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Sat, Jan 09


Zoom, Meeting ID: 849 3608 0001

Eggplant Dumplings alla Parmigiana

Join me as we make Eggplant Dumplings alla Parmigiana from Yotam Ottolenghi's book Flavor. If you have the book the recipe is on page 156. You can also follow this link posted on The Guardian Website:

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Eggplant Dumplings alla Parmigiana
Eggplant Dumplings alla Parmigiana

Time & Location

Jan 09, 2021, 2:00 PM – 3:00 PM EST

Zoom, Meeting ID: 849 3608 0001


About the event

Ingredient List

90 grams Fresh Bread Crumbs

1 Kg of Eggplants, roughly 2 large, cut into approximate 1 inch cubes

1/2 cup plus 2 Tbs Olive oil

Table salt and black pepper

100 grams Ricotta

75 grams Parmigiano Reggiano finely grated

10 grams Parsley, finely chopped

1 Egg, plus one egg yolk

4 1/2 tsp All Purpose Flour

6 garlic cloves crushed

15 grams Basil leaves, roughly chopped

2 14 oz cans whole peeled potatoes, run through the food processor until smooth

1 1/2 tsp Tomato Paste

1 1/2 tsp Super Fine Sugar

1/4 tsp Chili Flakes

1/4 tsp Paprika

2 tsp Fresh Oregano finely chopped

1 2/3 cup water

45 grams pitted Kalamata olives, roughly torn in half

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