Ottolenghi’s roasted aubergine, burnt rosemary and carob syrup dip

Babaghanoush but make it slutty. Rich, complex, delicate, and best of all, easy. If you don’t want to buy carob syrup, dark molasses + a 1/2 tsp of balsamic or pomegranate syrup has a similar effect. Amazing weeknight meal for eggplant enthusiasts, served with warm pita and a handful of olives.