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 Slaterās cassoulet one says 2 tablespoons of olive oil and it takes me more like 8 to be able to fry the stuff correctly. Otherwise itās burning up on my Le Creuset.