I LOVE… AUBERGINES.

Aubergine season is upon us from now until early October, and these dark purple, glossy beauties lend themselves to all kinds of cooking – from low and slow curries to quickly battered and fried fritters, whipped up into a melintzasolata, or roasted for a spicy baba ghanoush. Aubergines don’t have much of a distinctive flavour of their own – unless […]