Why:

This is the very best time of year, as so many vegetables are in season. Aubergine has recently become a favourite, as I have learned to master the cooking technique that brings it to its fullest potential.

How:

Cut the aubergines in half-centimetre thick slices and deep-fry them at 180° C. Discard of any excess oil before using the aubergine in a wok or stew. The deep-frying of the aubergine gives it a silky soft texture and full-bodied flavour – extremely delicious. Your weekday wok is sure to become a real treat.

Where:

Restaurants China in Skanstull and Chong Qing in Liljeholmen both have my favourite aubergine dish, a Sichuan fish-flavoured dish (which doesn’t contain fish, but is cooked using spices regularly found in fish dishes). They each offer their own version of the dish, but I love them both.

As told by Ylva Porsklev, a freelance food writer and recipe creator. In the new book My Fry Day, published by Massolit on 1 September, Porsklev shares her obsession with everything deep-fried through a total of 56 crispy recipes