Episode 16: Aubergine
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Description
Often referred to as ‘eggplant’, Aubergine is commonly used as a vegetable, but it’s actually as a fruit, related to tomatoes and potatoes. In fact, the fruit itself is botanically...
show moreGrilled eggplant
Cut an eggplant into round slices (approximately 1cm thick). Place slices into a colander and sprinkle all the slices liberally with slat. Weigh the whole lot down with a heavy plate to help squeeze out the water. Leave them for at least half an hour and then rinse them off under cold running water. Pat each slice dry with paper towel. These slices can now be grilled on a barbecue plate to golden brown and then drizzled with high quality olive oil. Serve with antipasto of sun dried tomatoes, olives, feta cheese etc.
Information
Author | Ford on Food |
Organization | Ford on Food |
Website | - |
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