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.