Japanese Aubergine

Preparation info
  • Serves


    Appears in

    By Tom Parker Bowles

    Published 2013

    • About

    I could never get too excited about the aubergine. Interested, yes, but thrilled, no. That is until I tried a dish at Roka – one of the best contemporary Japanese restaurants in London – that made the taste buds swoon. It turns the aubergine into something soft, silken and wonderfully savoury.


    • 1 long Asian aubergine (a normal one is fine, too)
    • 1 teaspoon vegetable oil
    • sea salt


    Preheat the oven to 180°C/350°F/Gas 4.

    Halve the aubergine lengthways and slash the flesh, not too deep, in a criss-cross pattern. Place on a baking sheet, brush with vegetable oil and season with salt, then