Fried aubergines guzzle up so much oil. Here are the alternatives.
“Frying aubergine isn’t a bad thing, and oil isn’t a bad thing,” says Balkan cook Spasia Pandora Dinkovski, founder of Mystic Burek and author of Doma (out in April). When it comes to recipes that require pre-frying (moussaka, say), Dinkovski’s mum “coats sliced aubergine in flour, so the oil doesn’t seep into them”. A kindred spirit is Italian chef Gennaro Contaldo. He agrees frying gives “the best flavour”, but it isn’t the only option: “Bake them, grill them, they both work fantastically.”
Either treatment is ideal for Vivek Singh’s Hyderabadi aubergine curry inspired dish. The founder of the Cinnamon Collection cuts long, thin aubergines in half, scores the flesh, then sprinkles them with salt, chilli powder, turmeric, fennel, ajwain…