Roasted aubergines turn silky and smoky once their skins blister under high heat, with the flesh collapsing into something closer to a spread than a vegetable. Left whole or halved, split lengthwise and dressed, they work equally well as a side dish or a starter.
Roasted aubergines turn silky and smoky once their skins blister under high heat, with the flesh collapsing into something closer to a spread than a vegetable. Left whole or halved, split lengthwise and dressed, they work equally well as a side dish or a starter.
Roasted aubergines turn silky and smoky once their skins blister under high heat, with the flesh collapsing into something closer to a spread than a vegetable. Left whole or halved, split lengthwise and dressed, they work equally well as a side dish or a starter.
Roasted aubergines turn silky and smoky once their skins blister under high heat, with the flesh collapsing into something closer to a spread than a vegetable. Left whole or halved, split lengthwise and dressed, they work equally well as a side dish or a starter.
Roasted aubergines turn silky and smoky once their skins blister under high heat, with the flesh collapsing into something closer to a spread than a vegetable. Left whole or halved, split lengthwise and dressed, they work equally well as a side dish or a starter.
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