aubergines / Auberginen / melanzane

Newer varieties contain less bitter and no longer need as previously sprinkled with salt and put in a sieve to drain for 30 minutes. However the flavor of the aubergines is fine by this treatment and they suck less on oil.

You can blanch or sauté aubergines.
Blanching: blanch the sliced aubergines in water with a little vinegar and then place in oil.
Frying: fry in a pan at low temperature with garlic, oil, salt and diced tomatoes for 20 minutes.

Aubergines fricassee

Auberginenfrikassee / fricassea di melanzane

Ingredients for 20 persons / Zutaten für 20 Personen

  • 4000 g   aubergines, sliced / Auberginen, in Scheiben geschnitten
  • 100 g   butter / Butter
  • 180 ml   olive oil / Olivenöl
  • 5   onions, chopped / Zwiebeln, gehackt
  • 2500 g   plum tomatoes, peeled, diced / Eiertomaten, geschält, gestückelt
  • 1 Bund   parsley / Petersilie
  • 5   cloves of garlic / Knoblauchzehen
  • 8   eggs (also possible without) / Eier (geht auch ohne)
  • juice of 4 lemons / Saft von 4 Zitronen
  • salt / Salz
  • pepper / Pfeffer


Slice the aubergines. If you like and have time, prepare the aubergines with salt, like mentioned above. Sauté the onions with the butter and the oil in a pot. Rinse the aubergines, pat dry and place in the pot. Add tomatoes, parsley and garlic and season with salt and pepper. Mix well and cook for 15 minutes until the aubergines are soft. Remove the pan from the heat. Whisk the eggs with the lemon juice and pour over the aubergines. Stir quickly so the egg does not curdle, but wraps the aubergines like cream. Serve immediately.


Stuffed aubergines

Gefüllte Auberginen / Melanzane ripiene

Ingredients for 20 persons / Zutaten für 20 Personen

  • 20   aubergines, halved / Auberginen, halbiert
  • 240 ml   olive oil / Olivenöl
  • 5   onions, chopped / Zwiebeln, gehackt
  • 5   celery sticks, chopped / Selleriestangen, gehackt
  • 10   red or green paprica / rote oder grüne Paprika, gehackt
  • 20   mature tomatoes, chopped / reife Tomaten, gehackt
  • 10   eggs / Eier
  • 400 g   parmesan, grated / Parmesan, gerieben
  • salt, pepper / Salz, Pfeffer


The eggplant in half and scoop out without damaging the skin. Chop the eggplant flesh and set aside.

Oven 180 ° C. Fry the onions glassy in olive oil over low heat. Add aubergine meat, celery, paprica and tomatoes, season with salt and pepper and simmer for 15 minutes over low heat. Then remove from heat.

Grease a baking sheet with olive oil. Stir the eggs into the vegetables. Fill the aubergine halves and place it on the sheet. Sprinkle with parmesan cheese and bake crispy until golden brown. Remove from oven, let cool. Serve hot or cold.