Looking at the combination of ingredients in this recipe, it should have been my favourite recipe evaaahh. Because aubergine and tahini are a match made in heaven — that’s why mutabel (or baba ganoush) is right up my alley. So this recipe felt like it was turning that dip into a real meal. I made this recipe for two friends from the Netherlands (Daniëlle & Nathalie) who were in the area for the ABBA Voyage.
As usual, I didn’t fully follow the recipe — you’re supposed to smoke the aubergines yourself and use the flesh, but I went for store-bought smoked aubergine from a jar for ease. The rest of the aubergines I cut into cubes and roasted in the oven.
Overall, it’s a really nice recipe and easy to make. I made this for friends and they both enjoyed it (no worries, they were Dutch, so they would’ve been brutally honest if not).
“Perfect comfort food and keen to make it myself, would give it a 8/10”
Daniëlle
That said, for me, it just didn’t hit the spot as much as I’d hoped. The aubergine flavour wasn’t that strong and a bit bland, and there was something missing to really bring all the flavours together. I think I used enough salt and pepper, but it just lacked that extra spark. The fresh pasta I used was a nice addition, though.
Overall, a solid 7/10. It’s quite an easy recipe (if you use store-bought smoked aubergine) and you can prep things in advance!
Rating: 7/10
Rating from guests: 8/10 for taste, and keen to make it as well (Daniëlle)
Cooking book: OTK https://ottolenghi.co.uk/pages/recipes/smoky-creamy-pasta-burnt-aubergine-tahini
Label: green (keen to make it)
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