Smoky, sweet, fiery, and fresh, this aubergine salad recipe from Marylebone restaurant Jikoni has it all. As chef Ravinder Bhogal notes: "In his book How to Pick a Peach, American food writer Russ Parsons says, ‘Let’s get one thing straight: most eggplants are not bitter (even though they have the right to be after everything that has been said about them).’ Far from being bitter, the eggplant – or aubergine, as it is more commonly known in the UK – is the king of vegetables. Meaty and smoky when fire-roasted, aubergines stand up well to a thrillingly fiery and sharp dressing. Fox nuts are the seeds from a species of waterlily that grows in India, China and Japan. Here they bring crunch and sweetness, but you could use honey-roasted peanuts instead."
Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen (Bloomsbury Publishing, £26) is out now. Photography by Kristin Perers.