Aubergines

Eggplants

Appears in

Published 1965

About

Carried into the Mediterranean area by the Arabs in the Early Middle Ages, the aubergine was a favourite with Greek, Turkish, Italian, French and Spanish cooks as far back as the twelfth century.

The Arabs used to scorch aubergines over charcoal, purée the creamy white flesh of the vegetable, season it with spices, and garnish it with sesame and pomegranate seeds. The Turks, Greeks and Armenians combine the aubergine in many recipes with lamb, onion and herbs, the most prized being the dish known as moussaka.

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In this section

Aubergines Imam Bayeldi “White Tower”

Aubergines au Gratin

Tian à la Provençale

Aubergine and Ground Beef Casserole

Part of

Vegetables

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