Eggplant is a vegetable famous for its deep purple color and unique flavor. It belongs to the nightshade family, along with tomatoes and potatoes. Eggplant is commonly used in a variety of cuisines around the world, especially Mediterranean and Middle Eastern dishes.
They can be prepared in a variety of ways, such as grilling, roasting, frying or roasting. Eggplant is often used in dishes such as ratatouille, moussaka, baba ganoush, and eggplant parmesan. It has a slightly bitter taste when raw, but cooking it helps to tone down the bitterness and bring out the rich flavor.
From a nutritional perspective, eggplant is low in calories and fat and is a good source of dietary fiber, vitamins and minerals. They contain antioxidants like nasonine, which help protect cells from damage. However, it's worth noting that some people may be allergic to eggplant or sensitive to compounds it contains, such as solanine, which may cause digestive problems in some people.
What to cook with eggplant: classic combinations
With Tomatoes and Mozzarella: Eggplant Parmesan
The best way to enjoy eggplant is with Italian Parmesan: Alternate layers of fried eggplant with tomato sauce and mozzarella cheese. One of the most successful competitions.
with garlic
Pan-fried eggplant wouldn't be complete without garlic. When these two ingredients cook together, they release a flavor similar to fried mushrooms.
Served with sesame seeds
Eggplant and sesame are used together to create the famous Middle Eastern and North African dish baba ghanoush, in which eggplant is paired with a tahini sauce whose main ingredient is sesame.
Served with olives and capers: sweet and sour eggplant (caponata)
In caponata, the signature dish of southern Italy, it's paired with large black or green olives, celery and capers.
With herbs
Contains herbs such as basil, chives, marjoram, mint and oregano.
Served with lamb
The grilled lamb cubes are irresistibly drawn to the eggplant puree, which has been previously smoked on the grill, as in the Turkish dish Sultan's Delight (Turkish lamb stew hukar begendi). Alternatively, the lamb can be shredded and stuffed into eggplants, then roasted together in the oven and served with thick, mildly acidic yoghurt.
Pair with red wine
Eggplant loves red wine grown in the same hot southern sun. For example, varieties such as Negroamaro or Primitivo.
Unusual combinations with eggplant
Served with chocolate
Oddly enough, this combination of vegetables and chocolate belongs to an ancient tradition of the Amalfi Coast.
Served with goat cheese
Eggplant is a winning combination with mozzarella, but it’s the combination of grilled eggplant and fresh goat cheese that’s the pinnacle of sophistication. Try it fried and coated with fragrant goat cheese previously seasoned with fresh mint leaves.
With nutmeg and cinnamon
Thick slices of eggplant fried in oil and sprinkled with nutmeg, cinnamon and a touch of brown sugar make for a most tempting dessert.
Served with artichokes
When diced and pan-fried with artichoke hearts, the bitterness of the eggplant transforms into a complex flavor reminiscent of underbrush.
Top Chef's Pairings
In Italy, one of the most famous dishes is the "Contemporary Eggplant", the iconic dish of Expo 2015, presented by the multi-star chef Enrico Bartolini, whose game is cooking, Empty and reassemble into steak version.
The classic recipe of the French genre is eggplant caviar, made famous by chef Bernard Loison and enriched with thyme, rosemary and French yoghurt by Gordon Ramsay Variations of oils and other herbs were rediscovered.
Chef Toru Okuda of Tokyo's Kojyu restaurant, recently awarded a Michelin star, adds it to one of his most stunning dishes: grilled Ozaki beef sirloin, Kamo eggplant and Manganji pepper, all served with red miso . Kamo eggplant and Manganji pepper are traditional vegetables from Kyoto, and in this particular recipe, the bitterness of the eggplant and the spiciness of the pepper add a subtle kick to the fat of the beef. Red miso enhances the umami flavor.
Here's another sophisticated version of this vegetable: Cornish monkfish, spiced aubergine, quinoa and burnt lemon puree is a signature dish from Daniel Clifford, of Cambridge's two-Michelin-starred Midsummer House Owner and chef.
