This is NOT a veggie that talks to me. I’ve stared at it last night for quite a time, but I got no reply.
Our old way of preparing aubergines would be to coat it in egg and flour and deep fry.
Being on a low GI eating plan, that is not possible.
So, I cut it, salted it, rinsed it under cold water, patted it with kitchen towels, brushed with olive oil and Foreman’d it.
It was eatable, but not appetizing.
How do you do yours? (Keeping the low GI in mind)