Now that I am back, the first dish I felt naturally compelled to make is an Ottolenghi inspired creation: the baked aubergines with a buttermilk greek yoghurt sauce from his book Plenty

For the ingredients and method for this recipe, please go to https://kitchenmess.com/2015/06/25/eggplant-with-buttermilk-greek-yoghurt-dressing-and-pomegranate/