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By Yotam Ottolenghi and Sami Tamimi
Published 2012
Few ingredients have reached the level of veneration achieved by the humble aubergine or have found their way to almost every table in Jerusalem, for breakfast, lunch and dinner. Everybody loves to be associated with the aubergine β itβs like a little local celebrity. The number of people who claim to have invented the baba ghanoush, or at least elevated it to the level of fine food, is extraordinary.
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