RecipeMuncher

Aubergine is surely the most magical of all vegetables. Stacks of shiny purple orbs sit squat and full of promise everywhere down Rye Lane,* and a particularly good looking specimen will seduce me at least once a week. When I first started learning to cook, the aubergine was also my first big disappointment – I had no idea how to cook it and my inexperienced hand left the poor thing tough-skinned and slimy. Thank goodness I persevered. Just consider a life without fish fragrant aubergines (...)