This is a take on a recipe from Emiko Davies’ wonderful new book ‘Gohan’, using local offerings from Torello Farm. Use long slender Lebanese eggplant, the smaller the better. You’re seeking the smokiness from cooking over an open flame to penetrate and cook the flesh, yet still hold the shape after peeling. As Emiko says “It’s a simple dish that comes together quickly…and all you need is a splash of soy sauce and simple garnish.”

serves 4-6 as a side dish

4 small Lebanese eggplant

Soy sauce (or tamari, for drizzling

Furikake, for sprinkling

2 spring onions, finely sliced

Pre-heat a barbecue grill over a high heat. Alternatively use the gas hob on the gas stove top. Place the eggplants directly over the flame. Turn regularly, about every two minutes until the skin is completely blackened all over. It will take about 10 minutes. Set eggplants aside to cool then carefully peel away the charred skin, avoiding removing any of the inside flesh.

Serve the eggplants whole, or slice across into 3cm lengths and transfer to serving plate. Drizzle the soy over the top, sprinkle the furikake and scatter over the spring onion.

Recipe by Fiona Hammond, February 2024