This eggplant and tomato dip quickly became a staple at my ... Drizzle with a bit of lemon and set aside, covered in plastic ...

Cut 4 slits into each eggplant and slide ½ clove garlic ... Transfer chopped tomatoes to a colander set over a bowl to catch excess liquid. In a food processor, pulse shallot to mince very ...

Remove and set aside ... Add the tomatoes, bread crumbs (do not add the crumbs sticking to the pan if they are burnt or mushy), and eggplant, toss together gently, then quickly stir in the ...

Drain well, then set aside to cool. For fig-leaf oil ... Add freekeh, eggplant and artichokes and gently toss to combine. Arrange tomatoes on a large serving platter; top with eggplant salad mixture ...