Mediterranean Chef Yotam Ottolenghi Gives Us Plenty More to Salivate Over

Ottolenghi is known for creating complex, layered dishes like this aubergine (aka eggplant), topped with some sort of tahini- or yogurt-based dressing, fried garlic, and fresh herbs. But what does the chef eat when he comes home from a day in the test kitchen? "You don't really want to hear this . . . I'm so immersed in my own food that [when I come home] the last thing I want to do is eat a charred vegetable," he says. "I fast. I eat pasta with a little olive oil or ramen noodles from a bag with the flavor packet."