Weeknight Kitchen

The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.

Don’t tell me you’ve never had a salad sandwich!

The jalapeño and red pepper make the pancakes colorful and add just a little spice. Serve with salsa or as a breakfast side dish in place of potatoes.

Ezme is a wonderful Turkish dish made with the ripest of tomatoes, which give it a deep, sweet flavour to contrast with the fiery kick of chillies and the acidity given to the dish by vinegar and pomegranate molasses.

Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish.

In the height of summer, this dish is virtually treated as a soup, so perhaps it is Iran’s answer to the Spanish gazpacho.

This is one of my favorite ways to prepare fish, because it’s so light, easy, and flavorful.

Slice the Asian eggplants (if using) lengthwise into quarters, keeping the stem intact so that it holds the eggplant together. Heat the oil in a wok until almost smoking, then turn the heat down to medium and fry the eggplants well, turning occasionally. Do not burn. Transfer the eggplants to a baking dish. Cook under a preheated medium broiler for 20 minutes, turning the eggplants halfway through.

This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.

1. Preheat the oven to 350°F.