AubergineVideo: 01:06

Step by step instructions

SCORING AN AUBERGINE

  1. Top and tail the aubergine and cut in half with a knife. Using a chef's knife, score crosses into the cut edge about 5mm / 0.20inch deep to ensure it cooks evenly.

SLICING AN AUBERGINE

  1. Top and tail the aubergine and cut in half. Then, secure the aubergine on the board using the claw grip and cut into 1cm / 0.39inch slices.