Eggplant and Zucchini Mahshi with Rapini Schug

For the eggplant and zucchini mahshi:

1. Cut the eggplants and zucchini into thick, roughly 2½–3-inch pieces. Carefully hollow out the centres, leaving enough flesh around the sides so they hold their shape.
2. Finely chop the carrots and sauté in a little olive oil until just softened. Season with salt and pepper. Stuff the eggplant and zucchini generously with the carrot mixture.
3. Heat olive oil in a wide sauté pan and gently sear the stuffed vegetables on all sides. Add the Ajvar and vegetable stock around the vegetables. Cover and slow simmer for 20–25 minutes, or until the eggplant and zucchini are tender but still hold their shape. Adjust seasoning as needed.

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For the pepper mabooch:

1. Grill or char the peppers until softened and nicely blistered. Allow to cool slightly, then roughly chop.
2. Add the grilled peppers, garlic and chili to a mortar and pestle. Hand-pound into a rustic, chunky consistency, similar to a chimichurri rather than a smooth sauce.
3. Add the fresh cilantro and mint and lightly pound again, just enough to release their oils while keeping some texture.
4. Work in the olive oil and lemon juice. Season with salt and black pepper and adjust the acidity and chili to taste.
5. The finished Mabooch should be smoky, herbaceous, bright and slightly spicy, with visible pieces of pepper and herbs.

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For the rapini schug:

1. Blanch the rapini briefly in salted boiling water, then transfer immediately to ice water.
2. Drain and squeeze out excess water.
3. Blitz with garlic, chili, olive oil, lemon juice, salt and pepper until vibrant and smooth but still slightly textured.

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For the saffron-parsnip purée:

1. Gently warm the saffron in the coconut milk.
2. Add the parsnips and simmer until completely tender.
3. Blend until silky and creamy, adding a little more coconut milk if necessary. Season with salt.

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To serve:

Spoon or swipe the saffron-parsnip purée onto each plate. Arrange the mahshi over the purée with some of the Ajvar sauce. Spoon the rapini schug around the vegetables and finish with a light dusting of loomi. Enjoy with pepper mabooch.