The iconic image on the cover of Yotam Ottolenghi's cult-classic cookbook "Plenty" is one of the easiest and best recipes from the entire collection.

An easy vinaigrette of anchovies, garlic, oregano and parsley give this unparalleled punch.

Easy Ottolenghi-Inspired Roasted Eggplant with Tahini Sauce, Spiced Almonds and Parsley | The New Baguette #eggplantrecipes #veganrecipes #tahini #eggplant #ottolenghi #middleeasternrecipe

Eggplant is a somewhat misunderstood vegetable—many people find it intimidating for no good reason. One of the simplest and best methods for cooking eggplants is to slice and roast, as Yotam Ottolenghi demonstrates in this vegan and gluten-free eggplant recipe below.

All the various components of this dish can be prepared a day in advance, if you want to get ahead. Keep all the elements separate and in the fridge, bringing everything back to room temperature before you assemble the dish. When you next see some fresh curry leaves, grab hold of them – they are sometimes around but then they disappear from the shelves for a while. Freeze what you don’t use so that they’re ready for when you next need them. Lightly fried in a tablespoon of oil, they make a…

Roasted until crisp on the outside and soft as butter in the middle, Ottolenghi's side or starter of aubergines is dressed with a deeply flavourful anchovy and herb oil.

We’ve rounded up 9 of the best Ottolenghi recipes from across his cookbooks, from Middle Eastern-style dips to vegan aubergine dal.

Eggplant dumplings alla parmigiana are a game-changer when it comes to vegetarian meatballs! They are vegetable-based, hearty, and bursting with Italian flavor.

Yotam Ottolenghi’s burnt aubergine with feta and harissa oil