Of all the vegetables, it is the aubergine that undergoes the most astonishing transformation during preparation and cooking, turning from a rubbery, bitter and even dry aubergine into something tender and buttery. This means that aubergines can be wonderfully melted into a tomato sauce or wrapped smoothly and softly around a mozzarella ball.

To allow aubergines to fully develop their distinguished flavour, they are first cut into thick slices or roughly diced. Then roast them in the oven at 200° C or grill them over an open fire for about 10-15 minutes on each side. After turning, brush the aubergine slices with a little olive oil. They also taste good baked in hot oil.

Tip: Because aubergines are extremely absorbent, they soak up a lot of olive oil. This is why you should always degrease them well with kitchen paper after cooking.