Aubergine Tricolore Recipe


  • 3 medium aubergines
  • olive oil
  • 1 yellow pepper, diced into 1cm pieces
  • 10 cherry tomatoes, quartered
  • 1 tbsp red wine vinegar
  • 30g capers, plus 1 tbsp of the caper brine
  • 150g buffalo mozarella
  • A handful of coriander (cilantro) leaves
  • Black pepper


This Is Another Recipe From Yotam Ottolenghi's Vegetarian Cookbook. He Says If You Want Traditional Italian, Use Basil Instead Of Coriander (cilantro) - But It Works Really Well!

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