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 or aubergine is used in the cuisine of many countries. It is often stewed, as in the French
ratatouille, or deep fried as in the
Italianparmigiana 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 dishpatlıcan 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).
Fried aubergineKarnıyarık 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.
Berenjenas de Almagro – Iberian culinary style, a pickled aubergine characteristic of "Manchega" cuisine from the
Castile-La Mancha region of Spain, specifically from
Almagro, a city in the Ciudad Real province of Spain.
Tepsi baytinijan – an Iraqi
casserole dish[6] consisting of eggplants, which are sliced and fried before placing in a baking dish, accompanied with meatballs, tomatoes, onions and garlic.[7]
Terong Balado – Indonesian type of hot and spicy spice mixture
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 or aubergine is used in the cuisine of many countries. It is often stewed, as in the French
ratatouille, or deep fried as in the
Italianparmigiana 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 dishpatlıcan 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).
Fried aubergineKarnıyarık 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.
Berenjenas de Almagro – Iberian culinary style, a pickled aubergine characteristic of "Manchega" cuisine from the
Castile-La Mancha region of Spain, specifically from
Almagro, a city in the Ciudad Real province of Spain.
Tepsi baytinijan – an Iraqi
casserole dish[6] consisting of eggplants, which are sliced and fried before placing in a baking dish, accompanied with meatballs, tomatoes, onions and garlic.[7]
Terong Balado – Indonesian type of hot and spicy spice mixture