What do chefs turn to when they want a plant-based meal to cook after work? We asked for their top suggestions for lightning-fast feasts
Esra Muslu, chef founder of Zahter, London
Aubergine is often found on Turkish tables. It’s such a beautiful vegetable, and I like cooking it right over an open flame, which adds a nice smokiness, and serving with chilli jam and crisp, fried garlic. Make sure all sides of the aubergine are cooked over the flame, then peel the skin. I make a chilli jam by mixing 250g sugar with 250g water until dissolved, then stirring in chopped chilli and lime juice to taste, and heating until thickened. Thinly slice 50g garlic and fry in oil. Place the aubergine on the plate and roughly chop. Sprinkle some salt and za’atar, and garnish with parsley, four or five fried garlic slices, the chilli jam and a drizzle of pomegranate molasses.
