Persian Aubergine

My spice phase.

Mr B is having a fit as the fridge and cupboard fill with Middle Eastern and other goodies, such as Tahini, Zaafar, Sumac, Ras el hanout (OK that’s North African).

Yesterday I prepared this. Aubergine marinated in garlic, olive oil, Pomegranate vinegar and Sumac, then baked in the oven. Then topped with a tahini spread (made minus the yoghurt), walnuts and pomegranate.

https://www.unicornsinthekitchen.com/middle-eastern-eggplant-recipe/

All for myself, as Mr B has his own ‘cuisine’ and doesn’t stray from it.

Grey and drizzly now. Went to bed early with a cup of tea and blanket. Seems it’s due to brighten up. Enjoy your Sundays. (Father’s Day here)