Batch cooking smoky aubergine cream. I can’t look at a recipe without tripling it and always have a batch of this in my fridge. Recipe is on page 38 of @ottolenghi and @ixta.belfrage FLAVOUR but useful to see here, I hope, to show that when we say to char an aubergine, we really mean to char an aubergine! Tripling the recipe I had 600g aubergine flesh (once charred and scraped out), 150g yogurt, 2 tbsp dijon, 150mls olive oil, 100mls lemon juice and 3 cloves garlic bashed up with salt. I sometimes add an anchovy or two for some caesar inspired fun but otherwise just have around to spoon over basically everything. What do you always have batch made in your fridge?