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How do I make aubergines more appealing? | Kitchen aide
Our resident kitchen problem-solver asks some favourite chefs for tips to convert the aubergine-averse
• Got a culinary dilemma? Email feast@theguardian.com
I’m finally rediscovering aubergine after being left scarred by 1970s abominations of moussakas. Any tips on making it not squeak when you eat it?
Katie, Highlands
“I was never a big aubergine fan,” sympathises Neil Campbell, head chef at Rovi in London. “The skin was always an issue for me: it’s bitter and astringent, but looks lush and shiny, and it tricked me every time.” While salvation can be found in the likes of Meera Sodha’s walnut-stuffed aubergines, Campbell finally saw the light when he started working for “the master of all aubergine dishes”, Yotam Ottolenghi. “I’m now fully converted.”
