List of eggplant dishes

Stir-fried eggplant

This is a list of eggplant dishes. This list includes dishes in which the main ingredient or one of the essential ingredients is eggplant.

Eggplant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are imam bayıldı (vegetarian) and karnıyarık (with minced meat).

Eggplant dishes

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Fried aubergine
Karnıyarık is a Turkish dish consisting of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground meat.
Rollatini is an Italian-style dish usually made with thin slices of eggplant that are dusted in wheat flour or lightly breaded, covered with ricotta and often other cheeses and seasonings, then rolled up and baked.

See also

Wikibooks Cookbook has a recipe/module on

References

  1. ↑ Burford T. 2008, Georgia, Bradt Travel Guide, p. 69.
  2. ↑ Encyclopedia of Jewish Food - Gil Marks
  3. ↑ Foods & Nutrition Encyclopedia, Two Volume Set - Marion Eugene Ensminger, Audrey H. Ensminger. p. 647.
  4. ↑ The Armenian Table Cookbook: 165 treasured recipes that bring together ... - Victoria Jenanyan Wise. p. 56.
  5. ↑ Bulgaria: The Bradt Travel Guide - Annie Kay. p. 53.
  6. 1 2 "Pasta alla Norma of grand origins." Milwaukee-Wisconsin Journal Sentinel. Accessed June 2011.
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