this week's new recipe and homage to the aubergine

Risotto with aubergine and lemon (from Yotam Ottolenghi's Plenty, again.)

A Sunday success.  I made one adjustment, and that was to score the skin of the aubergine and bake it for about an hour at 180c rather than scorch it like he suggests, and then we peeled it and scooped out the flesh to chop and stir into the risotto.

Max loved it too.  Ollie loved eating the bits of fried aubergine and the parmesan that went on top.  Meltingly oozy, buttery, fragrant, fresh and filling.  (Just one thing, the recipe says serves 4.  Yotam obviously doesn't know what a breastfeeding woman's appetite is like.)