The cookbook author scores, salts and stuffs the eggplants with a cheesy and herby breadcrumb mix. The result? A soft and saucy vegetarian midweeker
See more of Alice Zaslavsky’s recipes
Eggplant is the introverted extrovert of the vegetable kingdom: slow to warm up, sure, but before long it’s the life of the party. Like any I-E, this nightshade needs time and tools to break down its defences, lest it be served up in its naturally bitter, astringent form; if you’ve ever bitten into an eggplant and it bit back, that’s because it’s undercooked.
No one likes to risk bitey eggplant, which is why – despite its marvellous meatiness – many home cooks shy away from it as a meat-free midweeker. But by halving, slashing and then salting it you also halve its cooking time.
