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Usually cooking for boys, I always see it as a massive win if I make a dish heavily featuring an ingredient someone claims not to like, and it completely wins them over. With a few exceptions (I don’t think anyone could ever get me to love a peanut) I am of the firm belief that people don’t have likes and dislikes for ingredients, just ways things are cooked. This dish is case in point; I used to say I hated lamb, but it turns out that I love lamb if it is minced and gently spiced. However, this dish is not all about the lamb. This dish is all about the aubergines, that become melty and silky, and absorb all of the spiced lamb juices like a sponge as they’re baked with the lamb. This is the dish to serve to people who claim they don’t like aubergines.
This dish started life on a cold, chilly November evening with a bottle of red wine from a food blog I love, Fox and Briar, who made this dish from Food From Our Ancestors: The Ultimate Syrian Sunday Dinner by Liz Della Croce. And it is perfect just as that; a comforting, filling, stick-to-your-ribs cold weather dish for two very hungry people. We polished it off between us that night! However, I’ve chosen to post (or is this a re-post as someone has already posted it?) this recipe in the middle of one of the hottest May’s I can remember because it is also the perfect centrepiece to anchor some different, cold mezze dishes for about four (or more) of you. Think flatbreads or homemade pitta, light tzatziki and a Turkish or Greek salad. Serve it warm, not piping hot.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*