#35 eggplant with black garlic

from Plenty More

This dish seems to be a recurring motif in Ottolenghi's recipes. I can see why, it was fairly easy to throw together after a busy work day, and the flavors are bold. one of the interesting parts of this recipe is he uses a technique of never heard of to splatter the sauce. You use a slotted spoon to scoop up the sauce and bang the handle to distribute the sauce across your dish.