Print Recipe Preserved aubergines with herbs Serves: 1 x 1,5L jar Cooking Time: 30 minutes + overnight, to infuse Ingredients 500ml (2 cups) white wine vinegar 10ml (2 tsp) Maldon sea salt 250ml (1 cup) olive oil 5ml (1 tsp) whole black peppercorns 2 garlic cloves, peeled and sliced 5ml (1 tsp) dried chilli flakes
Print Recipe Aubergine tempura with a sour cream, coriander and black garlic dipping sauce Serves: 4 Cooking Time: 30 minutes Ingredients 100g cake flour, sifted 5ml (1 tsp) baking powder 15ml (1 tbsp) cornflour 6 small egg whites 125ml (½ cup) water salt and freshly ground black pepper, to taste 5 large aubergines, cut into