I love aubergine but find I have to add a lot of oil to it to get the texture I want. I like it all velvety and smooth and if Im honest quite oily.

However I dont want to add a great big load of oil to aubergine so how do others cook it so that you get that mushy velvety texture but without too much oil?

I coat it in either flour or cornmeal or both and deep fry it


Have you tried roasting / grilling it instead?

yes, but I need a lot of oil to make it the smooth mushy texture I like

I cut it into cubes and then bung it into a Le Creuset pot and stir frequently. It goes mushy and sort of dry steams.

Season, oil and score the skin and put it under the grill for 20 mins turning every 5.

Then peel and serve with garlic, feta and parsley.

My favourite way of cooking it.

aubergine is one of the few vegetables I really cannot eat