From slow to fast now, like a gastronomic foxtrot. Weeknight dinners which are fuelled by the need to feed your dearest ones quickly whilst getting drowsy on sloe gin and strawberries should be the kind of thing that you construct whilst blathering away at the kitchen counter. This was inspired by a BBC Good Food recipe.
Having a two-week old aubergine in my fridge instead of a jar of roasted aubergine deterred me not. Pierce your aubergine and char it on an open flame on your cooker. Once the flesh is soft and gives to a gentle poke of the finger, peel off the blistered skin and mash the flesh with two teaspoons of tahini; the juice of half a lemon; a scant teaspoon of dried chilli flakes; and a generous pinch of salt and pepper. Mix in 75g of crumbled feta and a handful of chopped mint. On two toasted wholemeal pittas, scrape on a coating of tomato purée before topping with the aubergine and feta mix. Crumble on some more feta before grilling on a medium heat for 10 minutes. Drizzle with olive oil and top with basil before serving. By then it’ll be time to top up your gin and scarf down your pitta pizza whilst not skipping a beat in conversation. Good work.