Aubergine roasted, whipped and dressed in a zippy vinaigrette makes a memorable, meze-style centrepiece
Serving ingredients cooked in several ways might be reminiscent of chi-chi noughties menus, but for the eco-aware home cook, it’s an approach that makes good sense. Seasonal veg is cheaper, tastes better and uses shorter, more carbon-friendly supply chains. What’s more, when there is an ingredient glut, it’s fun to experiment with different ways of preparing it – even more so on the same plate. In this case, aubergines are both roasted and whipped, then served with a piquant dressing and flatbreads.
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