Eggplant
16 recipes
Vangibath: Karnataka Eggplant Rice with Roasted Spice Powder
Vangi bath is Karnataka's spiced eggplant rice. Roast the spice powder without burning it, simmer the eggplant in tamarind, and fold in fully cooled rice.
Mabo Nasu: Japanese Home-Style Eggplant with Spicy Ground Pork Sauce (麻婆茄子)
How to make mabo nasu (麻婆茄子), a Japanese home-style dish of eggplant steamed in sesame oil and returned to a ground pork sauce with doubanjiang and tianmianjiang. Serves 2, with step-by-step photos, pork safety guidance, fixes for common problems, and notes on how it differs from yuxiang eggplant.
Dahi Baigana: Odisha-Style Eggplant Folded into Seasoned Yogurt
How to make Dahi Baigana, eggplant with curd, following Sangita Agrawal's Odisha-style recipe. Thin eggplant slices are marinated with chilli powder, turmeric and salt, pan-fried in mustard oil, tossed off the heat with a panch phoran, green chilli and curry leaf tempering, cooled to room temperature and stirred into separately seasoned, unheated yogurt. Includes exact amounts for each stage, how it differs from other published versions and Bengali Doi Begun, and what remains unspecified.
Ratatouille: A Provençal Vegetable Stew Where Every Vegetable Keeps Its Shape
How to make ratatouille, the vegetable stew of Provence and Nice, from the James Beard recipe for 6 servings: cutting eggplant, zucchini, pepper and tomato, cooking garlic and onion without browning, adding the tomatoes last, and judging the finish by texture rather than the clock. Also covers substitutions, the separate-pan method, and how it differs from the thinly sliced confit byaldi.
Parmigiana di Melanzane: Southern Italian Layered Fried Eggplant with Tomato and Cheese
How to make parmigiana di melanzane, the southern Italian bake of fried eggplant, tomato passata, mozzarella and Parmigiano Reggiano, following one home cook's published recipe. Covers salting, frying, layering, baking at 200°C, resting before slicing, regional variations from Campania, and how to choose ingredients outside Italy.
Zaalouk: Moroccan Roasted Eggplant and Tomato Salad
How to make zaalouk, the Moroccan roasted eggplant salad. Covers roasting versus boiling the eggplant, the heat for cooking the water out of the tomato, the aroma of cumin and paprika, substitutions, storage, and serving with bread and tagine, with amounts that leave no guesswork in the kitchen.
Kashk-e Bademjan: Iranian Eggplant Dip with Kashk, Fried Onion, and Mint Oil
Kashk-e bademjan is an Iranian small dish of roasted eggplant brought together with kashk, fried onion, garlic, and mint oil. Kashk substitutes, draining the eggplant, heat control, storage, serving with bread or rice dishes, and when to use walnuts and sumac.
Caponata: Sicilian Sweet-and-Sour Eggplant with Fried Eggplant and Agrodolce
A Sicilian caponata for 4, made with separately fried eggplant and a sweet-and-sour finish. Covers the roles of celery, olives, and capers, regional differences in vegetables and nuts, the several theories behind the name, how to get the result with ordinary eggplant and vinegar, fixes for greasiness and sharpness, refrigerated storage, and serving with bread, with step photos.
Sabich Recipe: The Eggplant-and-Egg Pita Born from an Iraqi Jewish Breakfast
A recipe for sabich, the Israeli street-food pita, with oven-roasted eggplant, boiled egg, tahini sauce, chopped salad, and amba mango sauce. The origin in the Sabbath morning breakfast of Iraqi Jews, the story of the stall in Ramat Gan, salting the eggplant to draw out moisture, and tips for a smooth tahini sauce.
Badrijani Nigvzit: Georgian Eggplant Rolls with Walnut Paste
Badrijani nigvzit is a cold Georgian appetizer of fried eggplant wrapped around a spiced walnut paste. Serves 4, with every step: folding short eggplants, choosing fenugreek, the thickness of the paste and the oil, regional differences in herbs and shape, and how long it keeps in the refrigerator.
Chanakhi: Georgian Lamb, Eggplant and Tomato Stew Steamed in a Clay Pot
Chanakhi (ჩანახი) is a Georgian dish of lamb, eggplant, potato and tomato layered and steam-stewed. Covers how to make it in a clay or heavy pot, lamb substitutes, spices, storage and a menu to eat with bread.
Moussaka: Authentic Greek Eggplant Casserole with Cinnamon Meat and Béchamel
A complete moussaka recipe using ordinary supermarket ingredients: preparing the eggplant, the spices for the meat sauce, the ratio for béchamel, and how to build the layers, with the history of the dish and its variations.
Maghmour: Lebanese Eggplant and Chickpea Stew
Maghmour is a Lebanese stew of eggplant and chickpeas in a garlicky tomato sauce. A serves-4 recipe that roasts the eggplant first, with the local table of scooping it up with bread, how it differs from Greek moussaka, choosing chickpeas, dried mint, fixing mushy or watery stew, and refrigerator storage.
Begun Bhorta: Bengal's Fire-Roasted Eggplant Mash
Begun bhorta (বেগুন ভর্তা) from Bangladesh, made at home: the smoky char of roasted eggplant, mustard oil, red onion, how to handle green chilies, serving with rice and dal, storage, why it fails, and substitutions, all spelled out for both a broiler and a skillet.
Tortang Talong: Filipino Charred Eggplant Omelet
Tortang talong is charred eggplant wrapped in a thin layer of egg, a Filipino staple. Covers charring, peeling, egg thickness, vinegar dip and fixes.
Wambatu Moju: Sri Lankan Sweet-and-Sour Fried Eggplant
How to make Sri Lankan wambatu moju with everyday eggplant and mustard seeds: a sweet-tangy vinegar dressing, frying color and draining cues, red onion swaps, adjusting the heat, how it's served with rice and curry, fixing mistakes, and safe refrigerated storage.