Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. Ricotta makes a great alternative to cooking a white sauce, it's so much faster and ...

I love aubergines’ chameleon-like ability to take on and adapt to different flavours from around the world. Whether they’re cooked whole over a hot flame until blackened and charred and mixed with ...

The aubergine absorbs flavour like no other vegetable. It can take on gutsy spices, herbs, lemons, soy, sesame and olive oil, to name but a few. The whole aubergine — also called eggplant — can be ...