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Eggplant Recipes

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavour. Many recipes advise salting, rinsing and draining of the sliced fruit (known as degorging), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties – including large, purple varieties commonly imported into western Europe – do not need this treatment.

Mutabal - Armanian Eggplant Dip

Mutabal – Armenian Eggplant Dip

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.

Char-grilled Eggplant

Char-grilled Eggplant

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.

Saksuka

Şakşuka

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.

Spanish Pisto

Pisto

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

Escalivada – Catalan Roasted Vegetables

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.

Baba Ghanoush

Baba Ghanoush

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.

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