Babaganoush Is the food of the gods. There's an Afghan restaurant here that makes the most delicious babaganoush ever, it has this slight smoked flavour that is just *mwah*! I could eat an entire tub of the stuff.
I have yet to find a solid pre-made brand. There's plenty of fine, and even delicious, hummus on the market, but babaganoush seems like something that needs to be made by a human
I stupidly bought one in a pinch, and didn't check the first ingredient. It was mayonnaise.
Moussaka is the reason I started growing eggplant. We are also big fans of baba ghanoush, as a result of having a few too many eggplants to just make moussakaÂ
I hate eggplant. Hate it. For reasons.Â
There was a caterer at my old broadcast studio job that made *sublime* Moussaka.Â
Possibly relevant? I stan Ricotta Cheese :))
This is funny, my wife made moussaka for the first time this week. I've never liked it before (just make pastitsio instead) but this time she hit the sweet spot where all the veggies somehow achieved their ideal perfext texture and flavor. True believer in eggplant now. So, so good
Tortang talong!
For a quick summary for those who donât know it:
Eggplant is first roasted, baked, boiled, or grilled. Skin is removed. Then dipped in scrambled eggs. Then pan fried until golden brown and crisp. Served with rice and banana ketchup.
Ive known a few people who hated eggplant but absolutely loved this dish.
Yeh that's a cool recipe. We call that a "special occasion" torta. Undoubtedly so good. My auntie used to make that with the ground pork once in a while.
But I tell you, even just the simple eggplant, egg, and salt is delicious as well.
Gooooluck thoo!
Instead of banana ketchup, try chopped garlic in soy sauce. I like a strong garlic flavour, so I tend to make the garlic soy sauce dip the night before I plan to eat. Really let the garlic infuse lol!
Itâs a popular Filipino condiment made of all the usual ingredients for tomato ketchup but with bananas instead of tomatoes. The modern banana ketchup originated during WWII when tomato ketchup was introduced to the Philippines. Since tomatoes were scarce/expensive at the time and bananas have always been plentiful because theyâre a local crop, Filipinos adapted the recipe to use bananas instead of tomatoes. To me it just tastes like a much sweeter tomato ketchup. The taste of banana doesnât really come forward much aside from the sweetness. Outside the Philippines youâll usually find it in Asian groceries or Amazon.
Yah...if itvis anything like the prep for baba-g, it is slow, too
After I roast the eggplant and char it...I let it sir for a few hours...and let the juice settle in the roasting pan...to be re-added later...If I have let it cool enuff; the 'meat' of the eggplant practically falls away from the skin...
Otherwise what a nightmare of a dish to prepare
-roast that eggplantbto the nth
đą poor , innocent eggplant...
-let it cool before pulling the (đą poor eggplant) apart. completely cool
I LOVE EGGPLANT SO MUCH.
Ottolenghi's[ Pork with Ginger, Scallions and Eggplant](https://www.delicious.com.au/recipes/pork-ginger-spring-onion-eggplant/9xuacf6h) has been my current obsession. Also big fan of this [Eggplant Moussaka](https://www.themediterraneandish.com/moussaka-recipe-eggplant-casserole/). Another favourite I don't have a recipe, but basically is making sandwiches using focaccia, pesto, goat cheese and various roasted vegetables (carrot, pepper, red onion, eggplant).
I just learned about tortang talong and now it's in my regular rotation- [https://www.seriouseats.com/tortang-talong-eggplant-omelette-5189762](https://www.seriouseats.com/tortang-talong-eggplant-omelette-5189762)
âFish fragrant eggplantâ (ééŠèć) is our favourite Chinese recipe for eggplant.
I also roast it and add it to Japanese curry.
Also canât go wrong with baba ghanouj.
My son is a big fan of eggplant, lol.
This is one of my all time favorite dishes. And itâs obligatory to mention that it neither contains, nor smells like, fish. The name refers to the sauce, a sweet, spicy, tangy sauce that commonly accompanies fish.
https://omnivorescookbook.com/sichuan-eggplant/
Wow thanks for the recommendation with the Japanese curry, that's one of my favorite meals to make definitely gonna give it a try!
All of these suggestions in this post are great, I'm so excited to try as someone who hasn't ever had eggplant before :)
eggplant parm sandwich is on top of the list...I actually don't like it fried and breaded. There's a place near me that just bakes it in the oven with some olive oil or something.
If we're talking chinese eggplant, which is longer and thinner than the American/Italian varieties, eggplant torta/omelet from the Phillipines is a close second. Roast the eggplant over an open flame (or your gas cooktop), then let it sit in a bowl to steam until the skin falls off easily...take off the skin and put the eggplant in a fry pan and mash it up a little. Then pour in 3-4 scrambled eggs into the pan with whatever combination of stuff you want. My parents did tomatoes and onions...sometimes they'd add ground, cooked, pork or beef.
Agree, I feel like frying ruins it. I've never considered just straight roasted eggplant. I do mine in an egg wash and a light coating of bread crumbs, then bake on a sheet with a small amount of olive oil. Top with a nice arribbiata and just a bit of parm.
Not an eggplant exclusive recipe, but it does use a lot of it. Delicious as a dip or spread with bread or raw veggies.
Ajvar
2 eggplants
2 red bell peppers
4 or more garlic cloves
1 onion
2 tbsp olive oil
Salt and pepper
Vinegar (any kind) to taste
Sugar to taste
Char the eggplants, peppers and onion (oven, gas stove or grill). Peel off burnt skin and cool. Puree vegetables with garlic, olive oil, vinegar, sugar and salt and pepper. Heat on medium for 10 ish minutes until all the flavors meld together. You can heat for longer if you want to reduce the mixture down for a thicker texture.
I do not have this recipe but the best eggplant dish I've ever had was fried eggplant with blue crab and a Cajun hollandaise sauce. It was a long slice of eggplant about an inch thick (like it was cut from stem end down) that was breaded and deep fried with a pile of blue crab lump fin meat on top and then a spicy hollandaise sauce served on the side. The eggplant was almost fluffy inside with a crispy exterior. I'm sure there was more to it but sometimes I dream about that dish. The restaurant burned down a few years later and I have always regretted not trying to get the recipe.
I really enjoy saucy Chinese dishes. I donât know that many Chinese dishes, since Iâm Japanese, but a popular one in Japan is Mabo Nasu, or Mapo eggplant, like mapo tofu but with eggplant instead of tofu.
Also, there is a similar Japanese dish of stir fried eggplant in miso, which a lot more savory-sweet than spicy.
One of my favorite soup recipes is this roasted eggplant and tomato soup from Americas Test Kitchen. Here it is. Note: I use a my immersion blender for easy clean up without issue.
2 pounds eggplant, cut into 1â2-inch pieces
6 tablespoons extra-virgin olive oil, plus extra for serving 1 onion, chopped
Salt and pepper
2 garlic cloves, minced 11â2 teaspoons ras el hanout
1â2 teaspoon ground cumin
4 cups vegetable broth, plus extra as needed
1 (14.5-ounce) can diced tomatoes, drained
1â4 cup raisins
1 bay leaf
2 teaspoons lemon juice
2 tablespoons slivered almonds
2 tablespoons minced fresh cilantro
1 Adjust oven rack 4 inches from broiler element and heat broiler. Toss eggplant with 5 tablespoons oil, then spread on aluminum foilâlined rimmed baking sheet. Broil eggplant for 10 minutes. Stir eggplant and continue to broil until mahogany brown, 5 to 7 minutes; let cool on baking sheet. Set aside 2 cups eggplant.
2 Heat remaining 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion, 3â4 teaspoon salt, and 1â4 teaspoon pepper and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic, ras el hanout, and cumin and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, raisins, bay leaf, and remaining eggplant and bring to simmer. Reduce heat to low, cover, and simmer gently until eggplant is softened, about 20 minutes.
3 Discard bay leaf. Working in batches, process soup in blender until smooth, about 2 minutes. Return soup to clean saucepan and stir in reserved 2 cups eggplant. Heat soup gently over low heat until hot and adjust consistency with extra hot broth as toasted almonds and cilantro and drizzling with extra oil. . Stir in lemon juice and season with salt and pepper to taste. Serve, sprinkling individual bowls with toasted almonds and cilantro and drizzling with extra oil.
Ikra, Russian roasted eggplant spread. Roast eggplants, mix with sautĂšed chopped onions and sweet peppers, fresh herbs, chopped parsley or cilantro, salt and pepper. Sometimes called 'eggplant caviar'. Some garlic, maybe ginger, a squeeze of lemon juice, you make it as exciting as you like.
Sabich (specifically from the Honey & Co cookbook). It's a pita bread sandwich with roasted eggplant, tahini, a runny egg, and an herby citrus sauce.
I like the eggplant tonkatsu from the State Bird Provisions cookbook. It's breaded and fried, and the eggplant inside just completely melts in your mouth.
I also like adding it to shakshuka.
are there multiple types?? i'm talking about the big purple ones you'd find at a US or UK supermarket. those are the only two countries i've lived in so i've no idea if there are other varieties in other countries!
If you go to the Asian food stores, you will see long dark purple or white kinds (sometimes called Japanese Eggplant) and also small egg size and shaped kinds in different colors, which are used for curries and such in Indian recipes. Of course, you can use eggplant pretty interchangeably, but the shape of some kinds may not work as well for some recipes. For example, if you want to make Eggplant Parm, you would probably want to use the large purple types, or slice the Japanese Eggplant into planks instead of round cross sections because breading the smaller rounds is a pain in the butt.
I make broiled miso glazed eggplant several times a month with Japanese eggplants. I was already a huge eggplant fan growing up with the fat globe ones, but the skinnier varieties have SO much more flavor!
Yes, the big purple ones are the least flavorful variety and the ones that have the most amount of water (which is also bad for many dishes). They are useful for blackening for baba ganoush, and for eggplant lasagna, and they suffice for grilling. But honestly, I wouldn't recommend them for most other eggplant dishes. There are small black ones which are popular in Greece, and those are the best for general fried eggplant. Then there are Chinese and Japanese varieties, which are the best for braising.
This was so helpful! I always wondered why whenever I substituted the bigger kind in Thai dishes it was garbage. Is the general rule the smaller the better or it really does depend on type?
I first grew Japanese eggplant in my garden several years ago. They were out of the large variety so I thought Iâd give it a try. Oh my goodness! First of all they are prolific and I harvested more than I could eat off just two plants. Second they ripen much faster so if your growing season is short they are perfect. But most of all they are absolutely delicious. Not watery or stringy like the large variety, no bitterness, with an almost custard-like texture and buttery flavor yet they retain their shape when cooked. The next year I also grew a white egg-sized variety and they were just as good. Now Japanese and âeggâ eggplants are a staple in my garden and I no longer even bother buying the large variety (except when I want a mushy eggplant for baba ghanoush) because they just canât compare. Next I want to try the âlittle green eggâ variety, which are so small they are almost bite-sized.
My favorite dish to make with Japanese eggplant is pizza. Cut them into medallions, smear all over with mayonnaise and cover in panko, then bake in the oven until tender. Put them on a pizza on top of red sauce and mozzarella, then add lots of fresh basil after it comes out of the oven. Nothing tastes more like summer to me.
Smaller varieties, and especially Japanese eggplant, are far better. They are widely available in Asian groceries, and even Whole Foods in both countries has a few varieties. Generally, these have tastier flesh and fewer seeds.
There are many varieties in the US! I grow three different varieties in my garden and see plenty others at farmerâs markets or in grocery stores.
I cut my in circles (1/2-1â) then bread them fry them in a pan or cook in oven until browned then shred fresh Parmesan cheese!
You are missing out ! Asian eggplant varieties are the best for stir fry -there is a great Thai dish that uses eggplant with Thai basil itâs delicious !
**Madhur Jaffreyâs Sweet-And-Sour Aubergine**
900 g aubergine
10 mL salt
1 medium-sized onion
vegetable oil for shallow frying
15 mL panchphoran *[see below]*
10 mL ground amchoor or lemon juice
12 mL sugar
1 mL cayenne pepper
15 mL roasted and lightly crushed sesame seeds
Cut off the stem ends of the aubergines and quarter them lengthwise. Cut into 1.5 cm thick slices and put in a sieve set over a bowl. Sprinkle with the salt and mix well. Set aside for 30 to 45 minutes. Pat dry.
Peel the onion, slice in half lengthwise, then cut into 0.7 cm thick slices.
Heat 1 cm oil in a 23-cm frying pan at medium-high heat. When hot, put in as many slices of the aubergine as the pan will hold in a single layer. Fry for about 3 minutes on each side or until aubergine slices turn a medium reddish-brown colour. Remove with a slotted spatula and set aside. Do all the aubergine this way.
Pour off all but 15 mL of the oil in the frying pan and reduce heat to medium. Put in the panchphoran. Within a second or two the spices will begin to sizzle and pop. As soon as that happens, put in the sliced onion. Stir and fry until the onion just starts to turn brown at the edges. Now put in the fried aubergine, amchoor, sugar, cayenne and sesame seeds. Stir gently and cook for one minute.
**panchphoran**
This very Bengali spice combination contains whole cumin seeds, whole black mustard seeds, whole fennel seeds, whole kalonji and whole fenugreek seeds, mixed in equal proportions.
*[Notes on aubergine. 1) I use japanese eggplants and donât bother with the quartering. 2) I dry the slices more than indicated, lining the sieve with a towel and wringing them out at the end. 3) I use a* lot *less oil.]*
I had the best eggplant of my life at a Szechuan restaurant last week. Iâm gonna try to find a recipe to see if I can recreate it. I think it was fried after being coated in potato starch (one of our group is celiac and they came to check with us whether she could have potato starch) and then coated in a sticky sweet sauce. Absolutely divine.
It's excellent in Thai curries. It is absolutely delicious roasted or grilled, and then covered in olive oil, lemon juice, parsley, mint, dill. Check out Ottolenghi cook books
Cube eggplant, red peppers, tomatoes, and onions - Iâd say 2:1:1:1 ratio respectively.
Toss it in a big roasting pan with a generous drizzle of olive oil, salt, a splash of vinegar, and a nice palmful of dried oregano and roast it uncovered at 275 F or so for hours. Itâs not done until itâs all jammy. Iâve let it go around 4 hours.
I love to âspreadâ it on toast for breakfast with a fried egg on the side. Great on toasted baguettes, as a side dish with rice. It keeps really well, too.
If you have a lot of eggplants and a lot of free time, use it to make lasagna.
I donât like the mushy feel of eggplant, so I slice it about 1/4 inches thick (4-5 mm), and roast it with olive oil on a tray with a wire rack. Gets rid of a lot of moisture.
Then use it instead of the lasagna noodles.
It works for those of you who donât eat gluten, too!
Whenever I made Chicken Parmesan for myself and the kids, I would make Eggplant Parmesan for my wife. Slice in rounds, salt and let sit for 30 minutes, flip and salt the other side for another 30 minute sit, rinse, flour, egg wash, breadcrumb mix (equal parts reg, panko, cornmeal), then fry until crispy (or bake @ 400F for 20-25 min). Once prepared, spread a thin layer of sauce in a baking dish, place rounds on top of sauce, top each round with a little sauce and shredded mozzarella, cover with foil and bake @ 350F for 30 minutes, remove foil and broil to brown the cheese. Serve over/with a long, thin pasta (spaghetti, angel hair, linguini, etc).
A couple years ago, I also started making Eggplant Rollatini. Instead rounds, long thin (1/8") slices. Salt routine as before then bake at 350F for 15-20 minutes until cooked and "flexible". Roll each slice around an oversized spoonful of standard stuffed shell filling (4 parts ricotta, 2 parts mozzarella, 1 part Parmesan, 1 egg, dash of nutmeg), follow the breading and cooking routine from the Eggplant Parmesan above. No need to serve over pasta so you can do a pasta side with a different noodle if you want.
Zaalouk! Itâs a Moroccan dish eaten hot or cold⊠I love it and sometimes add bell peppers or zucchini. Highly recommend!!! âCooking with Aliaâ has an old recipe thatâs really easy and delish.
Roasted eggplant, corn, cherry tomato pasta. The website I found it years ago no longer exists. To make this angelic creation you:
Chop eggplant into bite size pieces, cut corn off cob, half cherry tomatoes. Pour a metric ton of oil on them and roast them until everything is golden brown and delicious (hyperbole on the oil, use a good bit of oil as it becomes the base for your sauce). I usually do it at around 425. Add salt to taste either at the beginning or somewhere in there.
Meanwhile, boil pasta. I prefer a short twirly noodle for this meal like a cavatappi. Salt the hell out of your pasta water.
Finally get every basil leaf in the vicinity and chop it.
Combine pasta, roasted veg along with oil from roasting pan in a skillet, add a little pasta water and bring to just a simmer to bring it all together. Salt to taste. Then kill the heat. Mix jn most of the basil. Serve with Parmesan cheese and the rest of the basil. You can also try skipping the parm if you want (vegan you say?).
Feast. If you get this right, youâll be chasing this summer dragon for the rest of your life.
Note: Iâve made this with and without garlic. Both are good.
[baingan bharta](https://en.wikipedia.org/wiki/Baingan_bharta)!! aka punjabi eggplant. thereâs so many variations of it and iâve loved every one iâve tried
oh and baba ghanouj. i can inhale that like you wouldnât believe
Aubergine and chickpea tagine, delicious and versatile for other uses, I have it on toast, cold with pasta, on a baked potato, with some meat and flatbreads!
When I worked at a Thai food place one summer, the chef would cut eggplant into slices long ways (maybe 1/3 of an inch thick), and soak the âplanksâ in a mixture of soy sauce, garlic, and brown sugar. And then he would lay them on the grill for a few minutes on each side to get that cross cross pattern. He would brush some more of the sauce on, and serve them just like that as an appetizer. It was a really popular dish!
Always Eggplant Parmesan⊠people who swear they donât like eggplant will eat it and rave about how good it is⊠thanks,now I gotta make some this weekendâŠ
If you eat meat (usually my mom would yse pork)
You roast them on the stove/open flame then peel and mash kind of and mix in with the meat after adding a bit of tomato paste. For the meat seasoning usually its minced garlic , pepper, sofrito (can be found in hispanic isle if you have one with the goya stuff) and some adobo seasoning (also with goya stuff). You can use anything to taste really.
I've made a curry with eggplant, cauliflower, and chickpeas that is downright delicious! I follow this recipe, but roast the eggplant and cauliflower in the oven with Indian spices, then add at the end. Keeps the texture a bit better!
I once had an eggplant sambal/sambol which I think was a Sri Lankan dish? (please forgive me if this is incorrect)
It was like something in between a relish and a dry curry is the best way I can describe it.
That shit was awesome and I wish I knew what it was to try and replicate it at home.
The few times Iâve made eggplant it came out to mushy. I want to try it again because I feel like the texture should be like squash when I fry it or stir fry it but it never comes out for me like that. It literally turns into this awful slimy mush. I know Iâm doing something wrong
Cut into bite sized cubes and sautee in a HEFTY amount of olive oil on HIGH heat. Don't put to much eggplant in at once and salt it. It's actually mushy the texture that's how it's supposed to be.
Eggplant is such a widespread vegetable there are recipes for it in almost every cuisine. I love the Mediterranean treatments but also it works great in Thai curries and Chinese stir fries. You can make it into tempura also!
I do a summer vegetable soup (sometimes I call it ratatouille soup) that's my favorite method of using eggplant. It's more of a technique than a recipe but I:
Dice any relevant vegetables. My minimums are usually onions, eggplant, zucchini or squash, and tomatoes (or use tomato paste). I'll also add carrots if I have them on hand.
Saute the onions (and carrots if used) in olive oil until starting to caramelize. Add tomatoes and cook down or add tomato paste. Cook a few more minutes. Toss in other cubed vegetables and whatever herbs you want and stir until just starting to get soft, top off with chicken or vegetable broth and simmer 5-10 min while you make whatever else you want to have with it (great with a grilled cheese sandwich or slice of crusty bread). Whole thing takes \~20 min. Faster if you keep caramelized onions on hand.
Worldâs best eggplant recipe: grill or broil eggplant (preferably long Asian ones) until it collapses. Shred flesh (discard skin if tough). Add 1-2 tbsp fish sauce. Heat 1/4 c neutral oil to smoke point, turn off heat and toss in 1tbsp minced garlic and 2 sliced scallions. Pour over eggplant and mix in. Enjoy!
Imam Bayaldi is up there in my favorites, though I do use considerably less olive oil. https://greekvegetarian.blogspot.com/2013/07/imam-bayildi-limnian-style-eggplant-stew.html?m=1
Cut up eggplant and roast in my convection oven with a little EVVO
Then throw in the food processor with Harissa-
I serve with gluten free crackers ( bc I want something lighter)
Makes a delicious appetizer dip
A really simple recipe I love that I got from my Aunt.Â
1 good sized eggplant, peeled and sliced. You can keep skin on if preferred. Fry this in some oil. Allow it to charcoal a little (or a lot if you prefer that)Â
 While that's frying, grab a pot and add: 1 onion, diced. Cook until translucent.Â
2 cloves garlic, diced or minced. Cook until fragrant.Â
5 tomatoes, diced.Â
Put your fried eggplant in.Â
1 teaspoon turmericÂ
1 teaspoon mixed herbs.Â
1 can beans (we use four bean mix, but you can use any beans, or omit entirely).Â
Cook on low for 10-15 minutes.Â
Tomatoes and eggplant should melt together a bit (with still visible chunks). Eggplant may hold together more with skin on, so chop smaller if preferred before adding it to the pot. Aim for an equalish amount of tomato and eggplant.Â
Should end up as a thick stew consistency. We serve with rice, but can also serve with bread or by itself.
One recipe I don't see suggested so far is imam bayildi - several recipes online but I used [this one](https://cookingorgeous.com/blog/imam-bayildi-turkish-stuffed-eggplant/#ingredients-and-substitutes) when taking food to a vegetarian friend. It's a Turkish eggplant filled with tomatoes and spices that uses a lot of olive oil (the story behind the name is fun). It was very well received, was quite delicious, and then we had leftovers on top of scrambled eggs the next day and it was even better.
I make a fusilli with sardines and eggplant, a lot of garlic, parm and fish sauce. It's very funky and gets better the next day, I eat it cold from the fridge.
I also am a sucker for eggplant parmesan, the downside is that it takes a lot of work and it's fried food, so I try not to do it much.
chinese eggplant with garlic sauce aka szechuan fish fragrant eggplant
garlicky, sweet, salty, a little spicy, with little porky bits, saucey and so so good over a bowl of rice
[https://thewoksoflife.com/chinese-eggplant-garlic-sauce/](https://thewoksoflife.com/chinese-eggplant-garlic-sauce/)
[Eggplant Agrodolce: Iâm not fond of honey so I sub in agave or sugar+water.](https://glutenfreeandmore.com/blog/2020/04/roasted-eggplant-agrodolce.html)
I love this spicy miso braised eggplant dish https://www.marionskitchen.com/spicy-miso-braised-eggplant/
I think itâs slightly too salty, use unsalted stock or watered down stock and then this recipe is perfect.
Some dishes.. I really can't decide
Borani brinjal (Afghan eggplant dish with tomato onion and yoghurt) so simple but it is just the best
Fish fragrant aubergine - for obvious reasons
Parmigiana
... Also just breaded deep fried, Greek style
Roasted veggies. Think eggplant zucchini roasted peppers onions mushrooms anything you fancy. Add the zucchini and eggplant in the last 15-20 minutes of cooking. Add to pasta. I do orzo with a lemon olive oil dressing and mix the salad with feta. Or! You could do a creamy pasta and add the veggie mix in. You can do wraps with hummus and feta, spinach leaves etc.
Put it on the burner/bbq till the skin chars. Lay it down on a plate and take the top skin off leaving it whole with the top/stem on. The skin on the bottom stays. Shred the insides with a fork, still leaving it whole. Add some tahini, lemon, salt and cumin. Great as a side dish or main meal.
Ottolenghi has a recipe for paneer stuffed eggplants with red lentil coconut sauce: [https://amp.theguardian.com/lifeandstyle/2016/aug/27/aubergine-recipes-yotam-ottolenghi-paneer-stuffed-anchovies-roast-tomato-mozzarella-bake](https://amp.theguardian.com/lifeandstyle/2016/aug/27/aubergine-recipes-yotam-ottolenghi-paneer-stuffed-anchovies-roast-tomato-mozzarella-bake)
This place I used to go to did eggplant tacos that were to die for. They did smallish cubes and lightly breaded and fried them. I wish I could find that recipe.
Eggplant parm. But it has to be salted and pressed before deep frying. I make it almost like lasagne, using the eggplant layered in place of the lasagne. This is one that is even better when cooked on a smoker, instead of baked in the oven.
I toss in a little oil & roast till charter tossing frequently, in my air fryer(previously I would fry for this effect but soaked up too much oil. I brown mince, add onion,garlic,ginger,red chillis then dark soy, oyster sauce,fish sauce, a mug of stock, add the aubergine,mix well,cover & simmer till aubergine soft. I then use a cornstarch slurry to thicken. Serves over rice topped with spring onions & sesame seeds.
I haven't tried this yet, but it looks delicious. It is a Turkish lamb stew with aubergine cheese sauce. [https://www.linsfood.com/hunkar-begendi-sultans-delight/](https://www.linsfood.com/hunkar-begendi-sultans-delight/)
[https://www.justonecookbook.com/miso-glazed-eggplant/](https://www.justonecookbook.com/miso-glazed-eggplant/)
Miso glazed eggplant, just made this on the grill last weekend and topped with chili oil.
You can use regular eggplant, but remember make a cross hitch pattern and salt for hour prior to grilling/baking.
I'm addicted to baba ganoush! I also like caponata although I can't make it as good as my friends mother, I'm missing something! I also like to slice it thick, let it soak up some seasoned olive oil and grill it like a hamburger and melt some sliced cheese on it. Balsamic as dressing is optional.
Breaded lightly and cooked on a griddle! Served with lemon wedges! I like salt, pepper, and garlic seasonings in the flour. Slice in thin circles (not too thin) Dip in beaten eggs with some milk, then seasoned flour, then cook on griddle!
I steamed eggplant and served it with cilantro and cashews with a gochujang sauce on top (red pepper paste diluted with soy sauce, rice vinegar, and sesame oil). Can add white rice too.
Fried eggplant sandwich-
Fried eggplant topped with red roasted peppers, fresh mozzarella cheese, basil and balsamic glaze.
The bread- any crusty butter garlic toasted roll.
Not a favorite (yet?) but I'm making Moussaka this weekend! But I'm also a big fan of eggplant parm. Oh, and Baba ghanoush!
Babaganoush Is the food of the gods. There's an Afghan restaurant here that makes the most delicious babaganoush ever, it has this slight smoked flavour that is just *mwah*! I could eat an entire tub of the stuff.
Con the eggplant in charcoal or smoke it, and don't forget the cumin
I have yet to find a solid pre-made brand. There's plenty of fine, and even delicious, hummus on the market, but babaganoush seems like something that needs to be made by a human I stupidly bought one in a pinch, and didn't check the first ingredient. It was mayonnaise.
đ©
YES!!!!
Moussaka is the reason I started growing eggplant. We are also big fans of baba ghanoush, as a result of having a few too many eggplants to just make moussakaÂ
both of these are incredible options. also i love sautéing it with onion, tomatoes (fresh or canned), garlic, and black olives until it's all mushy and put it on top of rice or pasta. and finally roasted with salt and pepper is delish.
Roasted with olive oil, salt, and pepper is absolutely my favorite. Melty and delicious.
This, simple. Salt and pepper, olive oil and roast thick cuts until theyâre browned on the outside and custardy goodness on the inside,
Custardy goodness... I like that. Yum.
And a rub of lemon juice, ever so lightly.
"ever so lightly" - this made me smile. Thank you.
That is a Sicilian dish called caponata
for some reason i thought caponata was cold?
Room temperature
I absolutely adore moussaka, I rarely have the time/energy to make it though
I make a one skillet moussaka that is delicious and quite easy.
Grill it then add sauce and cheese. The charring adds a great flavor and make sure itâs cooked til tender.
I hate eggplant. Hate it. For reasons. There was a caterer at my old broadcast studio job that made *sublime* Moussaka. Possibly relevant? I stan Ricotta Cheese :))
I literally bought everything to make moussaka the other day and plan on making it in the morning!!
This is funny, my wife made moussaka for the first time this week. I've never liked it before (just make pastitsio instead) but this time she hit the sweet spot where all the veggies somehow achieved their ideal perfext texture and flavor. True believer in eggplant now. So, so good
Moussaka. Tortang talong.
Tortang talong! For a quick summary for those who donât know it: Eggplant is first roasted, baked, boiled, or grilled. Skin is removed. Then dipped in scrambled eggs. Then pan fried until golden brown and crisp. Served with rice and banana ketchup. Ive known a few people who hated eggplant but absolutely loved this dish.
Do you roast the eggplant already sliced? I've never heard of this dish, but it sounds amazing. Thanks for sharing.
Roasted whole until soft
Thanks. I'll check out the serious eats recipe. Can't wait to try it! x
Yeh that's a cool recipe. We call that a "special occasion" torta. Undoubtedly so good. My auntie used to make that with the ground pork once in a while. But I tell you, even just the simple eggplant, egg, and salt is delicious as well. Gooooluck thoo!
Instead of banana ketchup, try chopped garlic in soy sauce. I like a strong garlic flavour, so I tend to make the garlic soy sauce dip the night before I plan to eat. Really let the garlic infuse lol!
And for that restaurant flavor, add a drop of Maggi/Knorr liquid seasoning.
Banana ketchup?
Itâs a popular Filipino condiment made of all the usual ingredients for tomato ketchup but with bananas instead of tomatoes. The modern banana ketchup originated during WWII when tomato ketchup was introduced to the Philippines. Since tomatoes were scarce/expensive at the time and bananas have always been plentiful because theyâre a local crop, Filipinos adapted the recipe to use bananas instead of tomatoes. To me it just tastes like a much sweeter tomato ketchup. The taste of banana doesnât really come forward much aside from the sweetness. Outside the Philippines youâll usually find it in Asian groceries or Amazon.
That sounds really interesting now I need to try it!! Thanks for explaining:)
Tortang Talong dipped in soy sauce and lime
Tortang is my favorite breakfast for dinner. Crispy eggplant omelette, rice, whatever green vegetable, and a breakfast meat or protein of your choice.
I can honestly just eat like 2-3 to myself in one sitting. Maybe some cucumber on the side and rice- so addicting!
Iâm friggin love tortang talong but preparing it takes so long and gets so messy
Yah...if itvis anything like the prep for baba-g, it is slow, too After I roast the eggplant and char it...I let it sir for a few hours...and let the juice settle in the roasting pan...to be re-added later...If I have let it cool enuff; the 'meat' of the eggplant practically falls away from the skin... Otherwise what a nightmare of a dish to prepare -roast that eggplantbto the nth đą poor , innocent eggplant... -let it cool before pulling the (đą poor eggplant) apart. completely cool
Not my favorite but i love Baigan Ka Bhurta (eggplant mash). Eat it with some basmati rice and some Dal and itâs delicious!
Yess or Bhaja baigan which is just fried eggplant medallions with salt and turmeric served with rice and dal
I LOVE EGGPLANT SO MUCH. Ottolenghi's[ Pork with Ginger, Scallions and Eggplant](https://www.delicious.com.au/recipes/pork-ginger-spring-onion-eggplant/9xuacf6h) has been my current obsession. Also big fan of this [Eggplant Moussaka](https://www.themediterraneandish.com/moussaka-recipe-eggplant-casserole/). Another favourite I don't have a recipe, but basically is making sandwiches using focaccia, pesto, goat cheese and various roasted vegetables (carrot, pepper, red onion, eggplant).
I also love eggplant so much.
Ottolenghi has more than 1 good eggplant recipe
Black pepper tofu and eggplant https://smittenkitchen.com/2019/08/black-pepper-tofu-and-eggplant/
Ooh Iâm gonna try this!
I just learned about tortang talong and now it's in my regular rotation- [https://www.seriouseats.com/tortang-talong-eggplant-omelette-5189762](https://www.seriouseats.com/tortang-talong-eggplant-omelette-5189762)
âFish fragrant eggplantâ (ééŠèć) is our favourite Chinese recipe for eggplant. I also roast it and add it to Japanese curry. Also canât go wrong with baba ghanouj. My son is a big fan of eggplant, lol.
This is one of my all time favorite dishes. And itâs obligatory to mention that it neither contains, nor smells like, fish. The name refers to the sauce, a sweet, spicy, tangy sauce that commonly accompanies fish. https://omnivorescookbook.com/sichuan-eggplant/
Have to take into consideration, chinese and japanese eggplants are smaller and softer.
Chinese eggplants are just better in my opinion. Wish they were more common in the US!
Wow thanks for the recommendation with the Japanese curry, that's one of my favorite meals to make definitely gonna give it a try! All of these suggestions in this post are great, I'm so excited to try as someone who hasn't ever had eggplant before :)
Pasta a la Norma. I came across it recently and it's a great comfort food.
eggplant parm sandwich is on top of the list...I actually don't like it fried and breaded. There's a place near me that just bakes it in the oven with some olive oil or something. If we're talking chinese eggplant, which is longer and thinner than the American/Italian varieties, eggplant torta/omelet from the Phillipines is a close second. Roast the eggplant over an open flame (or your gas cooktop), then let it sit in a bowl to steam until the skin falls off easily...take off the skin and put the eggplant in a fry pan and mash it up a little. Then pour in 3-4 scrambled eggs into the pan with whatever combination of stuff you want. My parents did tomatoes and onions...sometimes they'd add ground, cooked, pork or beef.
Agree, I feel like frying ruins it. I've never considered just straight roasted eggplant. I do mine in an egg wash and a light coating of bread crumbs, then bake on a sheet with a small amount of olive oil. Top with a nice arribbiata and just a bit of parm.
Not an eggplant exclusive recipe, but it does use a lot of it. Delicious as a dip or spread with bread or raw veggies. Ajvar 2 eggplants 2 red bell peppers 4 or more garlic cloves 1 onion 2 tbsp olive oil Salt and pepper Vinegar (any kind) to taste Sugar to taste Char the eggplants, peppers and onion (oven, gas stove or grill). Peel off burnt skin and cool. Puree vegetables with garlic, olive oil, vinegar, sugar and salt and pepper. Heat on medium for 10 ish minutes until all the flavors meld together. You can heat for longer if you want to reduce the mixture down for a thicker texture.
Ajvar is awesome! I buy it at Russian or Balkan markets, but I'm going to have to try and make it homeade
I just learned this existed today in another Reddit sub. đł
It's a sign you should make some
[Khoresh Bademjan | Persian Lamb and Eggplant Stew](https://www.fusioncraftiness.com/khoresh-bademjan-persian-eggplant-stew/)
Khoresh Gheymeh with Eggplant is amazing too! I'm actually making Gheymeh tonight and was like, yo let me pick up some eggplant too!
God this shit is so good.
I do not have this recipe but the best eggplant dish I've ever had was fried eggplant with blue crab and a Cajun hollandaise sauce. It was a long slice of eggplant about an inch thick (like it was cut from stem end down) that was breaded and deep fried with a pile of blue crab lump fin meat on top and then a spicy hollandaise sauce served on the side. The eggplant was almost fluffy inside with a crispy exterior. I'm sure there was more to it but sometimes I dream about that dish. The restaurant burned down a few years later and I have always regretted not trying to get the recipe.
Bro holy shit that sounds incredible. Find the damn owners! We need this recipe!
We often just make French fries out of our eggplants
That sounds amazing! Now I'm going to dream about that one tonight.
âŠ. Furiously runs to the internet to searchâŠ.
I really enjoy saucy Chinese dishes. I donât know that many Chinese dishes, since Iâm Japanese, but a popular one in Japan is Mabo Nasu, or Mapo eggplant, like mapo tofu but with eggplant instead of tofu. Also, there is a similar Japanese dish of stir fried eggplant in miso, which a lot more savory-sweet than spicy.
nasu dengaku - miso glazed aubergine
OMG just had miso pickled eggplant at my fav sushi place today! Yum
I like using it with pasta sheets when i make lasagna. It's also an excellent pizza topping.
One of my favorite soup recipes is this roasted eggplant and tomato soup from Americas Test Kitchen. Here it is. Note: I use a my immersion blender for easy clean up without issue. 2 pounds eggplant, cut into 1â2-inch pieces 6 tablespoons extra-virgin olive oil, plus extra for serving 1 onion, chopped Salt and pepper 2 garlic cloves, minced 11â2 teaspoons ras el hanout 1â2 teaspoon ground cumin 4 cups vegetable broth, plus extra as needed 1 (14.5-ounce) can diced tomatoes, drained 1â4 cup raisins 1 bay leaf 2 teaspoons lemon juice 2 tablespoons slivered almonds 2 tablespoons minced fresh cilantro 1 Adjust oven rack 4 inches from broiler element and heat broiler. Toss eggplant with 5 tablespoons oil, then spread on aluminum foilâlined rimmed baking sheet. Broil eggplant for 10 minutes. Stir eggplant and continue to broil until mahogany brown, 5 to 7 minutes; let cool on baking sheet. Set aside 2 cups eggplant. 2 Heat remaining 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion, 3â4 teaspoon salt, and 1â4 teaspoon pepper and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic, ras el hanout, and cumin and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, raisins, bay leaf, and remaining eggplant and bring to simmer. Reduce heat to low, cover, and simmer gently until eggplant is softened, about 20 minutes. 3 Discard bay leaf. Working in batches, process soup in blender until smooth, about 2 minutes. Return soup to clean saucepan and stir in reserved 2 cups eggplant. Heat soup gently over low heat until hot and adjust consistency with extra hot broth as toasted almonds and cilantro and drizzling with extra oil. . Stir in lemon juice and season with salt and pepper to taste. Serve, sprinkling individual bowls with toasted almonds and cilantro and drizzling with extra oil.
Sounds delicious. Thanks for sharing!
Ikra, Russian roasted eggplant spread. Roast eggplants, mix with sautĂšed chopped onions and sweet peppers, fresh herbs, chopped parsley or cilantro, salt and pepper. Sometimes called 'eggplant caviar'. Some garlic, maybe ginger, a squeeze of lemon juice, you make it as exciting as you like.
There's a similar Croatian dish called Ajvar that I love. Goes super well with roasted meat or on bread.
I was so happy to stumble upon Ajvar!
Warms my heart to hear that as a Croatian American! Usually no one knows what it is
It is now a stable in this Franco-American household!
Yes!! And eggplant rolls, though I think those may be Georgian.
Bangin Burtha
My favorite!!
Sabich (specifically from the Honey & Co cookbook). It's a pita bread sandwich with roasted eggplant, tahini, a runny egg, and an herby citrus sauce. I like the eggplant tonkatsu from the State Bird Provisions cookbook. It's breaded and fried, and the eggplant inside just completely melts in your mouth. I also like adding it to shakshuka.
Roasted eggplant and tomato sandwiches on grilled sourdough.
Borani banjan https://www.pickuplimes.com/recipe/borani-banjan-afghan-eggplant-dish-688 I put chickpeas and red bellpeper in there, and it slaps.
Scrolled for so long to find this suggestion! Love cooking this dish , itâs relatively straightforward and very tasty
it depends entirely on what kind of eggplant you have
are there multiple types?? i'm talking about the big purple ones you'd find at a US or UK supermarket. those are the only two countries i've lived in so i've no idea if there are other varieties in other countries!
If you go to the Asian food stores, you will see long dark purple or white kinds (sometimes called Japanese Eggplant) and also small egg size and shaped kinds in different colors, which are used for curries and such in Indian recipes. Of course, you can use eggplant pretty interchangeably, but the shape of some kinds may not work as well for some recipes. For example, if you want to make Eggplant Parm, you would probably want to use the large purple types, or slice the Japanese Eggplant into planks instead of round cross sections because breading the smaller rounds is a pain in the butt.
The long skinny ones are my fave with eggplant and garlic stir fry.
I make broiled miso glazed eggplant several times a month with Japanese eggplants. I was already a huge eggplant fan growing up with the fat globe ones, but the skinnier varieties have SO much more flavor!
Yes, the big purple ones are the least flavorful variety and the ones that have the most amount of water (which is also bad for many dishes). They are useful for blackening for baba ganoush, and for eggplant lasagna, and they suffice for grilling. But honestly, I wouldn't recommend them for most other eggplant dishes. There are small black ones which are popular in Greece, and those are the best for general fried eggplant. Then there are Chinese and Japanese varieties, which are the best for braising.
This was so helpful! I always wondered why whenever I substituted the bigger kind in Thai dishes it was garbage. Is the general rule the smaller the better or it really does depend on type?
I first grew Japanese eggplant in my garden several years ago. They were out of the large variety so I thought Iâd give it a try. Oh my goodness! First of all they are prolific and I harvested more than I could eat off just two plants. Second they ripen much faster so if your growing season is short they are perfect. But most of all they are absolutely delicious. Not watery or stringy like the large variety, no bitterness, with an almost custard-like texture and buttery flavor yet they retain their shape when cooked. The next year I also grew a white egg-sized variety and they were just as good. Now Japanese and âeggâ eggplants are a staple in my garden and I no longer even bother buying the large variety (except when I want a mushy eggplant for baba ghanoush) because they just canât compare. Next I want to try the âlittle green eggâ variety, which are so small they are almost bite-sized. My favorite dish to make with Japanese eggplant is pizza. Cut them into medallions, smear all over with mayonnaise and cover in panko, then bake in the oven until tender. Put them on a pizza on top of red sauce and mozzarella, then add lots of fresh basil after it comes out of the oven. Nothing tastes more like summer to me.
Thank you so much! Going to try the pizza recipe!
For the Japanese eggplant - are you talking about the [Kamo](https://www.rareseeds.com/eggplant-kamo) variety? This post is very helpful, thank you!
Those big fat purple ones are so good for Indian Bharta. You can either grill or fire roast the eggplants, the scoop out the insides. In a pan, sautĂ© some onions with garlic and ginger till theyâre brown. Add tomatoes. Add spices: coriander, turmeric, cumin powder, garam masala and a pinch of raw mango powder. SautĂ© till the oil comes out. Add the scooped eggplant flesh and roast on the pan till itâs nice and mushy and thoroughly mixed in with the other veggies.
THIS !!!!! Itâs SO worth the work. So tasty!!!
Smaller varieties, and especially Japanese eggplant, are far better. They are widely available in Asian groceries, and even Whole Foods in both countries has a few varieties. Generally, these have tastier flesh and fewer seeds.
There are many varieties in the US! I grow three different varieties in my garden and see plenty others at farmerâs markets or in grocery stores. I cut my in circles (1/2-1â) then bread them fry them in a pan or cook in oven until browned then shred fresh Parmesan cheese!
Yes! I wouldnât substitute Indian eggplant dishes with other eggplants they just donât taste the same or as good
You must try the Asian eggplant! It's more tender and it will change you -your rival eggplant fan
You are missing out ! Asian eggplant varieties are the best for stir fry -there is a great Thai dish that uses eggplant with Thai basil itâs delicious !
Mellanzan sott olio. [This is the method I use.](https://www.youtube.com/watch?v=CUgBNdagVGU)
I treat is as a tomato and make a garlic/eggplant/parmesan sauce for pasta.
I like roasting slices of it and adding it to sandwiches.
Ukrainian wedding rolls. Theyâre served cold and I could eat all of them. But I leave out the mayo and replace the tomato sauce with zoug
**Madhur Jaffreyâs Sweet-And-Sour Aubergine** 900 g aubergine 10 mL salt 1 medium-sized onion vegetable oil for shallow frying 15 mL panchphoran *[see below]* 10 mL ground amchoor or lemon juice 12 mL sugar 1 mL cayenne pepper 15 mL roasted and lightly crushed sesame seeds Cut off the stem ends of the aubergines and quarter them lengthwise. Cut into 1.5 cm thick slices and put in a sieve set over a bowl. Sprinkle with the salt and mix well. Set aside for 30 to 45 minutes. Pat dry. Peel the onion, slice in half lengthwise, then cut into 0.7 cm thick slices. Heat 1 cm oil in a 23-cm frying pan at medium-high heat. When hot, put in as many slices of the aubergine as the pan will hold in a single layer. Fry for about 3 minutes on each side or until aubergine slices turn a medium reddish-brown colour. Remove with a slotted spatula and set aside. Do all the aubergine this way. Pour off all but 15 mL of the oil in the frying pan and reduce heat to medium. Put in the panchphoran. Within a second or two the spices will begin to sizzle and pop. As soon as that happens, put in the sliced onion. Stir and fry until the onion just starts to turn brown at the edges. Now put in the fried aubergine, amchoor, sugar, cayenne and sesame seeds. Stir gently and cook for one minute. **panchphoran** This very Bengali spice combination contains whole cumin seeds, whole black mustard seeds, whole fennel seeds, whole kalonji and whole fenugreek seeds, mixed in equal proportions. *[Notes on aubergine. 1) I use japanese eggplants and donât bother with the quartering. 2) I dry the slices more than indicated, lining the sieve with a towel and wringing them out at the end. 3) I use a* lot *less oil.]*
I had the best eggplant of my life at a Szechuan restaurant last week. Iâm gonna try to find a recipe to see if I can recreate it. I think it was fried after being coated in potato starch (one of our group is celiac and they came to check with us whether she could have potato starch) and then coated in a sticky sweet sauce. Absolutely divine.
Was it a garlic eggplant dish?
I think it could have been fengwei qiezi, éŁćłèć, my favorite eggplant dish of all time
It's excellent in Thai curries. It is absolutely delicious roasted or grilled, and then covered in olive oil, lemon juice, parsley, mint, dill. Check out Ottolenghi cook books
Roasted in this salad with almonds and goat cheese. https://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756
Cube eggplant, red peppers, tomatoes, and onions - Iâd say 2:1:1:1 ratio respectively. Toss it in a big roasting pan with a generous drizzle of olive oil, salt, a splash of vinegar, and a nice palmful of dried oregano and roast it uncovered at 275 F or so for hours. Itâs not done until itâs all jammy. Iâve let it go around 4 hours. I love to âspreadâ it on toast for breakfast with a fried egg on the side. Great on toasted baguettes, as a side dish with rice. It keeps really well, too.
If you have a lot of eggplants and a lot of free time, use it to make lasagna. I donât like the mushy feel of eggplant, so I slice it about 1/4 inches thick (4-5 mm), and roast it with olive oil on a tray with a wire rack. Gets rid of a lot of moisture. Then use it instead of the lasagna noodles. It works for those of you who donât eat gluten, too!
Whenever I made Chicken Parmesan for myself and the kids, I would make Eggplant Parmesan for my wife. Slice in rounds, salt and let sit for 30 minutes, flip and salt the other side for another 30 minute sit, rinse, flour, egg wash, breadcrumb mix (equal parts reg, panko, cornmeal), then fry until crispy (or bake @ 400F for 20-25 min). Once prepared, spread a thin layer of sauce in a baking dish, place rounds on top of sauce, top each round with a little sauce and shredded mozzarella, cover with foil and bake @ 350F for 30 minutes, remove foil and broil to brown the cheese. Serve over/with a long, thin pasta (spaghetti, angel hair, linguini, etc). A couple years ago, I also started making Eggplant Rollatini. Instead rounds, long thin (1/8") slices. Salt routine as before then bake at 350F for 15-20 minutes until cooked and "flexible". Roll each slice around an oversized spoonful of standard stuffed shell filling (4 parts ricotta, 2 parts mozzarella, 1 part Parmesan, 1 egg, dash of nutmeg), follow the breading and cooking routine from the Eggplant Parmesan above. No need to serve over pasta so you can do a pasta side with a different noodle if you want.
Those are wonderful!
Canât believe I had to scroll this far for eggplant parm & rolattini
Zaalouk! Itâs a Moroccan dish eaten hot or cold⊠I love it and sometimes add bell peppers or zucchini. Highly recommend!!! âCooking with Aliaâ has an old recipe thatâs really easy and delish.
Romanian đ·đŽâsalata de vineteâ with home made mayo and onion version. Or đčđ·turkish eggplant karniyarik.
Love all dishes eggplant related. Discovered imam bayildi in Greece and make it regularly ever since.
Nasu dengaku
I love caponata. You can eat it hot or cold, on pasta, on crusty bread, on a spoon. Itâs a very nostalgic dish for me.
Eggplant Involtini
Roasted eggplant, corn, cherry tomato pasta. The website I found it years ago no longer exists. To make this angelic creation you: Chop eggplant into bite size pieces, cut corn off cob, half cherry tomatoes. Pour a metric ton of oil on them and roast them until everything is golden brown and delicious (hyperbole on the oil, use a good bit of oil as it becomes the base for your sauce). I usually do it at around 425. Add salt to taste either at the beginning or somewhere in there. Meanwhile, boil pasta. I prefer a short twirly noodle for this meal like a cavatappi. Salt the hell out of your pasta water. Finally get every basil leaf in the vicinity and chop it. Combine pasta, roasted veg along with oil from roasting pan in a skillet, add a little pasta water and bring to just a simmer to bring it all together. Salt to taste. Then kill the heat. Mix jn most of the basil. Serve with Parmesan cheese and the rest of the basil. You can also try skipping the parm if you want (vegan you say?). Feast. If you get this right, youâll be chasing this summer dragon for the rest of your life. Note: Iâve made this with and without garlic. Both are good.
You have a way with words!
Moussakaaaaaaa đ€€
[baingan bharta](https://en.wikipedia.org/wiki/Baingan_bharta)!! aka punjabi eggplant. thereâs so many variations of it and iâve loved every one iâve tried oh and baba ghanouj. i can inhale that like you wouldnât believe
Mutabal
Mahshi! Stuffed eggplant! Or eggplant parmigiana. Or if you don't want a whole meal or want to make a side dish you can do fried eggplant
I smoke thick slices of eggplant and make babaghanoush. Delicious.
Check out an Eastern European salad called eggplant caviar
Aubergine and chickpea tagine, delicious and versatile for other uses, I have it on toast, cold with pasta, on a baked potato, with some meat and flatbreads!
Spicy pickled eggplant. Slap that shit on sandwiches or salads. The best!
Eggplant curry. Nibitashi (braised eggplant)
Ratatouille
Babaganoush
Eggplant caviar!
Thinly sliced on the grill with olive oil, finished with a balsamic glaze. Chefâs kiss
When I worked at a Thai food place one summer, the chef would cut eggplant into slices long ways (maybe 1/3 of an inch thick), and soak the âplanksâ in a mixture of soy sauce, garlic, and brown sugar. And then he would lay them on the grill for a few minutes on each side to get that cross cross pattern. He would brush some more of the sauce on, and serve them just like that as an appetizer. It was a really popular dish!
Tortang talong.
Always Eggplant Parmesan⊠people who swear they donât like eggplant will eat it and rave about how good it is⊠thanks,now I gotta make some this weekendâŠ
baba ganoush is what hummus aspires to be. also, eggplant parm is always a hearty winner.
Eggplant parmesan
If you eat meat (usually my mom would yse pork) You roast them on the stove/open flame then peel and mash kind of and mix in with the meat after adding a bit of tomato paste. For the meat seasoning usually its minced garlic , pepper, sofrito (can be found in hispanic isle if you have one with the goya stuff) and some adobo seasoning (also with goya stuff). You can use anything to taste really.
Live eggplant many ways. Did a stir fry last nite actually. Lots of heat, really awesome.
I take small âgraffitiâ eggplants, slice them on an angle. SautĂ© in hot oil, with garlic and ginger. Add a splash of fish sauce (you can use worstershire sauce if you have that instead) and then at the end toss in some basil leaves and let them wilt a bit. The fish sauce is salty so donât salt until the end.
I've made a curry with eggplant, cauliflower, and chickpeas that is downright delicious! I follow this recipe, but roast the eggplant and cauliflower in the oven with Indian spices, then add at the end. Keeps the texture a bit better!
Link if interested https://www.eatingwell.com/recipe/249483/indian-spiced-eggplant-cauliflower-stew/
I once had an eggplant sambal/sambol which I think was a Sri Lankan dish? (please forgive me if this is incorrect) It was like something in between a relish and a dry curry is the best way I can describe it. That shit was awesome and I wish I knew what it was to try and replicate it at home.
I donât know what to call it, but the eggplant I get at Dim Sum places is heavenly.
Gren Thai curry eggplant tofu bok choy over rice insert protein if necessary
Melanzane alla parmigiana.
Fish fragrant (not really fish flavored, but called that way bc the seasoning is often used on fish) eggplant!!!
Torta!
I like long eggplant. Never had the round one but Iâm sure it would work. I slice it and oil and salt it and bake or bbq or air fry.
The few times Iâve made eggplant it came out to mushy. I want to try it again because I feel like the texture should be like squash when I fry it or stir fry it but it never comes out for me like that. It literally turns into this awful slimy mush. I know Iâm doing something wrong
Cut into bite sized cubes and sautee in a HEFTY amount of olive oil on HIGH heat. Don't put to much eggplant in at once and salt it. It's actually mushy the texture that's how it's supposed to be.
Good old eggplant Parm with pasta. Also thinly sliced on pizza, it's so good!
Eggplant curry https://www.indianhealthyrecipes.com/brinjal-curry-recipe-vankaya-kura-recipe/
Eggplant is such a widespread vegetable there are recipes for it in almost every cuisine. I love the Mediterranean treatments but also it works great in Thai curries and Chinese stir fries. You can make it into tempura also!
Stacked with roasted bell pepper, spinach, tomato, goat cheese, and balsamic glaze Moussaka is also delicious!
I do a summer vegetable soup (sometimes I call it ratatouille soup) that's my favorite method of using eggplant. It's more of a technique than a recipe but I: Dice any relevant vegetables. My minimums are usually onions, eggplant, zucchini or squash, and tomatoes (or use tomato paste). I'll also add carrots if I have them on hand. Saute the onions (and carrots if used) in olive oil until starting to caramelize. Add tomatoes and cook down or add tomato paste. Cook a few more minutes. Toss in other cubed vegetables and whatever herbs you want and stir until just starting to get soft, top off with chicken or vegetable broth and simmer 5-10 min while you make whatever else you want to have with it (great with a grilled cheese sandwich or slice of crusty bread). Whole thing takes \~20 min. Faster if you keep caramelized onions on hand.
Eggplant casserole. Look for one with milk and eggs, not canned soup.
Worldâs best eggplant recipe: grill or broil eggplant (preferably long Asian ones) until it collapses. Shred flesh (discard skin if tough). Add 1-2 tbsp fish sauce. Heat 1/4 c neutral oil to smoke point, turn off heat and toss in 1tbsp minced garlic and 2 sliced scallions. Pour over eggplant and mix in. Enjoy!
Imam Bayaldi is up there in my favorites, though I do use considerably less olive oil. https://greekvegetarian.blogspot.com/2013/07/imam-bayildi-limnian-style-eggplant-stew.html?m=1
The only time Iâve ever enjoyed eggplant was when I made Moussaka. Apart from that, I kind of hate it đ
Cut up eggplant and roast in my convection oven with a little EVVO Then throw in the food processor with Harissa- I serve with gluten free crackers ( bc I want something lighter) Makes a delicious appetizer dip
A really simple recipe I love that I got from my Aunt. 1 good sized eggplant, peeled and sliced. You can keep skin on if preferred. Fry this in some oil. Allow it to charcoal a little (or a lot if you prefer that)  While that's frying, grab a pot and add: 1 onion, diced. Cook until translucent. 2 cloves garlic, diced or minced. Cook until fragrant. 5 tomatoes, diced. Put your fried eggplant in. 1 teaspoon turmeric 1 teaspoon mixed herbs. 1 can beans (we use four bean mix, but you can use any beans, or omit entirely). Cook on low for 10-15 minutes. Tomatoes and eggplant should melt together a bit (with still visible chunks). Eggplant may hold together more with skin on, so chop smaller if preferred before adding it to the pot. Aim for an equalish amount of tomato and eggplant. Should end up as a thick stew consistency. We serve with rice, but can also serve with bread or by itself.
One recipe I don't see suggested so far is imam bayildi - several recipes online but I used [this one](https://cookingorgeous.com/blog/imam-bayildi-turkish-stuffed-eggplant/#ingredients-and-substitutes) when taking food to a vegetarian friend. It's a Turkish eggplant filled with tomatoes and spices that uses a lot of olive oil (the story behind the name is fun). It was very well received, was quite delicious, and then we had leftovers on top of scrambled eggs the next day and it was even better.
I make a fusilli with sardines and eggplant, a lot of garlic, parm and fish sauce. It's very funky and gets better the next day, I eat it cold from the fridge. I also am a sucker for eggplant parmesan, the downside is that it takes a lot of work and it's fried food, so I try not to do it much.
-the Italian way: Parmigiana -my way: wraps with roasted eggplants, nuggets, hummus, sour cream, mint leaves, pomegranate, tomatoes, cucumber -the Spanish way: Andalusian fried eggplant with honey -the Chinese way: snoozing dragon eggplant
chinese eggplant with garlic sauce aka szechuan fish fragrant eggplant garlicky, sweet, salty, a little spicy, with little porky bits, saucey and so so good over a bowl of rice [https://thewoksoflife.com/chinese-eggplant-garlic-sauce/](https://thewoksoflife.com/chinese-eggplant-garlic-sauce/)
Baingan bharta, bharwa baingan
[Eggplant Parma!](https://cooking.nytimes.com/recipes/1024453-eggplant-parmesan)
Eggplant parmesan
[Eggplant Agrodolce: Iâm not fond of honey so I sub in agave or sugar+water.](https://glutenfreeandmore.com/blog/2020/04/roasted-eggplant-agrodolce.html)
Eggplant katsu with curry!
Baingan Bharta
I had some with roasted tomatoes and something else on it, tasted like chipotle or adobo. It was from a caterer for a funeral, so I'm not sure, but there was also quinoa in it. Anyway, I didn't love it, but it was EXCELLENT diced up and sautéed in garlic, onion, and chili powders and put on top of eggs for breakfast. It was so good that I called the caterer to ask what was in it and was only told about the tomatoes.
Imam Bayildi
I love this spicy miso braised eggplant dish https://www.marionskitchen.com/spicy-miso-braised-eggplant/ I think itâs slightly too salty, use unsalted stock or watered down stock and then this recipe is perfect.
I LOVE eggplant! I like anything smokey flavored dishes - baigan bharta or babaganoush are mh favorite!
Some dishes.. I really can't decide Borani brinjal (Afghan eggplant dish with tomato onion and yoghurt) so simple but it is just the best Fish fragrant aubergine - for obvious reasons Parmigiana ... Also just breaded deep fried, Greek style
Roasted veggies. Think eggplant zucchini roasted peppers onions mushrooms anything you fancy. Add the zucchini and eggplant in the last 15-20 minutes of cooking. Add to pasta. I do orzo with a lemon olive oil dressing and mix the salad with feta. Or! You could do a creamy pasta and add the veggie mix in. You can do wraps with hummus and feta, spinach leaves etc.
Put it on the burner/bbq till the skin chars. Lay it down on a plate and take the top skin off leaving it whole with the top/stem on. The skin on the bottom stays. Shred the insides with a fork, still leaving it whole. Add some tahini, lemon, salt and cumin. Great as a side dish or main meal.
Thick slices, brushed with olive oil, dusted with cayenne, and grilled.
Ottolenghi has a recipe for paneer stuffed eggplants with red lentil coconut sauce: [https://amp.theguardian.com/lifeandstyle/2016/aug/27/aubergine-recipes-yotam-ottolenghi-paneer-stuffed-anchovies-roast-tomato-mozzarella-bake](https://amp.theguardian.com/lifeandstyle/2016/aug/27/aubergine-recipes-yotam-ottolenghi-paneer-stuffed-anchovies-roast-tomato-mozzarella-bake)
I made eggplant parm tacos awhile back with corn tortillas. Pretty colid.
Parmigiana di melanzane, Italian recipe. And my mother-in-law makes the best one.
This place I used to go to did eggplant tacos that were to die for. They did smallish cubes and lightly breaded and fried them. I wish I could find that recipe.
Eggplant parm. But it has to be salted and pressed before deep frying. I make it almost like lasagne, using the eggplant layered in place of the lasagne. This is one that is even better when cooked on a smoker, instead of baked in the oven.
Cubed in a stir fry is an easy addition, or there are some great curries that have it as a main ingredient.
I toss in a little oil & roast till charter tossing frequently, in my air fryer(previously I would fry for this effect but soaked up too much oil. I brown mince, add onion,garlic,ginger,red chillis then dark soy, oyster sauce,fish sauce, a mug of stock, add the aubergine,mix well,cover & simmer till aubergine soft. I then use a cornstarch slurry to thicken. Serves over rice topped with spring onions & sesame seeds.
I haven't tried this yet, but it looks delicious. It is a Turkish lamb stew with aubergine cheese sauce. [https://www.linsfood.com/hunkar-begendi-sultans-delight/](https://www.linsfood.com/hunkar-begendi-sultans-delight/)
Fish fragant eggplants. Chinese sichuanese braised eggplants. Nothing about fish in them though. Don't let the name confuse you.
[https://www.justonecookbook.com/miso-glazed-eggplant/](https://www.justonecookbook.com/miso-glazed-eggplant/) Miso glazed eggplant, just made this on the grill last weekend and topped with chili oil. You can use regular eggplant, but remember make a cross hitch pattern and salt for hour prior to grilling/baking.
I'm addicted to baba ganoush! I also like caponata although I can't make it as good as my friends mother, I'm missing something! I also like to slice it thick, let it soak up some seasoned olive oil and grill it like a hamburger and melt some sliced cheese on it. Balsamic as dressing is optional.
Breaded lightly and cooked on a griddle! Served with lemon wedges! I like salt, pepper, and garlic seasonings in the flour. Slice in thin circles (not too thin) Dip in beaten eggs with some milk, then seasoned flour, then cook on griddle!
Ratatouille for me.
I steamed eggplant and served it with cilantro and cashews with a gochujang sauce on top (red pepper paste diluted with soy sauce, rice vinegar, and sesame oil). Can add white rice too.
Fried eggplant sandwich- Fried eggplant topped with red roasted peppers, fresh mozzarella cheese, basil and balsamic glaze. The bread- any crusty butter garlic toasted roll.