup car c'est le top de mettre en vidéo les recettes des livres. Bravo à toi, celle là est fantastique. I will do it this next sunday. Tx so much.

[@CookbooksonRepeat]

Bonjour et merci!

[@santiagosoriano_]

This is amazing content, thank you!

[@CookbooksonRepeat]

You’re welcome!! Glad you liked it. 😁

[@sabaideemai1]

Amazing !!we all loved it

[@CookbooksonRepeat]

Wonderful to hear!! I'm so glad you enjoyed it.

[@sabaideemai1]

@@CookbooksonRepeat 🌺

[@margaretcooper797]

Looks delicious I am going to make it .

[@CookbooksonRepeat]

Please let me know if you do! Thanks!

[@sadferret]

Oh Golly, that was DEEEELISH!! Thank you so much! 👌🏻🙏🏻❤️

[@CookbooksonRepeat]

Yay! So glad it worked out well for you.

[@ewal6710]

I tried and is amazing thank you for this recepie

[@CookbooksonRepeat]

I’m so happy to hear this!! Happy cooking!

[@jodrew1845]

That looks like heaven on a plate. I cannot wait to make this❤

[@CookbooksonRepeat]

Thank you so much!! Hope you enjoy the recipe!

[@cerenthekoala]

Wonderfully executed!

[@CookbooksonRepeat]

Thank you so much!

[@veraiskandarian4547]

I made this today and it’s so delicious

[@CookbooksonRepeat]

Thanks for the feedback! So glad it worked out well for you!!

[@makepurethyheart]

Wow! really great to watch!

[@CookbooksonRepeat]

Thanks so much!! Glad you enjoyed it!

[@slkonnaris8477]

Beautiful video! I’m looking forward to making this! Thank you❤️

[@CookbooksonRepeat]

Hope you enjoy it! Thanks for watching!! 💕

[@anjalikitchen8709]

Wow it's so yummy

[@CookbooksonRepeat]

Thank you!! It's very yummy, yes!

[@HappyHungryHibby]

I’ve got two aubergines ready to make this recipe, not realised you have covered this! I love your style without presenting & I’ve moved more towards this style. Your editing & music have always been brilliant & love the chilled vibe, it’s very therapeutic 👌🏼😜

[@CookbooksonRepeat]

Thanks James! You know, some people are really not into no talking on videos. They've told me in the comments. I"m trying to work on maybe starting to introduce my videos with talk but I haven't gotten there yet. Lol. This is my MOST popular video of all time and I don't know WHY?!?!?!

[@retropian]

I’m definitely going to make this. I think it would also work well with courgettes.

[@CookbooksonRepeat]

Great! Let me know what you think.

[@retropian]

@@CookbooksonRepeat I veganized it by using cashew yogurt and it was superb. I had a couple of non vegan friends over for dinner and they loved it.

[@CookbooksonRepeat]

So glad it worked for you and your friends!! ❤️

[@kahyeechoo7481]

Beautiful!❤️❤️❤️

[@CookbooksonRepeat]

Thanks! Have a great weekend!

[@21Diddley]

At 0.25 the on screen instruction is to slice the aubergine 3/4" thick, but what's shown is 1/4" slices. Before I go ahead and cook this could you confirm which is right?

[@CookbooksonRepeat]

It should be 3/4 inch thick. It may look thin but it’s really not. I remember measuring the thickness with a ruler. I found that cutting them thin made them dry out in the oven and a bit tough.

[@elsalisa146]

I would try this with fried eggplant.

[@CookbooksonRepeat]

That would be delicious too, I'm sure!!

[@zm8741]

Thanks . What’s gas mark on to roast

[@CookbooksonRepeat]

It’s 218 Celsius. I googled it and gas mark is 7? I’m not in the UK so we don’t use gas marks. Hope this is correct. :)

[@zm8741]

@@CookbooksonRepeat thanks very much. Love from London

[@ivydog100]

Just wondering is that dish supposed to be served hot or cold.

[@CookbooksonRepeat]

It can be hot or cold. You can make the sauce ahead and serve it cold on the warm eggplant too. :)

[@TheNinnyfee]

@@CookbooksonRepeat Or you could even warm the sauce up slightly if you don't want too much temperature contrast. I heard of people even slightly warming up classic mixed salads by microwaving for a few seconds or letting it sit out at room temperature before adding the dressing because they did not like the cold fridge version.

[@latifaahaddar2748]

Bravo

[@CookbooksonRepeat]

Thank you so much!

[@Missmim777]

Ik made it today and really it's delicious 😍

[@CookbooksonRepeat]

So happy to hear! Thanks for trying it out!

[@hccs9232]

Eggplant must be hot or cold on serving?

[@CookbooksonRepeat]

You can serve it hot from the oven or at room temperature. I just wouldn’t serve it cold from the refrigerator. Hope this helps!

[@Carolf1213]

Yummmm

[@CookbooksonRepeat]

Thanks for watching! ❤️

[@Lynnefromlyn]

Why go to all the. bother of trying to get the slices oiled in the bowl instead of pouring the oil over them in the tray? Only two slices had any oil on them!

[@CookbooksonRepeat]

I was trying to get a light coating of oil on each slice. The ones that look like they have oil on them were the ones that got the oil poured on them directly. Sure, you can just oil them on the tray. ☺️

[@cerenthekoala]

And love your channel, btw :)

[@CookbooksonRepeat]

So glad to hear that!

[@reichhopprivatwatch1406]

it is more of a cold dish, or am i mistaken?!

[@CookbooksonRepeat]

ReichHop privatwatch Yes, I’d say it’s a room temperature dish. 😀 Thanks for watching!

[@isamartinez4594]

Por favor las recetas en español

[@CookbooksonRepeat]

Hola Isa! Puede copiar texto en Google Translate y se traducirá al español por usted. Espero que esto ayude. translate.google.com

[@GuyCruls]

why get your hands oily when you can use two wooden spoons? looks more 'artisan' in the video, does it? still, love the recipe...and Ottolenghi is a legend!

[@CookbooksonRepeat]

I knew I was going to use my hands to lay them out anyway so they'd get oily regardless. Also, it was just easier to toss them all with my hands. :)

[@HappyHungryHibby]

This is completely my style, love the editing and cuisine. This is really inspiring to me, as a new KZbinr starting out, doing these recipes too from the great Ottolenghi. I’ve subscribed and it would be great if you could give my channel some feedback too. Great to network & build a community

[@CookbooksonRepeat]

Thanks James! I'll go to your channel and check it out! Thanks for leaving a comment. Stay safe.

[@stberchmans]

Intriguing recipe - appears very tasty, but the pomegranate was murdered! Wasted the remainder of this fruit.

[@CookbooksonRepeat]

I took out the remaining arils in the fruit. Just didn't want to do it all on camera. :) Pomegranates are too expensive where I'm from not to.

[@useyourebrains]

It looks dellicous but it is not vegan 😅 Greek yoghurt🙊

[@CookbooksonRepeat]

Hi there! You can always use vegan yogurt to make the yogurt sauce to make it vegan.

[@gregjohnson720]

The quickest way to keep me from subscribing to your videos is to publish them without any verbal commentaries that give a personal touch to the video. Sorry but a thumbs down from me.

[@CookbooksonRepeat]

Thanks for checking out my channel! "Acting" and public speaking and are not my forte'... working up to maybe making some videos with commentary.

[@ednamandawe6794]

@@CookbooksonRepeat d

[@ednamandawe6794]

@@CookbooksonRepeat6 2

[@scottjoplin5307]

Just love thechill, clear style with all demo and no talking. You do it beautifully, don't change a thing. Two thumbs up!

[@CookbooksonRepeat]

Thank you!! Much appreciated. 🥰