A punchy sesame and lime dressing livens up both the aubergine and the crispy tofu in this simple sheet-tray all-in-one meal.
“It’s the vibrant community spirit that keeps me coming back. Since my husband passed away, we’ve sold our Chinese takeaway and now that my five kids have grown up, life is a lot quieter.”
Conflict between the Sinhalese and Tamils raged in Sri Lanka until 2009. But in the pages of Sri Lanka: The Cookbook, dishes from both ethnic groups—including hoppers, dhal, and tamarind curry—sit side by side.
The flavors of grilled lamb and smoked eggplant combine and all we can say is THANK YOU.
Aubergine + lamb = a match made in flavour heaven.
“You’ve never heard of the hairdryer trick?” gasps Hus Vedat, head chef at new London Turkish restaurant Yosma.
Whatever your own opinions on the subject may be, it’s just a simple truth that eggplants are the frothing sexpot of the produce world.
The Beit Sitti or “Grandmother’s house” initiative in Jordan sees local women teach traditional cooking classes to tourists and locals, boosting self-esteem and providing them with an income to support their families.
The invention is actually a dual-cropping plant that grows both eggplant (that's the "egg") and potatoes (chips—geddit?). Those horticulturalists sure do love their wordplay!