Nasu no Miso-yaki is soft, silky roasted aubergine lacquered with a sweet-savoury white miso glaze. The surface turns lightly caramelised and glossy, while the inside becomes creamy and delicate, finished with sesame and fresh spring onion for contrast.

Silky roasted aubergine is folded with sweet caramelised onion, tangy kashk, and warm turmeric, then finished with walnuts and fragrant mint oil. The result is rich, savory, lightly smoky, and deeply comforting, with a balance of creaminess and gentle sharpness.

Sabich is a richly layered pita stuffed with silky fried aubergine, creamy hummus, hard-boiled egg, bright chopped salad, nutty tahini, and sharp fruity amba. The contrast of warm, crisp-edged aubergine and cool fresh vegetables makes it deeply satisfying and full of texture.

This Sabich Bowl layers silky hummus, warm roasted aubergine, jammy eggs, crisp tomato-cucumber salad, and a punchy tahini-amba dressing. It delivers the creamy, smoky, tangy, and fresh contrasts that make sabich so satisfying, in an easy beginner-friendly meal.

This baba ganoush is silky, smoky, and bright, with charred aubergine balanced by nutty tahini, sharp lemon, and a touch of garlic. A drizzle of olive oil, fresh parsley, and jewel-like pomegranate seeds make it both deeply savoury and beautifully fresh.