Baked eggplant & ricotta

For 4 people:
• 3 medium eggplants, sliced 1cm thick
• olive oil
• 500g fresh ricotta
• 100g grated Parmesan
• black pepper

Tomato sauce:
• brown onion, diced
• 2 cloves garlic, chopped
• 800g tinned tomato
• 2 Tbsp tomato paste
• 1 tsp sugar
• 1/4 cup chopped fresh basil

Degorge eggplant & grill in batches, brushed with oil.

Meanwhile, fry onion & garlic, 12-15mins till soft. Add tomatoes, paste & sugar. Boil, reduce heat & simmer uncovered 30 mins. Season. Stir in basil.

Combine ricotta with 40g Parmesan & pepper.

Preheat oven to 220C & grease small lasagna dish.

Layer 1/2 eggplant, 1/2 tomato, ricotta, remaining eggplant, remaining tomato, remaining Parmesan.

Bake 20 minutes or until golden & warm through.

Served with lemony rocket salad & fresh bread.

Blackened "shrimp" with aioli

For 6 people:

· 2 teaspoons paprika
· 2 teaspoonsonion powder
· 1/2 teaspoondried oregano
· 1/2 teaspooncayenne pepper
· 500g shelled prawns, tail on
· Aioli

Toss the paprika, onion powder, oregano, cayenne and 1/2 teaspoon each salt and pepper together in a bowl and add the shrimp to coat.BBQ & serve with aioli.

Chermoula Eggplant with Cous Cous and Yogurt

spring onions

coriander leaves

ground coriander

ground cumin

aubergines

mint

green olives

sweet paprika

Greek yoghurt

sultanas

chile flakes

bulgar

preserved lemon rind

flaked almonds

From Ottolenghi's "Jerusalem"

Substituted cous cous for bulgar.

Made for Shins & Tracy with brown rice for gluten-free.

Made for B-Sam, Lease & Anna Jean with brown rice & barley.

Tetsuya's salad dressing

• 40ml grapeseed oil
• 40ml olive oil
• 2 tsp soy sauce
• 1.5 Tbsp mirin
• 1Tbsp balsamic vinegar
• 1 small clove garlic, crushed