Preparing Aubergines for Baking

To ensure the flesh of halved aubergines cooks evenly, the cut surfaces are deeply scored. You can perfume the flesh by inserting razor-thin slices of garlic into the incisions before baking.

Remove the stalk and calyx (the cup around the base of the stalk) and cut the aubergine in half lengthwise using a chef’s knife. Cross-hatch the flesh deeply using a sharp pointed knife, then sprinkle with salt.