These baby aubergines are part of the Lebanese mouneh or preserving and pickling process for the winter months. They are vegetarian, gluten-free and so moreish. I've heard it's a good idea to eat them straight from the jar, oil dripping all over your chin and your once-worn silk ruffle shirt, not even giving it a moments notice- till the jar is empty. Then you're screwed. No, I'm not speaking from experience. But, you can also try serving them...
I last enjoyed this salad whilst in Lebanon, at a restaurant off the beaten track in a coastal town full of charm and history. The small, family-run restaurant, appropriately named after its owner, "Chez Maggy", is nestled along the coast of Batroun. It hosts some of the most beautiful views of the Mediterranean and the old Phoenician Wall. Batenjan El Raheb translates into English as the monk's aubergine. I'm not exactly sure why it was...
Foie gras (French for fat liver) reminds me of Christmas' past and is one of my favorite things to have during the holiday season. It's very rich, has a mild liver taste, wonderfully creamy, melts in your mouth with a soft texture like silk on your tongue! So, I went into borough market to get some of the delicacies I required for my over the top 7-course Christmas Menu! This is my first attempt at making foie gras, so I asked the lovely...