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Once hot and burning evenly, nestle eggplants directly into coals and roast, turning with tongs ... Add ½ teaspoon Champagne vinegar, garlic, crème fraîche, thyme and a pinch each of cinnamon ...

Then, I scored the eggplant, coated it in oil and salt, and roasted it briefly in the oven ... freshly grated Parmesan, and some garlic-and-herb goat cheese. After three layers, I topped this ...

Chop the vegetables into bite-sized pieces and saute them in sesame oil with garlic, ginger, and chili flakes. Add soy sauce ...

Drain the pasta, add to the skillet, and sauté with the garlic. Add the tomatoes, bread crumbs (do not add the crumbs sticking to the pan if they are burnt or mushy), and eggplant, toss together ...

I’ve paired the eggplant with roasted garlic puree. Roasting neutralises ... All the colours and textures, the sauces and the fresh herbs are nothing short of glorious. While you might think ...