GET SET FOR SUMMER ENTERTAINING AND GO BIG ON FLAVOUR WITH THIS INNOVATIVE EGGPLANT SALAD
My food is in a constant state of flux, but it’s grounded in techniques I gleaned eons ago. I learned to cook eggplant this way at Da Giovanni in Torino. I have no doubt Giovanni still prepares his melanzane the same way today. No oil is used, which instinctively feels wrong, but it’s a fantastic technique that gives the opportunity to introduce big flavours that won’t get lost in an overly oily dish. I also enjoy roasting whole eggplant on the barbecue, before tearing the flesh into smoky lobes. Try misting thin slices with olive oil before grilling them, then strew with chilli, garlic, lemon zest and parsley. Another favoured way is to shallow-fry thick plinths in olive oil. Don’t be concerned by how much oil the slices absorb, as they only take what they need. Celebrate new ideas. Keep learning.