I saw some posts on aubergine charlottes and I am tempted to try them out using different fillings. Baking aubergine rather than frying them gives them the same melt in the mouth silky smooth texture but without absorbing much oil. I find it so much healthier cooking aubergine/eggplant this way and you can have any fillings you like. Great way of presenting an aubergine dish. It is interesting to serve aubergine in little parcel to your guests. You can have mushrooms and cheese as fillings or with salmon like I did. This is so delicious and I will try the mushroom filling the next time I make this charlottes again. But for this time, I did it my way :p Read on to see how this is being prepared.
