List of eggplant dishes
This is a list of dishes featuring eggplant as the main or an essential ingredient. Eggplant, also known as aubergine, 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, topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are imam bayıldı and karnıyarık.
Eggplant dishes
- , 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.
- Eggplant parmigiana - Sicilian oven-baked dish consisting of eggplant, Parmesan cheese, mozzarella and tomato sauce
- – includes many dishes from various cultures
- Mesa’ah - Egyptian fried eggplant made with tomato sauce, garlic, and onions; eaten cold
- Makdous – Syrian dish of oil-cured aubergines. They are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt.
- Melanzane al cioccolato –Italian dish typical of Maiori and the Amalfitan coast, Campania. Chocolate aubergines are generally prepared during the holidays, especially for Ferragosto, and being a very ancient dish, they were originally prepared by monks, the dish has undergone several variations over the years.
- Pasta alla Norma
- Tepsi baytinijan – an Iraqi casserole dish consisting of eggplants, which are sliced and fried before placing in a baking dish, accompanied with meatballs, tomatoes, onions and garlic.