Select those with shiny unblemished skins and firm flesh. Avoid any that feel soft or have damaged skins.

To peel the aubergines, blanch them whole for 5 minutes in boiling water. Plunge into cold water, then peel off the skin. Slice (peeled or unpeeled) more thickly than you would normally – about 1 cm/1⁄2 in – or cut into large dice.

Blanch peeled slices for 1 minute, unpeeled pieces for 3 minutes, in fresh boiling water with 15 ml/1 tbsp lemon juice added. Drain, plunge in a bowl of iced water to cool, then drain and pat dry on kitchen paper. Spread the pieces out in a single layer on a baking (cookie) sheet. Open-freeze on the sheet until firm, then pack into polythene bags or rigid containers. Remove the air, seal, label and freeze. Storage time: 12 months.