Aubergine by heart, by Rohan Gunatillake

During some of the tougher days of the last two years, Rohan takes refuge in learning a new dish: aubergines with fermented chili bean paste and black vinegar. The project grounds him at an ungrounded time, and gradually leads to a singular form of mastery – no recipe required. A meditation about learning the ingredients, practicing the steps, and ultimately stepping into your intuition.

Cooking with Andong:

Fuchsia Dunlop:

Chinese Cooking Demystified:

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