Hot and numbing refers to a style of dishes featuring the spicy, aromatic and tongue-tingling Sichuan pepper. This recipe has the heat toned down and balanced out with malty black vinegar, sugar and ginger, and uses dried shiitake to produce a deliciously earthy sauce.
Caponata is a Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
Parmigiana made with a filling of eggplant (also called aubergine) is the earliest and still unique Italian version.
Mutabal is a traditional Middle Eastern eggplant dip. The eggplants are usually grilled on a barbecue which gives them a nice smoky flavour but you can also roast them in the oven. Mutabal is traditionally served as an appetiser with some Lebanese bread or as a side sauce with grilled meat. This is an easy cool dip perfect with meat dishes and summer meals.
This deliciously cheesy cannelloni uses eggplant, spinach, and prosciutto combined with mozzarella on top just before baking to make a lovely one dish meal. Enjoy it while it’s hot!
Malidzano is a traditional Macedonian cream salad made from eggplants, feta cheese, walnuts and spices. It derives its name from the Italian word for eggplant, melanzane . Malidzano is usually served as an appetiser along with bread.
Eggplants are a very common vegetable in the Mediterranean, particularly in Spain. This eggplant dish is great to serve as a tapa or a side dish, especially in spring and summer. It is the perfect make-ahead dish that you can take out a few minutes before serving.
This is a must have while serving biryani of any form, be it chicken, lamb, shrimp or vegetable. Biryani no doubt, is satisfying by itself. But when accompanied with Baingan Masaledar you enter a whole new world that you never want to leave.
Eggplant can be great on the barbecue. It can also be overcooked and flavourless or undercooked with a soggy spongy texture. This easy recipe uses the power of salt water to guarantee great grilled eggplant — crispy brown on the outside, creamy sweet on the inside, and full of flavour — every time.
Şakşuka is a traditional Turkish side dish or meze. It is pronounced same as shakshouka but differs from it mainly by not having egg. The dish is prepared by sauteing cubed eggplant, potatoes, carrots, green capsicums and courgettes.
Pisto is the name of a Spanish dish typical from the Region of Murcia and La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadillas and empanadas.
Escalivada is a typical preparation of Catalan cuisine that consists of several types of grilled vegetables, such as eggplants, sweet red peppers, red tomatoes, and sweet onions. Once well cooked on the grill, those vegetables are peeled and sliced in strips, the seeds removed, and seasoned with olive oil and salt, and sometimes with garlic as well.
A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown colour.
A traditional Afghan recipe for a classic salad of fried aubergine (eggplant) slices served in a lightly-spiced tomato sauce.
Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.