The inspiration here is pure East India.
This is a bowl brimming with the fresh clear tastes of Spring.
Slice each eggplant lengthwise into five or six long steaks. Sprinkle with sea salt and allow to stand for up to an hour or so while you make the creamed feta.
Eaten blindfolded, the mushrooms taste like chicken.
Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.