Roasting vegetables

[Cheffie]

I also love to roast whole aubergines - they are lovely.

As an idea for when you next roast an aubergine:

Split it in half, lengthways. Season lightly with salt on the flesh side and allow to stand for 10minutes. Wipe the 'weeping' away from the aubergine, sprinkle with a little castor sugar, brush with olive oil and season with a little salt and cracked white pepper.
Roast @ 200c (GM7) for approx 20 minutes.
Remove from the oven and whilst hot, using a dessert spoon, scoop out the flesh from the aubergine, leaving the 'shell' intact. Return the shell to the cooling oven and allow to dry slightly.
In a separate saucepan, sweat some shallots off in a little butter, till lightly coloured. Add the aubergine 'pulp' to it and heat through gently.
Add a little vegetable stock and a dash of white wine and cook through until the liquid evaporates.
Pour the mixture into a blender and puree on high until smooth. Correct the seasoning.
Strain and keep warm.
Serve the pureed aubergine, piped/ spooned into the 'aubergine shells'. The different textures and flavours are surprisingly good.