A rewind to summer on the allotment because it’s too cold to dig much up at the moment with the ground frozen solid. We have tried to grow aubergines twice, last year wasn’t a success. This year with a better green house and ( a bit more warm weather) we managed to grow these beauties.
I wanted a recipe which would show off the aubergines, many books suggest salting aubergines to draw out any bitterness but modern varieties have been developed not to have this bitterness. I simply roasted the aubergines untill they were soft (they are done when the flesh starts to collapse) and ate them with Yotam Ottolenghi’s Marinated mozzarella.