Nigel Slater’s recipes for slow-cooked aubergine, and for orange and almond cakes

Find your comfort zone with silky aubergines followed by a moist orange bundt cake

My greengrocer sells aubergines of various sizes in precarious piles, each one as glossy as wet paint. Removing the one you want is like playing vegetable Jenga.

I like my aubergines baked until on the verge of being overcooked. So silky, so plump, so melting, they’re almost more olive oil than aubergine. And let’s face it, without olive oil there is very little point to this vegetable (fruit to the pedantic). Baked or grilled, I cook them with their skins on – and eat them too. I only occasionally take the peeler to them, but they look elegant without their skins, scattered with lemon zest and parsley or in a pool of their own bronze baking juices.

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