Remove the aubergines from the oven and increase the temperature to 220C/425F/Gas 7. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh ...

Divide the aubergine slices between two baking trays and bake for 12 minutes, turning once during cooking. Meanwhile, heat a tablespoon of olive oil in a large pan on a medium heat. Add the onions ...

Bake in the preheated oven for 10 minutes ... Draw the excess water from the aubergines by salting them. This time, you need to layer the slices in a shallow dish and sprinkle all over with ...

He's got a classic dish from Sicily with one of his favourite veg, aubergine parmagiana bake. Place one tablespoon of olive oil and the sliced garlic into a saucepan. Place on a medium heat and ...