Nigel Slater’s recipe for aubergine with pine nuts and parsley
almost 5 years in The guardian
A warming herby veggie treat with a touch of luxury
Cut 2 medium-sized aubergines in half from stalk to tip, then cut each in 2, again lengthwise. Cut each piece into short lengths, about 3cm long. Put the pieces in a colander, sprinkle them generously with salt and leave them for half an hour. Continue reading...
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