In the past, many recipes recommended salting aubergines to reduce their bitter flavour. This isn't really necessary now, although salting does make them absorb less oil when they’re fried.

If you salt the aubergines for half an hour before you cook them you will find they soak up less oil, and this means that there is less to come out again as they cook. Home Showbiz ...

Donal's aubergine parmigiana is so easy to make and tastes wonderful ... Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned.

Rub the aubergines with the olive oil and place them in a roasting pan. Roast for about 45 minutes, turning them every 10 minutes so they cook evenly. Meanwhile, prepare the tahinia sauce.

First, we must properly prepare the aubergine – slice it ... Meanwhile, sauté the garlic in olive oil in a pan, add the sliced aubergine, and cook until it's soft and slightly browned.