Seasonal Ingredient of the Week: Aubergine
We’ve never met an aubergine dish we didn’t love. Soaking up flavour like a sponge, it works a treat in everything from curries and Asian food to BBQ dishes and baba ganoush.
The key to great aubergine is cooking it for long enough - we've all had at least one 'slimy experience' that we’re not in a rush to relive, but cooked properly, it’s soft, charred and complex in flavour (especially if you cook it over an open flame a ‘la Ottolenghi). We've shared six of our favourite recipes below to get you started: