There are few dishes I love to eat as much as this amazing summer fried eggplant, tomato and cucumber dish drizzled with herb oil and slathered with the spectacular yogurt dressing from Sami Tamimi and Yotam Ottolenghi. The recipe was in Bon Appétit Magazine summer 2014 and I still pull out my dog-eared copy with old spills from the last time I made it. The dish has the kind of magic that these two magnificent visionaries create. It’s soul food at its best. I always double it because it goes so quickly, and if you’re lucky enough to have leftovers it’s perfection.