Cuisine

The Geography of Taste. Baked Aubergines with Beef and Cheese

Aubergines are used widely in the cuisines of various countries around the world. They’re fried, stewed, baked, grilled and stuffed. Often, they’re referred to as “the vegetable of longevity”, thanks to its high concentration of potassium sulphate which is great for the heart and blood vessels. It’s no accident that they take a lot of care in preparing their aubergines in the Balkans, in the Caucasus and in the Arab world. One of the most delicious ways to cook aubergines was discovered by RTG TV host Igor Vukolov in the capital of Iran, Teheran! He’ll be sharing that recipe with us in the Geography of Taste.

Presenter Igor' Vukolov

Year 2020

Duration 00:13:45

Presenter Igor' Vukolov

Aubergines are used widely in the cuisines of various countries around the world. They’re fried, stewed, baked, grilled and stuffed. Often, they’re referred to as “the vegetable of longevity”, thanks to its high concentration of potassium sulphate which is great for the heart and blood vessels. It’s no accident that they take a lot of care in preparing their aubergines in the Balkans, in the Caucasus and in the Arab world. One of the most delicious ways to cook aubergines was discovered by RTG TV host Igor Vukolov in the capital of Iran, Teheran! He’ll be sharing that recipe with us in the Geography of Taste.

You may also like

Cuisine

The Geography of Taste. Duck Breast in an Orange Sauce With Asparagus

Cuisine

The Geography of Taste. Whelk and Mussels Julienne

Cuisine

The Geography of Taste. Guriev Porridge with Coconut Milk, Mango, Berries and an Almond Meringue