Make It with Eggplant

Europe

France

Caviar d’aubergines de Gruissan is a traditional French appetizer that originated in the coastal village of Gruissan. It is prepared with eggplants, dried and crumbled hot peppers, lemon juice, olive oil, thyme, and salt. First the eggplants are pierced with a knife and baked until tender. Then the skin is peeled off and the flesh is finely chopped or pureed with oil and lemon gradually mixed in along with thyme and hot peppers. This tasty dip is served as an appetizer.

Turkey

Alinazik kebab is a Turkish kebab variety origination in Gaziantep. Char-grilled and pureed eggplants are combined with garlic yogurt sauce and topped with chunks of lamb. The lamb is stewed with onions, red pepper paste, tomatoes or tomato paste, and olive oil.

Karniyank is a classic Turkish dish that is prepared with eggplants stuffed with ingredients like ground meat, tomatoes, and onions. The filling is seasoned with salt and pepper. The stuffed eggplants are baked in the oven.

Greece

Moussaka is among the best-known and popular Greek dishes. It is a baked casserole that consists of layers of ground lamb and sliced eggplants covered with a thick layer of bechamel sauce. It is baked until golden brown on top.

Italy

Pasta ‘ncasciata is a traditional pasta dish that originated in Sicily. First penne or rigatoni pasta ia cooked and strained. To the pasta you add a rich tomato sauce or a beef ragu along with cubes of fried eggplant, pieces of cheese like caciocavallo or mozzarella, and bechamel sauce. All the ingredients are placed into a baking pan, sprinkled with breadcrumbs, and baked until the filling is hot.

Parmigiana alla napoletana is a dish that is a version of the popular eggplant parmigiana. It originated in Campania. The dish consists of eggplants, olive oil, onions, basil, tomatoes, mozzarella or fior di latte cheese, and grated Parmigiano-Reggiano. The eggplants are peeled, sliced, and quickly fried then arranged in a baking dish and topped with tomato sauce, cheese, basil leaves, and grated Parmigiano-Reggiano. All the ingredients are layered with the top layer being tomato sauce and grated cheese.

Lasagne con melanzane e ricotta is a traditional lasagna dish originating in Italy. The dish consists of lasagna pasta, eggplants, butter, pine nuts, ricotta, tomato paste, olive oil, salt, and grated Parmigiano-Reggiano. To prepare the dish the eggplant is cut into slices, salted, drained, and broiled until tender. It is placed in layers is a greased baking dish with cooked lasagna pasta sheets, eggplant slice, pine nuts, ricotta, tomato paste, and basil. The final layer is sprinkled with Parmigiano-Reggiano and the dish is baked until golden on top.

Purgatorio alla Calabrese is a traditional Calabrian vegetable dish. A loaf of bread is hollowed out and filled. The filling consists of plum tomatoes, basil, olive oil, eggplants, young potatoes, and peppers. The sauce is cooked until the vegetables are tender. Then the ingredients are placed in the hollowed out loaf of bread then closed and sliced.

Spain

Berenjenas con miel de cana is a traditional Spanish dish from Malaga. The dish is prepared with eggplants, flour, olive oil, molasses, and salt. First the eggplants are washed and cut into pieces and combined with olive oil, molasses, and salt. After they’re drained, rolled in flour, and fried in hot olive oil. The eggplant is served with molasses on top.

Berenjenas rellenas or stuffed eggplants originated in Spain. The eggplants are prepared by cutting along the middle and baked until tender then their pulp is removed. Each eggplant is stuffed with a filling consisting of ground pork and beef and vegetables like tomatoes, zucchini, onions, peppers, chili peppers and mashed potatoes. The filling is seasoned with garlic, salt, pepper, oregano, thyme, rosemary, or parsley.

Asia

China

Liang ban qie zi is a traditional Chinese dish that originated in Shanghai. The dish consists of eggplants, scallions, garlic, ginger, soy sauce, oil, sugar, and Chinkiang vinegar. The eggplant is sliced and cut into bite-sized strips then steamed in a steamer basket until tender. The strips of eggplant are topped with garlic, scallions, and ginger. Oil is heated in a pan and ladled over all the ingredients to create a sizzling effect. Then a mix of vinegar, soy sauce, and sugar is poured over the eggplants.

Philippines

Tortang talong is a simple dish that is a mix of roasted eggplants and lightly beaten eggs. Slices of eggplants are dipped into the egg mixture and pan-fried into a crispy omelet. Additional ingredients can include ground meat and vegetables. The dish is accompanied by steamed rice.

India

Bharli vangi is a traditional Indian dish that originated in Maharashtra. The dish is made with slow-cooked brinjals (small eggplants) stuffed with a spicy masala. The stuffing is made with garlic, ginger, tomatoes, roasted peanuts, jiggery, turmeric, and red chili powder. After the eggplants are stuffed they’re cooked in a pan in oil over tempered mustard seeds, curry leaves, hot chili peppers, cumin, and onions. The eggplants are cooked until nicely blackened.

Lebanon

Baba ghanoush is a Middle Eastern dish that consists of roasted, pureed eggplants, garlic, olive oil, lemon juice, and tahini.

Syria

Makdous consists of oil-cured eggplant. Small-sized baby eggplants are briefly boiled and stuffed with a mixture of roasted red peppers, walnuts, garlic, and seasoned with salt.

Saudi Arabia

Al-Margaouq is a meat, pasta, and vegetable stew that originated in the Riyadh Province. To prepare the dish whole wheat flour is mixed with water and salt creating a soft, cohesive dough. The meat mutton or beef is partially cooked along with vegetables eggplant, pumpkin, and zucchini. The dough is rolled out into thin rounds and placed into the pot along with the other ingredients. Everything is cooked into a flavorful broth from the meat and vegetables. The dish is simmered on low heat until everything is tender.

Africa

Libya

Tajin mahshi is a flavorful dish that consists of a variety of stuffed vegetables like bell peppers, tomatoes, eggplants, and zucchini. The filling is prepared with ground meat, onions, rice, and spiced with chilies, salt, pepper, turmeric, ginger, and cinnamon.

Egypt

Eggah is a thick and heavy Egyptian version of an omelet. It can be prepared with eggs that bind a filling made of chicken, lamb, and vegetables such as eggplants, leeks, spinach, or potato. The omelet is seasoned with turmeric, cumin, nutmeg, cinnamon, or fresh herbs. The dish is cooked into a pancake-shape and served sliced into wedges.

Ghana

Garden egg stew is a popular Ghanaian dish. It is made with African eggplant combined with tomatoes, onions, peppers, palm oil, dried fish or shrimp and seasoned with ginger and nutmeg.

Ivory Coast

Kedjenou is a traditional chicken stew. It is made with chicken pieces, eggplants, tomatoes, okra, onions, chili peppers, ginger, thyme, garlic, and chicken broth. The ingredients are placed in a sealed clay pot and placed over hot coals. While cooking the pot is shaken to keep the ingredients from sticking.

Tanzania

Mchuzi wa biringani is a Tanzanian eggplant curry. It is a combination of onions, curry powder, garlic, ginger, chili peppers, potatoes, tomatoes, and coconut milk or yogurt. The curry is cooked until thickened. Before serving coconut milk, milk, or yogurt are stirred into the curry.