Add more oil or butter as the aubergines
soak it up.
Give the sauce a stir, then add to the wok and cook gently, stirring and tossing all the ingredients together until the sauce is heated through and has coated the aubergines
- about two minutes.
, Jerusalem artichoke veloute, winter chanterelles, parmesan, chestnuts
First, oil a baking sheet and place the aubergine
slices on, additionally brushing them with oil.
Cut the tops off the aubergines
and slice them lengthways in half, then cut each half lengthways into long quarters.
Mum also experimented with aubergines
and they all turned to be truly lip-smacking.
Carefully, remove the aubergine
stalks, then roughly chop the flesh in the tray into coarse chunks.
Slice the aubergines
into 1cm thick lengthways slices, then lay them on the oiled baking sheets.
Pour the quarter cup of water onto the tray with the aubergine
6 Cover with one-third of the aubergine
slices and half of the basil leaves then repeat, finishing with a layer of aubergine
2 Brush the aubergines
with 1tbsp olive oil and put under a hot grill in batches for 2 minutes each side until they are softened and lightly charred.
are native to the warmer climate of the Mediterranean and were introduced to Britain about 300 years ago.