Ottolenghi’s Aubergine with Black Garlic

Talk about unwavering devotion – my obsession with aubergines and Ottolenghi’s style of cooking has not ceased ever since I got back from London. Tonight, I experimented with his Aubergine with Black Garlic recipe set out in his vegetarian cookbook “Plenty More”. Many of you may be asking “what exactly is black garlic?”. To save…

Baked Eggplant with Tahini Buttermilk Dressing

For lovers of eggplant and tahini, I implore you to try this recipe. Make the dish pop with colour by garnishing with freshly diced mint. This side dish pairs extremely well with grilled lamb chops.