“I used these for a sort of moussaka for the grandsons. No pre-salting, sliced them up, laid in a roasting tray, brushed with EVOO and roasted for 20 minutes on high. Pizzaiola sauce and ragu (made with pizzaiolo sauce) in layers with thin slices of raw potato, arreton peppers, aubergine and cheese on the top. Bake for 45 minutes. Everything was scoffed.”
“Absolutely gorgeous aubergines, so fresh and full of flavour. On top of that, they last much longer than supermarket aubergines. I love them especially in my aubergine parmigiana!”
