Aubergine tricolore (and more)

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

I hope all Italians will be able to forgive me for this – the sacrilegious use of coriander in a very Italian dish. In fact, and I say so quietly, almost in a whisper, it works marvellously well. And I’d go even further into very dangerous territory by suggesting, God forbid, that fresh coriander could fit perfectly in traditional Italian cuisine. That’s it, I’ve said it. Now feel free to substitute good old basil for the coriander.