VelvetEggplant, or aubergine, is a sponge for flavour: cooked well it turns silky, creamy and sweet, soaking up olive oil, garlic, spices and sauces. It shines sautéed, roasted, grilled or stuffed in kitchens from the Mediterranean to India and China.
Eggplant, or aubergine, is a sponge for flavour: cooked well it turns silky, creamy and sweet, soaking up olive oil, garlic, spices and sauces. It shines sautéed, roasted, grilled or stuffed in kitchens from the Mediterranean to India and China.
Eggplant, or aubergine, is a sponge for flavour: cooked well it turns silky, creamy and sweet, soaking up olive oil, garlic, spices and sauces. It shines sautéed, roasted, grilled or stuffed in kitchens from the Mediterranean to India and China.
Eggplant, or aubergine, is a sponge for flavour: cooked well it turns silky, creamy and sweet, soaking up olive oil, garlic, spices and sauces. It shines sautéed, roasted, grilled or stuffed in kitchens from the Mediterranean to India and China.
Eggplant, or aubergine, is a sponge for flavour: cooked well it turns silky, creamy and sweet, soaking up olive oil, garlic, spices and sauces. It shines sautéed, roasted, grilled or stuffed in kitchens from the Mediterranean to India and China.
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