1. Preheat the oven to the highest setting. Put the aubergines on a foil-lined tray and cook for around 30 minutes, until blistered and soft.
2. Peel when slightly cool, cut in half and put in a colander, sprinkle with a little salt on the cut side, turn upside down and leave for 10 minutes, so the juices drain off.
Recipe, Linda Tubby
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