DINNER --- deep fried and marinated Thai mini eggplant in dashi and pickled shisho | parboiled Chinese greens | burrata with tomato and basil | sauteed bitter melon with beech mushroom | French green lentils with onion, celery, carrots, roasted red pepper and fresh herbs | toast with Italian speck and burrata | wine
- thought not enough ingredients left at the end of week, magically we made a six course dinner after all.
- the little eggplant dish will be in the recipe collection.
