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I like them best if I put the slices in the oven with a drop olive oil first, half-done aubergine is very yuck to me. Not sure for how long, as I usually do this while preparing other parts of the dish so I just feel every once in a while if they're soft already.A quick question for the knowledgable cooks on here ( looking at you @maglil55 )
If I’m using aubergine as a substitute for potatoes in a layered dish like lasagne ( in this case it’s a haddock and Jarlsberg gratin) should I bake the aubergine slices on their own first or will it be ok just to slice and layer them in the dish raw?
TIA
Theoretically you can use a frying pan too, but I've never gotten the hang of that: either burnt or all soggy with the absorbed frying oil. Or both. So I've given up on pan-frying aubergine.
edit: A haddock and Jarlsberg gratin sounds amazing, I think it will work very well with the aubergine!