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Aubergines hit our shores four-hundred years ago, and we’ve been cooking them wromg ever since. Squeaky, watery, bitter little sponges? Nay, you have done a bad thing.

Properly cooked they are creamy and delicious, and complement many dishes such as moussaka or ratatoullie, but they canalso be grilled, barbecued, fried or baked and enjoyed on their own.


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