Burnt Eggplant Crostini with Garlic and Lemon

  Tonight I cook dinner from Ottolenghi and Tamimi’s Jerusalem, A Cookbook, and I know it’ll be delicious because everything in this book is excellent. It hasn’t failed us yet. On the menu: burnt eggplant marinated in olive oil, yogurt, lemon, garlic and herbs on toasted crostini, tangy caper and herb fish cakes, and a simple chopped…

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