Scoring Vegetables Before Glazing

Scoring a crosshatch pattern into aubergine rounds (or other dense vegetables) before glazing serves two purposes: it allows the glaze to penetrate deep into the flesh rather than sitting only on the surface, and it increases the surface area for caramelisation. Cut about 5mm deep in a diamond pattern, then brush your glaze into the cuts before roasting. The result is more flavour in every bite.