Eggplant Polpette: When the Poor Kitchen Solves What Premium Kitchens Overcomplicate

There’s a trick worth knowing before you even turn the oven on. Cut eggplant oxidises fast, it starts going brown within minutes of hitting the air. Toss the diced eggplant in a generous amount of olive oil, salt and pepper the moment you’ve cut it, not after. The oil coats it and slows the browning right down, and it seasons as it roasts instead of after.