The last late summer meets early autumn days are the perfect occasion for firing up the barbecue and making the most of the relaxed atmosphere that comes with sitting outdoors to eat.
To have the impact, I recommend leaning in to the way we use the mangal (barbecue) in the Middle East – as a wonderful vehicle for grilling vegetables. Alongside the tender and juicy cuts of lamb I ate at the barbecues we had on my grandparents’ porch in northern Iran, there would almost always be some kind of smoked aubergine dip served as an accompaniment.
