Aubergine (or eggplant) is one of my absolute favourite vegetables. Typically when I put out an aubergine dish for mezze it’s sliced into rather large rounds. These Indian (or baby) aubergines are quick to roast, easy to eat, and of course make a beautiful presentation on the plate. I am always sure to ‘sweat’ my…
This Mizrahi charoset makes a wonderful addition to your seder table. Made with dates, apricots steeped in Jasmine tea, rose water, pistachios, almonds, orange zest, and rose petals. The word charoset derives from the Hebrew word cheres (חרס), which means “clay”, it represents the mortar that the Israelites used while they were slaves in Egypt,…