Yotam Ottolenghi cooks Aubergine with Buttermilk Sauce

[@samv7487]

One of my daughter's favorite eggplant meals. So delicious. Thank you for sharing...we used the recipe from your cookbook.

[@lisaviv]

More clips like this please Yotam. Can we watch you make that incredible cornbread you serve in Islington and the brownies!

[@HerAeolianHarp]

The other recipes in his book are good, too. Now if I could just fly far away to go eat at his restaurant...

[@jaynepaul-mostlycooking8085]

a really pretty dish

[@jaynepaul-mostlycooking8085]

fabulous recipe wonderful

[@nilch97]

love this guy

[@nilmarlondon]

Yotam is the Best!!!

[@jennieseatsvps]

K=&hf_÷iJekjjr$&=&#&€$€2&^&÷&$&&#&$&'x

[@ARCHIVESOCIETY]

@marcluc1988 read the introduction of the book, where he points out that he is not a vegetarian, nor is it a vegetarian cook book.

[@frixux]

Nice thanks sr

[@janevanskike2101]

Yummy. I love eggplant.

[@kflecha1]

ufff...!! handsome boy and great recipe ufffff can I eat both? :D

[@vinodvaddi]

It's similar to the brinjal with curd recipe that you find in odisha and bengal

[@sandipandutta3494]

Oh yess... correct!

[@mahboubehbahrani9605]

What is the quantity of buttermilk and yogurt?

[@lynneceegee8726]

Mahboubeh Bahrani as much as you like. Observe what he is doing!

[@CyranoDeCorveau]

The book mentions 140ml buttermilk and 100g yogurt. However, the mixture here seems a bit thicker, so you might want to tilt the ration towards yogurt a little bitY

[@zensmita]

This video is at least 20 years old

[@MsCMR80]

Yotam is my hero!

[@wision4594]

Bonsoir, très bonnes cuisine. Dommage que ce ne soit pas traduit en Français.

[@michaelchernin7992]

What is the last spice he added?

[@heidimomo9885]

zataar

[@meltdowninteractivemedia]

Which planet do you acquire that from?

[@as-ki9vg]

this isn't zaatar...this is thyme. th zaatar leaves is bigger

[@carolinalomeli9128]

Zaatar can be purchased at most ethnic stores. I buy mine at a chain in Southern California called Super King, they have a lot of Middle Eastern customers.

[@ElephantBill]

z'atar, a mixture of thyme, sumac and sesame seeds popular throughout the Middle East. Easy to make yourself

[@michelj.gaudet5048]

For those who want to know: Aubergine is a word that is commonly used in British English. Almost all of the native British English speakers know about this word. And this word means an eggplant in American English. So basically, aubergine and eggplant refers to the same thing. If you are living in London or some places in Europe, you might be very familiar with aubergine.

[@smita9132]

Thanks

[@LauperTribute]

Great,I love Israeli food ! And OMG , he's cute and he can cook...

[@MizztressOfSpices]

What did he sprinkle towards the end?

[@christinamarcet1780]

A spice mix called Zatar (sumac, thyme, sesame and salt). Takes your flavoring to the next level. Get it at penzeys.

[@Hollis_has_questions]

@@christinamarcet1780 It’s za’atar and nowadays you can get it anywhere, although the Middle Eastern version is usually made with hyssop rather than thyme. It enhances flavors amazingly, and I’m addicted to it!

[@as-ki9vg]

but yotam forgot to suck the bitter liquids of the eggplant.., by smearing with kosher salt and laying on a net

[@cynthiamarston2208]

I would soak after slices in salted water for 30 minutes a drain and dry but this eggplant is seedless. I learned it’s the seed that is bitter. I learned the male eggplant has fewer seeds. You can tell because the butt is round where the flower was and the female is more almond shaped.

[@wandaciszewska1966]

220 - 240 of what? C or F?

[@vinodvaddi]

C. Usually for the result similar to fat fry you need 200c or above.

[@MrGeronimo]

I like Palestinian dishes باذنجان 🍆 مشوي 👌🏻

[@Scramjet2]

I found this recipe not very flavourful. Cooked from the recipe book Plenty, which I paid for. I get the feeling there is a lot of hype in the "recipe world".

[@makpazon11]

Try again. Maybe next time flavourful would become flavorful..

[@christinamarcet1780]

I had this same problem yesterday (having cooked from the book), but in watching this video I see where I went wrong. He adds a LOT of salt to the eggplant here, but he didn't emphasize salting the eggplants to that degree in the cookbook.

[@nunyabizznizz7326]

eggplant.....i'm out