Theo’s Slow Baked Preserved Aubergine with Aloades Extra Virgin Olive Oil
Serves 4 Ingredients 12 baby aubergines Handful sea salt 1 bulb garlic 3 strips lemon rind 3 bay leaves Pinch chilli flakes Few sprigs of thyme or rosemary Pinch pink peppercorns 750ml Aloades extra virgin olive oil Tahini dressing: 1 tbsp tahini 1 tbsp yogurt 1 tbsp water Few drops lemon juice 1 tsp
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