Aubergines can be cooked with cream in the following manner. Peel the aubergines and cut them lengthways in thin slices; fry these in oil and when cooked drain them well, also sprinkle them with salt. Meanwhile, prepare a fairly thick Béchamel sauce; pour a little of it into a fireproof dish (adding a little gravy or jus) then put in a layer of aubergines, more Béchamel, more aubergines, and so on, finishing by a covering of sauce. Cook slowly in the oven. You can, if you like, add a little grated cheese or incorporate with the sauce a little purée of tomato for a change.