Place the aubergines on a naked flame and smoke, turning regularly so that the whole aubergine is charred and wilted. Put in a colander and leave to cool before peeling. Once peeled, place the ...
Although the plump, pear-shaped variety, with its near-black shiny-skinned exterior, is probably the most familiar in Britain, aubergines come in a wide variety of shapes, colours and sizes.
From pasta to parmigiana, curries to stir-fries, now's a better time than any to put eggplant on the menu. Luckily for us, eggplants have a long season in Australia so there are plenty of ...