Mouth-watering flavour of smoky aubergines baked in hot coals, without it the dish won’t ‘sound’ as it should. But what if you don't have a barbecue at hand or you cook in winter and don't even want to stick your nose out into the street again? If you have a gas stove turn the rings to a low heat, prick the aubergines with a fork in several places and wrap in baking foil (so there is less to clean later). Lay the aubergines directly on the rings and cook until tender, turning occasionally.
If the stove is electric, we will cook aubergines in the oven. But not just like that, we will bake them with woodchips from fruit trees to get the smoky flavour. To do this, heat the oven to 230˚С, cover the baking sheet with foil, add a thin layer of woodchips so that they completely cover the baking sheet. Prick the aubergines with a fork in several places, put on woodchips and bake until tender. There is always a way out 😉