Recipe: How to make The Palomar’s grilled aubergine
An unlikely addition to London’s Chinatown, The Palomar is famed for its innovative takes on traditional Israeli and Mediterranean dishes. Helmed by chef Omri McNabb, it champions seasonal ingredients as part of an ethos also maintained at its sibling restaurants – The Barbary, Jacob the Angel and Evelyn’s Table. Since starting out at Cordon Bleu in Florence, McNabb has headed up kitchens all over the world, from Herbert Samuel and Popina in Tel Aviv to Night Kitchen in Berlin. Here, he shows us how to make The Palomar’s grilled aubergine drizzled with tahini, topped with cucumber yogurt and cherry tomatoes.
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