I make a version of ratatouille for DH. It keeps well, so a big pan does him as part of his veg some nights, and he also adds it to his lunchtime soup.
I don't like aubergine (egg plant). Even the smell of it gets to me. I've tried all the suggestions here, and more, but this is still one for DH only?
I used to "soak" it in salt, then rinse and dry, but I don't bother now.
I basically use it coarsely diced for the ratatouille, or occasionally I fry it. The big problem with frying it is that it soaks up so horrendously much oil. DH only gets it fried now as a special treat. Btw, he then likes to splash it with vinegar - so that's something els that might help!
in Scotland, UK BST
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