They call them eggplant here the try hard hippie bastards that Aussies are.
Anyway, am I the only one whose aubergine just soaks up the oil? I love a really nice and soft cooked aubergine from frying but a recipe like Nigel Slater’s cassoulet one says 2 tablespoons of olive oil and it takes me more like 8 to be able to fry the stuff correctly. Otherwise it’s burning up on my Le Creuset.
I was taught to ‘froil’ them on a cookery class I did. Put them in a nice big pan with your oil and about 100ml of water, stick a lid on, and leave it. The aubergine soaks up the steam first and then fries off with the oil afterwards.