Methods for cooking aubergines

Aubergines need to be cooked as they are not a very palatable vegetable in the raw 
state. They also do not lend themselves to being boiled, which leaves them as a rather
pallid, soggy mass.

Frying

To fry an aubergine, it needs to be cut into fairy thin slices, say no more than a
quarter of an inch thick. Pour a little good quality oil (olive is best) into a heavy 
bottomed frying pan and put over a medium heat. Add the aubergines when the oil is 
sizzling hot and fry on both sides until the flesh is soft all the way through.

Grilling

Aubergines are ideal for grilling. They should be cut into rounds or sliced 
lengthways, and brushed with a good quality oil to prevent them from drying up when
grilled. Place under a hot grill. Turn the slices to brown on both sides.

This method can also be used on a barbecue or griddle.

Casseroling

The most common way of cooking an aubergine is to add it as an ingredient to a
casserole. The aubergine can be left in quite big chunks when cooked like this. Baby
aubergines can even be cooked whole, but they are usually best if cut with several 
deep incisions first to ensure that they are cooked all the way through.