Marinated aubergine

From issue #6, page 78.
Photography Photography by Simon Devitt.

    INGREDIENTS

    1 large, firm aubergine
    red wine vinegar
    water
    1 shallot, finely sliced
    2 cloves garlic, crushed
    1 teaspoon of salt

    METHOD

    Cut the aubergine into 1cm slices and place in a bowl. Mix together equal quantities of the vinegar and water and pour over enough to cover the aubergine. Add the shallot, garlic and salt. Submerge the aubergine by placing a plate on top. Leave to marinate for 2 hours.

    Drain and pat dry with paper towels. Preheat a barbecue or grill plate. Brush the eggplant with olive oil, salt and pepper and cook until tender.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.