Vegetables Eggplant

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Eggplant is used in cuisines from Japan to Spain. Often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the Arabian moussaka, and Middle-Eastern and South Asian dishes, it may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata or the Indian dishes of Baigan Bhartha or Gojju. In Iranian cuisine, it can be 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 yoghurt, (optionally) topped with a tomato and garlic sauce such as in the Turkish dish patl¦can k¦zartmas¦ or without yoghurt as in patl¦can s¸aks¸uka. However, arguably the most famous Turkish eggplant dish is I˛mam bay¦ld¦. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. Grilled and mashed and mixed with onions, tomatoes, and spices it makes the Indian dish baingan ka bhartha. Eggplant can also be stuffed and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine,
For more abput eggplant, see

  1. Sichuan Eggplant
  2. Eggplant Mozzarella Cheese Casserole
  3. Baba Ghanouj from Diana Jaber
  4. Eggplant, Olive, and Parmesan Sandwich for Election Night November 4, 2008 when Barack Obama won!
  5. Fusilli With Eggplant and Tomatoes from Joy of Pasta by Joe Fomularo
  6. Caponata-Cold Eggplant Appetizer from Sonia Uvezian
  7. Lena Calderaro's Caponata alla Siciliana
  8. Penne with Grilled Eggplant and Radiccio Sauce
  9. Mark Bittman's Eggplant Caviar


Sichuan Eggplant [Vegetables] [Asian] [Chinese]

This dish, adapted from The Shun Lee Cookbook by Michael Tong, is served cold, and makes a wonderful summer appetizer or side dish for grilled fish or steak.


4 small Japanese eggplants (about 1 pound total) trimmed
Vegetable oil, for passing through


1 tablespoon vegetable oil
6 garlic cloves, peeled and minced
3 scallions, white parts only, trimmed and minced
1/4 teaspoon freshly ground black pepper
1 tablespoon dark sesame oil
1 1/2 tablespoons distilled white vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon rice wine or dry sherry
1 teaspoon hot bean paste
1 teaspoon hot chili oil


1. Bring a large pot of water to a boil, and keep it at a low boil.

2. Using a sharp knife, lightly score the skin of the eggplants in a crosshatch pattern, with the lines about 1 inch apart. Halve or quarter the eggplants lengthwise to make sticks about 1/2-inch wide. Cut the sticks into 2-inch lengths.

3. Heat a large wok over the high heat. Add enough oil to come about 1 1/2 inches up the sides of the wok, and heat it to 350°F. Working in batches without crowding, fry the eggplant, turning it occasionally, until tender, about 45 seconds. Do not overcook it or it will lose its shape. Using a wide wire-mesh skimmer, quickly remove the fried eggplant from the oil, dip it briefly in the boiling water and then transfer it to paper towels to drain. Repeat with the remaining eggplant, drying the skimmer after each use.

4. To make the sauce, heat 1 tablespoon oil in a small skillet over medium-low heat. Add the garlic and stir-fry until fragrant, about 10 seconds. Add the scallions and black pepper, and stir-fry until the scallions are wilted, about 20 seconds. Add the sesame oil, and transfer the mixture to a bowl. Add the vinegar, sugar, soy sauce, rice wine, hot bean paste, and hot chili oil, and mix well.

5. Place the eggplant on a serving platter and pour the sauce over it. Serve at room temperature.

Source: excerpted from The Shun Lee Cookbook by Michael Tong,
Posted by Robyn Lee, August 13, 2008 at Serious Eats

Eggplant Mozzarella Cheese Casserole     [Eggplant] [Vegetarian]  


Eggplant Mozzarella Cheese CasseroleOlive oil
1 Eggplant, peeled,*sliced thin, and patted dry
2 baking potatoes, peeled and sliced thin
1 large or 2 small Parsnips, peeled and sliced thin
2 cloves garlic, peeled and sliced
Canned diced tomatoes to taste
Basil leaves, rinsed and removed from stems
Fresh mozzarella, sliced
Salt and pepper


  1. Preheat oven to 350.Drizzle some olive oil at the bottom of an 8*11 baking dish. Make a layer of sliced eggplant, seasoning generously with salt and pepper. Add a layer of sliced potatoes.
  2. Add another of sliced parsnip rounds. With a spoon, add as much diced tomato as you’d like. Sprinkle with slices of garlic and torn up bits of basil.
  3. Halfway through, your casserole will look something like this:
  4. Now repeat.Cover casserole with slices of fresh mozzarella, and bake for 40 minutes, or until cheese is browned and the sides of your dish are bubbling. Let stand for 5 minutes, slice and serve with crusty bread.

Source: Saucy Little Dish blog "Eggplant and Cheese Casserole "


Baba Ghanouj  [Vegetarian] [Jordan] [Armenian]

"Stolen Boyfriend" Baba Ghanouj from The Language of Baklava by Diana Jaber Page 212


2 medium eggplants, cut in half lengthwise

1/2 cup tahini
3 tablespoons olive oil
3 cloves garlic, crushed
Juice of 3 lemons
Salt and freshly ground pepper
Tomato or cucumber slices, for garnish


1. Preheat the oven to 425 degrees. On an oiled baking pan, roast the eggplant cut side down for 20 minutes, until the eggplant is very soft and tender. Scoop out the pulp. Place in a large bowl and mash with a large fork or spoon.

2. In a medium bowl, mix the tahini, olive oil, garlic, lemon juice, and salt and pepper to taste; add water for creamier consistency. Stir into the mashed eggplant. If a smoother consistency is desired, you can blend the ingredients in a food processor.

3. Garnish with tomato slices or sliced cucumber. Serve with a dash of olive oil on warm pita bread.



Curried Zucchini SoupPREP TIME 15 Min


2 tablespoons extra virgin olive oil
1 large onion, halved and thinly sliced
1 jalapeño, chopped fine
1 tablespoon curry powder
a sprinkle of cayenne or chipotle pepper powder
sea salt to taste
4 small zucchini, halved lengthwise and cut into 1 inch slices
1 quart chicken stock or vegetable broth
optional potato slices or left over mashed potatoes for thickening


  1. Heat the oil in a large pot. Stir in the onion and jalapeño, and season with curry powder, cayenne, and salt.
  2. Cook and stir until onion and jalapeño are tender. Stir in zucchini, and cook until tender.
  3. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  4. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
  5. If you want, add some potato, however do not use blender. With potato, it is best to put through a purée mill.

Source: based on

Soft Zucchini with Harissa, Olives and Feta  [Vegetarian]   [North Africa]

Serves 4 - 6

This recipe was one of the five zucchini dishes that Gabrielle Hamilton, the chef/owner of Prune in New York City (and Melissas beloved sister) prepared during her battle against Iron Chef Bobby Flay on that popular television program. Gabrielle managed to slay Flay in that episode, and you'll see why once you taste this sensuous dish. Harissa, the deep red spicy North African chile paste, was her secret weapon.


1/4 teaspoon caraway seeds or a combination of fennel and cumin seeds
1 clove garlic
Salt and pepper
Juice of 1 lemon
2 tablespoons harissa paste
6 tablespoons really good
extra-virgin olive oil, plus a bit more for drizzling at the end
4 zucchini, sliced into thick rounds
Handful cured olives, a combination of oily and briny ones is nice, pitted
1/2 cup coarsely crumbled feta
Small handful parsley leaves, chopped
Rind of a quarter of a preserved lemon, chopped

  1. Toast the caraway seeds in a small heavy skillet over medium heat just until they are fragrant, 1 - 2 minutes. Put the toasted seeds in a mortar and crush them with the pestle. Add the garlic and a good pinch of salt and crush the mixture into a paste. Stir in the lemon juice, harissa, and oil. Season with salt.
  2. Bring a pot of heavily salted water to a boil. Add the zucchini and cook until very tender and soft but definitely not falling apart, about 5 minutes. Drain well, then put the zucchini into a wide bowl and gently toss with the harrisa vinaigrette while still warm.
  3. Dress the zucchini with the olives, feta, parsley, and preserved lemons, finishing the dish with a good drizzle of olive oil.

Source: Canal House Cooking, Vol. 1 by Christopher Hirsheimer and Gabrielle Hamilton
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