“Love these aubergines. I roast them and make a spicy tomato sauce with your lovely tomatoes, them remove the flesh and mix that in. Put the mix back in and a bit of mozzarella on top. Yummy!!”
“I love aubergines, but have never seen, yet one cooked with, a white one before. Fabulous! It added such delightful colour to the plate & was delicious, simply fried in maple butter, garlic & rosemary oil, fresh basil & citrus salt.”
“I love to roast these lovely aubergines with some San Arrentino tomatoes, red or yellow peppers and onions, sometimes adding a bit of feta cheese or some cannellini beans to make a more substantial dish. The flavours are just amazing and there is always some juice to be mopped up at the end!”
“Having written a whole cookbook on aubergines I do think they add a. Great deal to summer cooking and dining. It’s great to have the variety of shapes and colours and it’s perfectly possible to prepare them without using loafers of olive oil, delicious though that is.”
