Aubergines (or Eggplant ) comes from India. It was cultivated mainly in South and East Asia long ago but it became famous in the western world after 1500.
It grows from 40 to 150 cm. It has big leaves – they can reach 10-20 cm length and 5-10 cm width. Some wild plants can reach the size of 225 cm. Their leaves can be longer than 30 cm and wider than 15 cm. Their trunks are often thorny. Their color can vary from white to purple. The fruit is pulpy.
Wild plants have no longer than 3cm fruit in contrary to the cultivated which fruit is quite bigger. Raw fruits of the eggplant have a bitter taste. This bitter taste can easily be fixed. It is necessary to put some salt on the aubergine and then wash it out.
Another well known fact is that this fruit has the ability to absorb big amounts of fat. It is important to mention that the absorbing ability of the eggplant can decrease if we put salt on it. Aubergine is major ingredient in many cooking recipes. It is famous all over the world-from Japan to Spain. In your meals you can see it boiled, fried, baked…
Top Recipes with Aubergines:
Peel and slice the aubergine on thin slices. Put salt and leave for 30 minutes to strain off. Slice the tomatoes on thin slices and the garlic cloves lengthwise. Stir all the products in vegetable oil and pour in a tray. Spread out equally and pour the water. Bake on second level of the oven at maximum temperature then lower to 200 degrees Celsius(392 Fahrenheit). Serve with sliced on fine pieces parsley.
Aubergine with Green Peppers
Slice the green peppers on fine pieces. Wash and peel the aubergine and then slice it on cubes. Fry onion in a frying pan using vegetable oil until it becomes rosy. Add green peppers and eggplant. Add salt. Stir the mixture and cover so the vegetables can get mellow. After the vegetables soften uncover and leave on the hot plate until only fat remains. Slice parsley and garlic and add to the vegetables. Put a pinch or two cumin and pepper for better taste.
Aubergine and Asparagus Napoleons
1. 1 large or 2 small Aubergines, unpeeled, cut into 12 (1/2-inch thick) slices
2. 16 medium asparagus spears (about 1 1/2 pounds), trimmed to 5-inch lengths
3. Extra-virgin olive oil, for drizzling
4. Salt and freshly ground black pepper
400g of creamy ricotta
1/2 cup chopped fresh basil
1/2 cup grated Parmesan
Zest and juice of 1 large lemon
Salt and freshly ground black pepper