You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
Eggplant, aubergine, or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. It is related to the tomato, chili pepper, and potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.
It doesn’t get much simpler than this. Only four ingredients and a few ‘steps’. I couldn’t find a similar recipe on the internet, so maybe I invented something. Anyway, its a lovely succulent dish. Its essential to serve this in the vessel in which it is cooked, otherwise the delicious garlic...
This recipe is inspired by a dish served in Copeland’s restaurants. Copeland's is a chain started by New Orleans native Al Copeland in 1983 offering New Orleans-style cuisine. A ‘pirogue’ is a narrow canoe shaped boat used to skim across the shallow swamps of Louisiana. The idea is to cut the...
Karniyarik is a delicious Turkish stuffed aubergine dish. This recipe is simple to make, and very tasty. It's easily made vegan with vegan mince, or minced beef if prefered. I've added red peppers to mine which isn't uncommon and is how I remember the dish in Türkiye. Serve it with rice and a...
The spiced mince (ground) beef in this dish is intriguing. I think its the combination of allspice with Scotch bonnet chilli which does the trick. The whipped feta adds a lovely tangy taste which contrasts with 'hidden honey/maple syrup' on the aubergine. The quantities given for the beef serve...
I came across a recipe for za'atar eggplant fries online and have based this recipe on that.
I thought I had za'atar but couldn't find it, so substituted with other spice mixes, sliced and herb mixes.
I'm using modern aubergines which have had the bitterness bred out of them, so they're is...
Oroh (spelling varies) is the Gujurati name for this charred aubergine dish. It is also known as baingan bharta in North Indian. Recipes for this dish vary but all start with whole charred roasted aubergine (bringal). I also used a head of roasted garlic in this dish, which is probably not...
I came across this recipe whilst looking for an aubergine soup and it hit the spot.
I ended up modifying the recipe adding more spices but the end result was exceptionally nice.
I've added some urfa piper flakes at the end. I also thought that a can of chickpeas would work very well with this...
This is from Chef Hubert Keller, a Frenchman by birth and cooking style. ETA: This was the best ratatouille I've ever had.
3 Tbsp EVOO
1/2 cup diced onion
1/4 cup seeded and diced red bell pepper
1 large tomato, blanched, peeled, seeded and diced
1 tsp finely minced garlic
I'm not going to get this made before challenge ends because we have to make a trip to the farmer's market for dandelion greens and that won't happen until Friday probably. So, no picture.
1 smallish young eggplant, slender, not bulbous bottom preferably
Large bunch of dandelion...
This is based on a David Rosengarten/Taste recipe but I have changed it a bit for our tastes, as well as technique a little.
Craig likes lots of sauce on the side. If you don't like a lot of extra sauce, the recipe for that can be cut in half.
We also serve tzatziki with our moussaka. Use...
Makes 8 servings
1 large eggplant
1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch slices
2 TB kosher salt
2 cloves finely crushed garlic
½ cup olive oil
½ tsp crushed red pepper flakes, or to taste
¼ tsp dried oregano
1 cup white wine vinegar
You could make this vegetarian/vegan by substituting olives, a mix of black and green, for the anchovies. Finely chop them and just warm in the oil at the stage you would cook in the anchovies, then proceed with remainder of recipe.
The vegetables are cooked separately so the individual...
I love the way such a very simple recipe looks and tastes so exotic. The smokey taste of the aubergine amalgamates with the egg in the most delightful way. There are only three basic ingredients (eggs, aubergine, garlic), plus some oil to fry. In fact, it can be made without the garlic but I...
Makes 4 servings
Ingredients for the sauce:
2 TB butter
1/4 cup finely minced onion
3 garlic cloves, minced
2 anchovy fillets, minced
3/4 tsp table salt
1/4 tsp red pepper flakes
1/4 tsp dried oregano
28 oz can crushed tomatoes
14 oz can diced tomatoes, with juice
Welcome to the CookingBites recipe challenge. The current challenge ingredient is aubergine (eggplant) and karadekoolaid is our judge. To enter, all you need to do is post a recipe* which uses aubergine, tag it cookingbites recipe challenge and post a link to it in this thread. The winner...
I recently came across a recipe with Greek yoghurt in the Baba Ghanou ( eggplant dip) and I have to say it's a great addition. It makes for a lighter and creamier dip. So here's my version, edited to my preferences. I eat this with crusty bread.
What you need:
2 Medium aubergines/eggplants
The ingredient quantities in this are very flexible. It can easily be scaled up or down as needed. If you've only 2 courgettes and 2 aubergine, no problem. It will still work quite happily.
You'll see sugar in the list of ingredients. I often use it in tomato dishes as a seasoning, exactly in...