Cut eggplants (aubergines) lengthways into long thin slices. Heat a ridged grill pan or sturdy frying pan over medium-high heat. Brush eggplant slices with olive oil (you will probably need to do this in batches, so just brush as many as will fit in the pan without overlapping). Cook on both sides until a good golden brown. Transfer to a plate as they are done and season with salt. Cook remaining eggplant.
Alternatively, cook eggplant on a barbecue grill. Brush with a little oil as described and cook on a barbecue grill rack heated to medium. Cook quickly until tender and golden and lightly charred around the edges; you’ll need to move the slices around often as they cook to prevent scorching. Transfer eggplant slices to a plate as they are done and season with sea salt.
Cooked eggplants will keep well in a container for the fridge and can be used in many dishes.
More eggplant tips
5 Great tips for frying eggplant
I really enjoy your blog .Found it when we were in New Zealand for a year of Covid ,and only left because we had to ,but I will not leave your blog.It will give me a taste of home and great tasting food.
Thanks Christine. I hope wherever you are, you are safe and well and enjoying good food!
Cheers
julie
Would you please tell me the name of your amazing tomaroex, they are stunning.
So sorry to hear of your massive weather challenge in your garden, nature is so authorative and puts us in the right pecking order so that we don’t get too big for our boots.!
Valda
Hi Valda, annoyingly, I had the tomato tag in the garden by them and it was blown away. So I will be trying to recreate them next year by saving some seeds. They really were prolific and delicious. Just two plants gave me plenty to give away and they would have continued fruiting through to end of March. Shame, but lucky for what I got. If I find the name I will contact you.
Hi Valda. I found the tomato tag! And the variety is Black Krim. They were delicious.
Good luck for next season.
Julie