First, slice the eggplants lengthwise in half. Then with a pastry brush, liberally brush each half (on both sides) with the extra virgin olive oil (and I do mean liberally slather it on!). Now with ...

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Preheat the oven to 200C/180C fan/gas 6. Place the aubergine halves in a large ovenproof dish about 30cm x 25cm (12in x 10in) or similar, and drizzle with about 2 tbsp olive oil. Season with salt and ...

Preheat the oven to 425°F. Cut the eggplant into 1-inch rounds. Sprinkle with salt and set aside for 20 minutes (the eggplant will sweat out any bitterness). Pat dry. Now cut the eggplant slices into ...

Eggplant is like a sponge: The more oil you add to the pan, the more fat it sucks up. Coating the eggplant with bread crumbs or batter helps to provide a barrier. Oven-baking instead of frying or ...

Fresh, light and bursting with flavour – celebrate the season with Antonio Carluccio’s delicious dishes This is delicious for a light lunch on a sunny Sunday and, although there’s a lot of work ...

This oven-baked dish takes Asian eggplant and applies them in a Mediterranean-style side. Standard purple eggplant should work just as well. With either type, look for shiny, unblemished skins and ...