Eggplant / aubergine

Cut

1. 1

   Trim the stem cap.

2. 2

   For rounds, slice across 1 cm thick; for cubes, cut slabs, then sticks, then cubes.

3. 3

   Cook soon after cutting, or rub with a little salt or lemon to slow browning.

Whole for smoky dishes

1. 1

   Prick a few times.

2. 2

   Char directly over a flame or under a grill, turning, until collapsed.

3. 3

   Cool, peel off the skin and chop the flesh.

Tips

• Eggplant soaks up oil — brush slices with oil rather than pouring it into the pan.

Knife cuts that suit it

• Medium dice12 × 12 × 12 mm

• Rondelle3–6 mm thick discs

Use it in

• Baingan bharta
• Baba ghanoush
• Pasta alla Norma
• Begun bhaja