Erica Drum

speaker

379 appearances 3 recordings 1 series first heard Jun 2026 last heard 9 Aug

Erica Drum’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 3 in all, peaking in Jun 2026 with 2.

Appearances

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Alive and Kicking with Clare McKenna · How to stay interested in cooking dinner · 9 Aug 2026 podcast

I think it's my death row dinner, to be honest.

Yeah, it does take the moisture out, but really the main thing is to make sure you fully cook it.

So that's probably where people have gotten or it's gotten a bad rap is because rap is because it's been soft and spongy, gross, actually nearly chewy, which is not what it should be.

And then other people think it absorbs too much oil, which it does.

It's a sucker upper, like it really does absorb whatever you give it.

So spray oil if you can or brush oil on it or sometimes I might place oil on a plate and then place them in it instead of drizzling the oil because if you are pouring oil, each piece is just going to suck the bit that it gets.

It's not going to share it with its other pieces.

So I think that's important.

Pan frying it.

Like if you're not sure if you love aubergine, get a piece, slice it up,

drizzle or spray the oil or whatever drizzle into the pan whatever you want to do pan fry it until it's fully soft like all the way through salt on it and taste it it is absolutely delicious like just on its own and that will give you a real taster to see if you do like it or not if you don't fine but if you do there are so many gorgeous recipes like caponata is a delicious kind of italian style ratatouille which is aubergine courgette olives it's a

I suppose think of it work ways like an onion in terms of you could have it raw and in a salad and it's nicer when it's sliced thinly for that situation.

No, I don't think you definitely need a mandolin.

They're handy, but I met someone the other day who'd taken the top of their finger off.

Like, yeah, they're dangerous.

And if you don't use the safety thing, you have to be, you know, really cautious with them.

And I think I'd rather people just either use a knife or...

have thick slices, it's fine.

But yeah, so a salad, what happens is they're quite hard.

So they need that acidic dressing or say in a slaw, they probably have a mayo or something that's going to break them down and get them a little bit softer.

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