Mmmm... am love love LOVING aubergines/eggplants/brungiel at the moment. They are lovely, and I've discovered (thanks to mum) a way that one can cook them without them absorbing huge amounts of oil.
Very easy, once you slice them, place them in water with heaps of salt,and soak them for at least minutes, or even a couple of hours. You might need some kind of weight to keep them from floating... i put empty glass bottles on top to weigh them down into the water.
Really felt like a "parmiggiana", i.e. layers of eggplant, mozzarella and tomato sauce baked to golden, bubbly, melty, tomato-ey, gooey, perfection. But at the same time, I felt like something a little different.
