Recipes for aubergine dishes

As a cultivated plant, aubergines were first mentioned in China in the 5th century BC, but there are grounds to believe that they were known in India even earlier

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As a cultivated plant, aubergines were first mentioned in China in the 5th century BC, but there are grounds to believe that they were known in India even earlier. About 1,200 years ago, the Moors brought them to Spain and started growing them in Andalusia. However, despite a great popularity in Europe, they were recognized in the US and UK just recently; authors of cookbooks of the previous generation hardly knew anything about aubergines and mentioned them very seldom. Meanwhile, people living in southern and eastern Europe respect aubergines, and they are very popular in the Mediterranean countries. Bon appetit!

Lyon Aubergines

Ingredients:
4 medium-sized aubergines
1 tbsp salt
З tbsp olive oil
1 tsp hot mustard
3 onions
2 garlic cloves
1 tsp salt
3 tbsp breadcrumbs
1 rosemary sprig

Cooking: Cut the aubergines lengthwise, sprinkle with salt and leave for 15 min. Heat 2 tbsp of the olive oil. Scoop out 2/3 of the pulp from each aubergine. Fry the aubergines in the oil. Chop the onions and the garlic fine and combine with the aubergine pulp. Fry in the remaining oil and fill the aubergines with the mixture. Heat the oven to 200 C. Sprinkle the aubergines with the breadcrumbs, top with butter lumps and sprinkle with a little rosemary. Lay the remaining rosemary next to the aubergines. Bake about 15 min. Serve with rice in tomato sauce.

Aubergine Rolls

Ingredients:
400 g spiral noodles
salt
1 garlic clove
75 ml cream pepper
1/2 thyme bunch
1 aubergine
(about 200 g)
2 tbsp lemon juice
2 tbsp sunflower oil
200 g mixed minced meat Cayenne pepper
50 g Bolognese sauce
250 g mozzarella
50 g parmesan

Cooking: Boil the noodles al dente. Drain and rinse with cold water. Chop the garlic. Puree it with the cream, whisk and season. Rinse the thyme. Reserve a couple of sprigs, tear off the leaves from the rest and stir in the cream. Slice the aubergine lengthwise thinly. Sprinkle with salt and drizzle with the lemon juice. Spread with the garlic cream and make rolls. Heat the oil in a frying pan and fry the meat. Season with salt, pepper and Cayenne pepper. Stir in the Bolognese sauce. Brush a baking form with butter and lay the noodles and the meat. Lay out the rolls. Slice the mozzarella and grate the parmesan. Sprinkle the rolls with the cheeses and bake 15 min at 200 C. Garnish with the reserved thyme sprigs.

Italian Aubergines

Ingredients:
(serves 10)
60 ml olive oil
3 garlic cloves
15 g fresh basil, chopped fine
1