Grilled Aubergine and Castello® Aged Havarti Snack

Aubergine can be prepared in many ways, but it is usually cut into cubes or slices before being grilled, baked, or fried. It is a good idea to sprinkle salt on the aubergine pieces before cooking. This extracts some of the bitterness and adds texture and flavour to the aubergine when it is cooked.

Many people think that aubergine tastes bitter, but this is not the case if it is cooked properly. An undercooked aubergine can be bitter and have a cotton-like texture, but a fully cooked aubergine is tender, aromatic, and creamy.

You can cook aubergine almost any way you like it. Bake, grill, fry, or add it to a casserole. Aubergine is a delicious ingredient that can be used in many ways, so it is just about finding out whether you want grilled aubergine, stuffed aubergine, or something else.

In this recipe, we slice the aubergine before spraying it with butter and grilling it on a grilling plate until it is golden and tender.

Aubergines are best stored in a dark, cool cupboard. Keeping them in the fridge can cause soft spots.

A whole aubergine can usually last about a week or two, depending on how fresh it was when you bought it and how you store it. When the skin starts to wrinkle, it is time to use it!

Place the aubergine slices on a grid at the top of the oven. You might want to place a baking tray with baking paper below to catch any excess water or butter/oil during the cooking.