2 large or 4 small aubergines, pricked all over with a knife
big handful picked herbs, such as coriander, parsley, mint, chives, and basil
6 garlic cloves, roughly chopped
陆 garlic clove, grated
2 Little Gem lettuces, leaves separated
3 banana shallots, roughly chopped
200g/7oz ripe tomatoes, roughly chopped and blended until smooth
2 tbsp lilliput capers, rinsed and dried
100驳/3陆辞锄 tomato ketchup
3 tbsp pickle brine, from a pickle jar
100驳/3陆辞锄 plain flour, for dusting
250g/9oz panko breadcrumbs
375g/13oz Turkish hot pepper paste (aci biber salcasi)
6 Medjool dates, cut in half, stones removed, then each half cut into thirds
100ml/3陆fl oz extra virgin olive oil
1 tbsp extra virgin olive oil
extra virgin olive oil, for drizzling and dressing
sea salt flakes
red wine vinegar (or white wine, cider or muscatel vinegar), for dressing
100驳/3陆辞锄 clarified butter or ghee, for frying
2 free-range eggs, whisked
200g/7oz feta
130g /4陆oz thick yoghurt
2 lavash breads