Cook the News

Today’s dishes, from the headlines.

Thursday 1 October 2026

Last cooked 21:00


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Hybrid Drone Starter with Tension

Based on:

TypeStarter

Serves4 people

DateSeptember 21, 2026

Aubergine and courgette drones fly sharply over a fiery, tangy dip: tension served on a plate.

Long, spicy-marinated aubergine and courgette slices form the silhouettes of drones flying above a tangy yoghurt dip, with chili oil as threatening flames. The plate visualizes tension and border crossing, matching the news about hybrid attacks and NATO's eastern front.

Ingredients

  • 1 large aubergine
  • 2 courgettes
  • 3 tbsp olive oil
  • 1 tsp smoked paprika powder
  • 1 red chili pepper
  • 1 lemon (juice and zest)
  • 200 ml Greek yoghurt
  • 1 garlic clove
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 2 tbsp chili oil
  • Salt and pepper to taste
  • Fresh coriander for garnish

Method

  1. Slice the aubergine and courgettes into long, thin slices about 0.5 cm thick.
  2. Mix olive oil, smoked paprika, finely chopped chili, lemon zest, salt, and pepper into a marinade.
  3. Brush the aubergine and courgette slices with the marinade and let them marinate for 15 minutes.
  4. Grill the slices over high heat until cooked and lightly charred (about 3 minutes per side).
  5. Mix the yoghurt with pressed garlic, lemon juice, red wine vinegar, and honey for a fresh dip. Season with salt.
  6. Spread the yoghurt dip in a wide stripe across the center of each plate.
  7. Lay the grilled aubergine and courgette slices diagonally over the dip, in the shape of flying drones.
  8. Drizzle chili oil as fiery trails behind the 'drones'.
  9. Garnish with fresh coriander for a green accent.

Serving notes

  • Serve immediately so the vegetables are warm and the dip is cool.
  • Make the drone shapes clear: overlap a few slices as wings.
  • Add extra chili oil for more tension.