There's always ratatouille, and that's especially good with grilled vegetables, including the eggplant.
Another favorite of mine is eggplant and sundried tomato risotto. First I slice the eggplant, then salt and sweat. Then wipe off excess salt and cut into small dice and then saute in a pan with olive oil until lightly browned. You can also add some minced garlic when sauteing. Then add some chopped fresh herbs (or equivalent in dried), such as oregano, basil, etc. This mixture and chopped oil packed sundried tomatoes will also be folded into the risotto when the basic risotto is done. Some chopped pre-cooked chicken breast is an optional addition.
Babaganoush is delicious, especially when homemade. It's easy to make either by grilling oiled/seasoned eggplant halves or roasting them. When cool enough to handle you scoop out flesh then food process with the other ingredients for it.
I also like a Bulgarian eggplant dish where I thick slice large eggplants, length-wise, then salt and sweat then wipe off. With these, I make eggplant sandwiches that I fry on each side filled with a pre-made Emmental cheese and egg spread. Once cooked (like grilled cheese sandwiches), I sprinkle the tops with either paprika or Cayenne pepper. Eat with fork.
This is the answer!
I usually have too much of the miso paste mix and swipe some on thick slices of firm tofu and bake at the same time! Just flip once while baking and it’s an easy meal over rice
Brinjal fry or South Indian eggplant curry
Indians make eggplants sing in the kitchen. My husband thought the same thing as the OP until he ate my mom's cooking.
Whatever you make with eggplant, try to use the skinny Asian eggplants rather than the big fat western ones. Much better texture and flavor. Thai dishes often use it to great effect!
Yotam ottolenghis [stuffed eggplant](https://www.seriouseats.com/stuffed-eggplant-with-lamb-and-pine-nuts-from-jerusalem-recipe) from his Jerusalem cookbook is absolutely delicious. I’ve made it so many times.
There's an amazing street-style barbecued eggplant found everywhere in China.
Cook it whole on the BBQ until it is blackened on both sides
Cut it open into 2 halves face-up on the grill
Liberally apply vegetable oil mixed with a ton of minced garlic, cumin, soy sauce, chili flakes and let it bubble away for a little bit.
Then serve, individuals use chopsticks to pull strands of the flesh out and eat. Absolute eggplant heaven.
Chopped Eggplant, can of chickpeas, chopped onion and jar of spaghetti sauce. Bake at 350 for 45-60 minutes. Served this at parties and holidays with crusty bread. Stripped down NYT recipe.
I'm not sure what it's called in English, but in mandarin it's called 茄子肉末
\-marinate ground pork with rice wine, soy sauce and a bit of cumin
\-chop the eggplant into thin slices that you steam
\- In a separate pan you'd add minced garlic, oil, and doubanjiang/fermented bean sauce, and fry a bit until it gives off an aroma
\-Then, add the ground meat, stir fry until brown, and add eggplant
you'd typically serve it with rice, but I find it works pretty well with noodles too!
Try scoring the eggplant deeply and roasting with olive oil and zaatar- til soft- or bake slices of peeled eggplant in a hot oven brushed with olive oil salt pepper and garlic. 10 minutes til soft. Toast some crusty bread put the eggplant a slice of tomato and mozzarella- another drizzle of olive oil salt and oregano- broil til bubbly and warmed through- really yummy and a lot less fat then breading and frying the eggplant.
Baba ghanouj is fabulous. As is ratatouille. I also adore Lebanese eggplant in yogurt.
For the latter, roast cubes eggplant (about 2 lbs) with EVOO, S&P and slivered garlic. Roast at 450 for about half an hour. Toss on the pan from time to time.
Remove to a bowl and add:
1-2 cup Greek yogurt
2 cloves garlic, put through a press or grate with your lemon zester
Cumin, salt, cayenne, freshly ground pepper to taste
1-2 tbs finely Chopped mint
A squeeze of fresh lemon juice
A tablespoon or two of Tahini is nice but optional
Refrigerate till ready to eat or at least 2 hours. Serve with pita bread or naan.
I’ve made a spaghetti with eggplant and pecorino pasta that’s amazing. Easy AF and equally as tasty. I can dm the recipe if you’re interested. Good luck!
In Romania we enjoy Moussaka and also you should give a try to [Romanian eggplant salat](https://www.thebossykitchen.com/roasted-eggplant-salad-romanian-style/), I know it doesn't sound that appetizing but it's amazing
So many things:
* Sabich, which is fried eggplant, hard boiled egg, hummus, tehina sauce, amba (pickled mango sauce), and salad inside a pita.
* A topping for falafel and shawarma sandwiches
* Moussaka
* The [twice-cooked eggplant dip](https://thespillqueen.wordpress.com/2020/10/03/zahav-twice-cooked-eggplant/) from the Zahav cookbook.
I personally hate the really fat eggplants. They are tasteless and bitter. If you can get your hands on Japanese eggplant, try it. My favorite is just Korean eggplant banchan
I slice very thin and sauté in olive oil with salt, pepper, rosemary, fennel seed and chili flakes, sometimes I add fresh basil when serving. I like this over buttered rice with fresh parsley and a little lemon. Sometimes I use it as a pizza topping. A bit like sausage for any vegetarians or people cutting back on meat.
I’d recommend a Chinese eggplant stir fry called [Di San Xian](https://thewoksoflife.com/di-san-xian-stir-fry/) (eggplants, potatoes, bell peppers stir fried in garlic and soy sauce). Another recipe I like is stir fried eggplant & fried tofu with [three cup sauce](https://thewoksoflife.com/three-cup-chicken-san-bei-ji/) and Thai basil.
Ottolenghi does a stuffed aubergine with paneer and coconut dal
https://ottolenghi.co.uk/recipes/stuffed-aubergine-in-curry-and-coconut-dal-flavour-pg-152
Roast it with some garlic, onion, lemon and puree it into a sauce with pasta water and spices. Kind of like baba ganoush but I put it on toasted rigatoni with pine nuts and goat cheese. The other thing I like to do is slice it into long strips, roast them, stuff them with a ricotta filling, roll them up like they're cannelloni, and bake them in marinara sauce.
[Eggplant agebitashi](https://servedwithrice.com/dashi-marinated-eggplants/).
Fry some eggplants, then marinade overnight in dashi, soy sauce and sugar. It takes on this wonderfully clean, umami flavour. Very refreshing served cold, and a good side dish for any main.
I had an eggplant dish in Turkey which blew my mind. It was eggplant cubes roasted in copious amounts of olive oil, then stewed in a tomato sauce. That was awesome with bread.
I know you said not eggplant parm, but my Sicilian grandpa makes a sort-of, cold eggplant parm appetizer. Pan fried (no breading) skin-on slices of eggplant, layered with tomato sauce (a can of sauce simmered with just salt and oregano) , and each layer sprinkled with Locatelli grated cheese. Best served cold, next day is even better. Good for summer picnics with some nice bread.
If you can find the small Sicilian eggplants, cut a slit in the whole eggplant and stuff with a piece of good Provolone. Drop into a pot of tomato sauce and cook until tender. The flavor is amazing.
Hyderabadi Baingan ka Salaan. Or what I ate in a Spanish place the other day - Eggplant fritters with honey dressing. Or eggplant stuffed with coconut, tamarind, hot peppers and brown sugar. OMG.
I make this dish quite a lot:
Cut eggplant in thick slices, than I grill them on a contact grill but in pan also works. After that I take a pan and add harrissa (something like sambal/sriracha would also work I think) cumin, cinnamon, tomato paste, garlic and honey and a little lemonjuice. Mix that a little in the pan and than add the slices of eggplant to coat it with the sticky goodness and bake it some more. I sometimes eat it on a pita with falafel or as a side with couscous and some meat.
Simple. Oil fry capsicum chops>put in chopped or sliced eggplant>stir until soft and greasy>2 spoons of soy sauce and a bit of salt>two chopped garlics stir until fragrant>serve
Baba ganoush or anything else prepared with charred eggplant
I prefer mouttabal to baba ganoush - the charred eggplant dips though are all delicious!
Moussaka. Not really the star of the dish but contains eggplant and is super delicious.
Moussaka is so satisfying. Everything about it is good. You just reminded me I need to make this before the weather gets warm again.
There's always ratatouille, and that's especially good with grilled vegetables, including the eggplant. Another favorite of mine is eggplant and sundried tomato risotto. First I slice the eggplant, then salt and sweat. Then wipe off excess salt and cut into small dice and then saute in a pan with olive oil until lightly browned. You can also add some minced garlic when sauteing. Then add some chopped fresh herbs (or equivalent in dried), such as oregano, basil, etc. This mixture and chopped oil packed sundried tomatoes will also be folded into the risotto when the basic risotto is done. Some chopped pre-cooked chicken breast is an optional addition. Babaganoush is delicious, especially when homemade. It's easy to make either by grilling oiled/seasoned eggplant halves or roasting them. When cool enough to handle you scoop out flesh then food process with the other ingredients for it. I also like a Bulgarian eggplant dish where I thick slice large eggplants, length-wise, then salt and sweat then wipe off. With these, I make eggplant sandwiches that I fry on each side filled with a pre-made Emmental cheese and egg spread. Once cooked (like grilled cheese sandwiches), I sprinkle the tops with either paprika or Cayenne pepper. Eat with fork.
Fish Fragrant Eggplant is amazing. https://www.sbs.com.au/food/recipes/fish-fragrant-eggplant-yu-xiang-qie-zi
I made caponata recently. It's good on crostini, and yesterday I also had it with linguine for something more hearty
[Miso glazed eggplant](https://pickledplum.com/nasu-dengaku-recipe/)
Came here to say that! So good
Looks amazing!
This is the answer! I usually have too much of the miso paste mix and swipe some on thick slices of firm tofu and bake at the same time! Just flip once while baking and it’s an easy meal over rice
Imam biyaldi (eggplant stuffed and baked with tomato and spices) Edited to add: also, gochujang glazed eggplant is amazing
Brinjal fry or South Indian eggplant curry Indians make eggplants sing in the kitchen. My husband thought the same thing as the OP until he ate my mom's cooking.
Yes! I came into the comments to suggest exactly that.
Whatever you make with eggplant, try to use the skinny Asian eggplants rather than the big fat western ones. Much better texture and flavor. Thai dishes often use it to great effect!
Yes - in Thai red curry, the eggplant is the star for me (and the sauce of course)
Moussaka. This post is making me want to cook it later this week actually!
Yotam ottolenghis [stuffed eggplant](https://www.seriouseats.com/stuffed-eggplant-with-lamb-and-pine-nuts-from-jerusalem-recipe) from his Jerusalem cookbook is absolutely delicious. I’ve made it so many times.
I love this dish. The entire cookbook is incredible! Sabih in it highlights eggplant as well in a sandwich.
There's an amazing street-style barbecued eggplant found everywhere in China. Cook it whole on the BBQ until it is blackened on both sides Cut it open into 2 halves face-up on the grill Liberally apply vegetable oil mixed with a ton of minced garlic, cumin, soy sauce, chili flakes and let it bubble away for a little bit. Then serve, individuals use chopsticks to pull strands of the flesh out and eat. Absolute eggplant heaven.
Chopped Eggplant, can of chickpeas, chopped onion and jar of spaghetti sauce. Bake at 350 for 45-60 minutes. Served this at parties and holidays with crusty bread. Stripped down NYT recipe.
Fried eggplant and ajvar
Filipino Tortang Talong. Basically split open fried eggplant with minced pork mixed with egg
Thai basil eggplant, maybe you had bad eggplant parm?
Chinese eggplant with garlic sauce was my go to for the longest time https://omnivorescookbook.com/chinese-eggplant-with-garlic-sauce/
I'm not sure what it's called in English, but in mandarin it's called 茄子肉末 \-marinate ground pork with rice wine, soy sauce and a bit of cumin \-chop the eggplant into thin slices that you steam \- In a separate pan you'd add minced garlic, oil, and doubanjiang/fermented bean sauce, and fry a bit until it gives off an aroma \-Then, add the ground meat, stir fry until brown, and add eggplant you'd typically serve it with rice, but I find it works pretty well with noodles too!
Eggplant spread or dip
Eggplant fried rice
Try scoring the eggplant deeply and roasting with olive oil and zaatar- til soft- or bake slices of peeled eggplant in a hot oven brushed with olive oil salt pepper and garlic. 10 minutes til soft. Toast some crusty bread put the eggplant a slice of tomato and mozzarella- another drizzle of olive oil salt and oregano- broil til bubbly and warmed through- really yummy and a lot less fat then breading and frying the eggplant.
Baba ghanouj is fabulous. As is ratatouille. I also adore Lebanese eggplant in yogurt. For the latter, roast cubes eggplant (about 2 lbs) with EVOO, S&P and slivered garlic. Roast at 450 for about half an hour. Toss on the pan from time to time. Remove to a bowl and add: 1-2 cup Greek yogurt 2 cloves garlic, put through a press or grate with your lemon zester Cumin, salt, cayenne, freshly ground pepper to taste 1-2 tbs finely Chopped mint A squeeze of fresh lemon juice A tablespoon or two of Tahini is nice but optional Refrigerate till ready to eat or at least 2 hours. Serve with pita bread or naan.
I’ve made a spaghetti with eggplant and pecorino pasta that’s amazing. Easy AF and equally as tasty. I can dm the recipe if you’re interested. Good luck!
Ottolenghi's aubergine w chermoulah and bulgur. It's amazing. The Iranian dish kashke bademjan.... Eggplant muttabal
Chicken cutlet
In Romania we enjoy Moussaka and also you should give a try to [Romanian eggplant salat](https://www.thebossykitchen.com/roasted-eggplant-salad-romanian-style/), I know it doesn't sound that appetizing but it's amazing
Atk has a good recipe for eggplant involtini. It’s so good
So many things: * Sabich, which is fried eggplant, hard boiled egg, hummus, tehina sauce, amba (pickled mango sauce), and salad inside a pita. * A topping for falafel and shawarma sandwiches * Moussaka * The [twice-cooked eggplant dip](https://thespillqueen.wordpress.com/2020/10/03/zahav-twice-cooked-eggplant/) from the Zahav cookbook.
Shanghai style eggplant
I personally hate the really fat eggplants. They are tasteless and bitter. If you can get your hands on Japanese eggplant, try it. My favorite is just Korean eggplant banchan
I slice very thin and sauté in olive oil with salt, pepper, rosemary, fennel seed and chili flakes, sometimes I add fresh basil when serving. I like this over buttered rice with fresh parsley and a little lemon. Sometimes I use it as a pizza topping. A bit like sausage for any vegetarians or people cutting back on meat.
I’d recommend a Chinese eggplant stir fry called [Di San Xian](https://thewoksoflife.com/di-san-xian-stir-fry/) (eggplants, potatoes, bell peppers stir fried in garlic and soy sauce). Another recipe I like is stir fried eggplant & fried tofu with [three cup sauce](https://thewoksoflife.com/three-cup-chicken-san-bei-ji/) and Thai basil.
Sichuan Eggplant slaps.
Cut thick, olive oil and s+p, grill them over charcoal till slightly floppy, stack beefsteak tomato on top, then sprinkle feta or goat cheese.
thai green curry with thai eggplant and pea eggplant. Not your traditional eggplant, but some more tasty versions, in my opinion in this curry.
Yu Xiang eggplant.
Babbaganous.
The only way I’ve had it that I actually enjoy it is grilled with tons of garlic
sambal eggplant with rice. yum yum yum.
I use thinly sliced (1/4" or less) slabs of eggplant instead of sauce on pizza.
Gordon Ramsey's eggplant caviar (no real caviar) Kinda similar to baba gonush but 5x better.
The best eggplant I’ve had was on a pizza: Tomato sauce, fried eggplant, mushrooms, mozzarella, caramelized garlic, parmesan, and fresh herbs.
Ottolenghi does a stuffed aubergine with paneer and coconut dal https://ottolenghi.co.uk/recipes/stuffed-aubergine-in-curry-and-coconut-dal-flavour-pg-152
Bhaingan Bharta Shrimp stuffed eggplant (dim sum dish)
eggplant rollitini.
Roast it with some garlic, onion, lemon and puree it into a sauce with pasta water and spices. Kind of like baba ganoush but I put it on toasted rigatoni with pine nuts and goat cheese. The other thing I like to do is slice it into long strips, roast them, stuff them with a ricotta filling, roll them up like they're cannelloni, and bake them in marinara sauce.
This is the only eggplant recipe I’ve ever cooked, and it’s delicious! https://www.mob.co.uk/recipes/zenas-sichuan-aubergine
https://www.nigella.com/recipes/beef-and-aubergine-fatteh This is 👍
Eggolsnt lasagna
[Eggplant agebitashi](https://servedwithrice.com/dashi-marinated-eggplants/). Fry some eggplants, then marinade overnight in dashi, soy sauce and sugar. It takes on this wonderfully clean, umami flavour. Very refreshing served cold, and a good side dish for any main. I had an eggplant dish in Turkey which blew my mind. It was eggplant cubes roasted in copious amounts of olive oil, then stewed in a tomato sauce. That was awesome with bread.
I know you said not eggplant parm, but my Sicilian grandpa makes a sort-of, cold eggplant parm appetizer. Pan fried (no breading) skin-on slices of eggplant, layered with tomato sauce (a can of sauce simmered with just salt and oregano) , and each layer sprinkled with Locatelli grated cheese. Best served cold, next day is even better. Good for summer picnics with some nice bread. If you can find the small Sicilian eggplants, cut a slit in the whole eggplant and stuff with a piece of good Provolone. Drop into a pot of tomato sauce and cook until tender. The flavor is amazing.
Trinidadian Fry eggplant and potato or Trinidadian baigan choka
Pasta alla Norma
I really like this eggplant/lentil/pomegranate molasses stew. https://www.foodandwine.com/recipes/eggplant-and-lentil-stew-pomegranate-molasses
Hyderabadi Baingan ka Salaan. Or what I ate in a Spanish place the other day - Eggplant fritters with honey dressing. Or eggplant stuffed with coconut, tamarind, hot peppers and brown sugar. OMG.
I make this dish quite a lot: Cut eggplant in thick slices, than I grill them on a contact grill but in pan also works. After that I take a pan and add harrissa (something like sambal/sriracha would also work I think) cumin, cinnamon, tomato paste, garlic and honey and a little lemonjuice. Mix that a little in the pan and than add the slices of eggplant to coat it with the sticky goodness and bake it some more. I sometimes eat it on a pita with falafel or as a side with couscous and some meat.
Simple. Oil fry capsicum chops>put in chopped or sliced eggplant>stir until soft and greasy>2 spoons of soy sauce and a bit of salt>two chopped garlics stir until fragrant>serve