Mother’s Aubergines‘This remarkable aubergine gratin was my introduction to a Greek, or rather Cretan, chef, Adonis Babelakis, whose stories of his mother’s ingenious cooking inspired me to write a book about women’s contribution to cooking. Babelakis serves it every day in his taverna, in Elounda, Crete. It was his mother’s way to cook aubergines, and he credits her in naming the dish. Read more…
