Aubergines (AKA purplegooberinis or something for our USA frenemies): mysterious vegetables you have to slice all thin-like and then salt till they sweat brown yuck-juice & then AND ONLY THEN PRETTY MUCH you add oil & bake them.
Delish with tomato sauce and mozarella in oven.
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Ah, I wrongly assumed from your first tweet it was a lot more work than that. The reason I'm tempted to try them again is I previously felt this way about courgettes and olives, which are now two of my favourite foods.
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They are like courgettes and olives in this context, yes!
End of conversation
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