Aubergine shawarma

Aubergine shawarma on pitta bread with black tahini dressing, with a salad of cucumber, tomato, mint and olives

This is my version of a recipe from Honey & Co published in the FT magazine.

It is a bit tedious to make the first couple of times, because there are things you have to do in a sequence and others can be done in parallel (to save time), so it’s a bit hard to visualise it all in your head initially, but once you internalise the instructions (which I’ve also “streamlined” to my liking) it should be fairly fast to get it going.

This is how I see it in my head:

Apart from the flavour itself, what I also really like is that you can cook a big portion of this and keep them in the fridge for easy consumption later. I put them on a box and re-heat a portion on the microwave before serving.

A plate with aubergine shawarma, served with a cucumber and tomato salad and black tahini dressing
A plate with aubergine shawarma, served with a cucumber and tomato salad and black tahini dressing
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Self isolation, week 8: the known classics, the new classics

We resorted to two types of ‘classics’ this week:

  1. the known classics: the dishes we like and who never disappoint
  2. the new classics: classic dishes we’ve eaten in restaurants, but not made ourselves before

It was a really good break from the extremely anxiety inducing messaging coming from the pinnacle of ineptitude hanging out in number 10…

🙄 *collective eye roll* 🙄

In other news, the local shops seem to have gone back to pre-lockdown and pre-stockpiling stock levels. They even had eggs! And toilet paper! But it is still very stressful to go to the shops.

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Self isolation, week 7: Persian-fusion, and Devvers is on a ROLL

One of my favourite things from this week is, without a doubt, Devvers’ fabulous inventiveness with all these random groceries that have been delivered to us in “Surprise boxes”. We’ve been eating delicious dishes that I would not have thought of eating with those ingredients, it’s great!

We’ve also been channeling our inner Persian, which is fabulous as well, and makes us think of our Iranian friends and the magnificent feasts they host at their house. We miss them 🤗

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