Preparation
Heat the broiler to high. Place the eggplants on a foil-lined baking sheet and broil, turning as needed, until blackened all over and very soft, 20 minutes. Transfer the baking sheet to a rack and let the eggplant cool for 10 minutes.
Meanwhile, place the cumin seeds on a cutting board and drizzle with two drops of olive oil. Chop the seeds repeatedly until coarsely ground. Using a mandoline or knife, thinly slice the radishes and kohlrabi and then place in a large bowl of ice water. Let sit until the slices begin to curl, about 10 minutes. Drain and spread the slices out on a towel to dry.
Peel and discard the charred eggplant skin and place the flesh on a cutting board. Finely chop the flesh and then scrape into a bowl. Stir in the chopped cumin along with the 1⁄ 4 cup of olive oil, the mayonnaise, lemon juice, salt, pepper, cayenne, cinnamon, and garlic. Transfer the baba ghannouj to a serving bowl and drizzle with more olive oil. Sprinkle with the olives and Aleppo and serve with the radish and kohlrabi slices.
GIA'S MUSHROOMS AND EGG
Preparation time: 20 mins
Cook time: 40 mins
Yield: 2 servings
INGREDIENTS
3 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, sliced
2 field mushrooms, brushed clean
7 oz (200 g) wild mushrooms, such as black trumpet
mushrooms or chanterelles, brushed clean
1 egg
1 green chile, thinly sliced (keep the seeds if you like heat)
A few sprigs of rosemary in winter or tarragon in summer
Preparation
Preheat the oven to 350°F (180°C).
Heat the butter and oil in an ovenproof dish in the oven, or in an ovenproof frying pan on the stove top. Add the garlic and let it sizzle for a moment, just enough to release its aroma, then add all the mushrooms and spoon the sizzling fat over to cover them. Cook in the oven for 10 minutes, or cook on the stove top over medium-low heat, shaking from time to time, until the mushrooms have softened, about 5 minutes.
Crack the egg into the middle of the dish or pan and sprinkle with the chile, herbs, and some salt and pepper. Cook in the oven until the whites are set and the yolk is cooked to your liking, 5–10 minutes.
Sea salt flakes and freshly ground black pepper
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