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@dracula
There was a great Aubergine recipe on here about 2 years ago.. I wonder if it was the Mark Hix one...
In other news... I have a 1lb piece of Tri-Tip sitting in my fridge. I don't have a barbecue i can use to cook it on, so have to use the oven or pan fry it. From what i've read, pan frying isn't a great idea as there is minimal fat content in the meat.
Anyone got any tips on cooking? It's about 1.5" at its thickest, to around .5" at its thinest. I was thinking of either pan searing it then sticking it in the oven OR cooking at a very low temperature in cling film in the oven (almost like a bodged sous-vide, kind of like this recipe - http://www.bbc.co.uk/food/recipes/slowcookedbeeffillet_90924) then searing.
Thoughts?