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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Our holiday in Italy ends today, and the single best thing I ate (including a variety of lovely things) was a fresh eggplant ravioli served on top of burrata with a tomato-basil sauce.
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I'm hungry now.
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You just need to know how to cook’em right I suppose! Nothing beats a good eggplant dish in olive oil.