Lucylu wrote: Yesterday must have been aubergine day!! I slow roasted one in tin foil, just brushed it with olive oil & salt. It wasn’t brilliant to be honest, but at least i has 3 other tasty veggies on the plate! I’ll try it your way next time…
Although my favourite is slow cooking chunks of aubergine with whole garlic cloves and chunks of red onion – loads of coconut oil, salt & pepper. Cover and slow roast for about an hour. Really delicious.
Do you peel the skin off of the eggplant when you slow roast it, or leave it on?