And so my love affair with aubergine continues…Plump and meaty aubergines are in season right now and it would be rude not to take advantage of that fact.
Instead of chucking them into a stew like caponata where they have to compete for attention with many other ingredients, today I made them a focal point of a Japanese-inspired dinner. In this dish aubergines get cooked under a grill, then basted in an addictive sweet and salty miso glaze and caramelised slightly. It’s such an easy dish to make and even easier to eat! When my friend dropped in for a chat straight after shooting we both started picking at the leftover food and within half an hour it was all gone! his was despite the fact that both of us had had lunch merely two hours earlier…
