Sumary of How do I make aubergines more appealing? | Kitchen aide:
- While salvation can be found in the likes of Meera Sodha walnut-stuffed aubergines, Campbell finally saw the light when he started working for “the master of all aubergine dishes”, Yotam Ottolenghi..
- For the parmigiana served at London Norma, where Tish is culinary director, aubergines are salted “to get the water out”, rinsed, then deep-fried in olive oil at 160C..
- Tish then uses the fried aubergines in a parmigiana, or serves them as they are with salt, a drizzle of honey and mint..
- Add 10 sliced garlic cloves, cook over a low heat until soft but not coloured, then return the aubergines to the pot with 200ml water, season and cook on a medium heat for 15-20 minutes longer….