My simplest way is to slice them length wise, sprinkle some lemon juice on the to the sides open to the air, to stop them acidising (as potatoes do) and going brownish. From this stage, after a couple of hours you can start creating!
Dipped in seasoned flour and fried simply in oil, they are already very agreeable...If you have access to a veal stock or sauce made from veal stock and cream, they are delicious, and resemble, in taste, a veal escalope - at a price way down from the real article
Another way I like to cook them, I learned in a "tourist" village, called Taormina in Sicily during a couple of seasons in the only thing that counted as an Hotel, but so simple and delicious.....but that remains my secret!
|Hotel with Mount Etna in the background|
Even simpler is to do the basic preparations as above, prepare a sauce "Bolognese" (also called "gravy" in certain areas of Long Island and the Italian quarters of New York!)
Fry the thick slices of aubergine to brown them on both sides, then cover them in your Bolognese/Gravy, grate some nice cheese on top, or Parmesan will do the job as well
then just slide it into the oven - covered for around 30 minutes, and then open for 15 minutes to allow the cheese and sauce to "gratin"........
You won't regret it!
Incidentally, when making the Bolognese/Gravy, even if you are diabetique (not a seriously ill one of course) like myself, then never forget the golden rule - tomatoes are a "sun fruit"- they taste infinitely better (as do sauces made from them) if the tomatoes used are fresh from countries with REAL sunshine and not greenhouses!
If they are not, then taste them, and - if necessary just add a pinch of sugar or if you have it, fruit glucose - that pinch of sweetness makes a difference of ENORMITY in any tomato dish
Now - If I spend all this time composing articles and giving you some professional secret tips, I hope you use them, and NOT TOMATO KETCHUP.........!
You can use that on your horsemeat burgers......!