The Best Eggplant Recipes in the World

Whether you call them eggplants, aubergines, or brinjal, Solanum melongena can be hugely successful in warm climate gardens. With fruit shapes ranging from hand-size eggs to long, tapered cylinders, eggplants also feature lush gray-green foliage and showy purple flowers.

Yet eggplant is among the most disliked vegetables in both the US and in Great Britain. I get that, because until a few years ago, the only delicious eggplant recipe I knew was eggplant parmesan. Then I discovered thousand-year-old eggplant recipes from India and Asia that are easy to make and taste fantastic.

With the harvest season upon us, here are three eggplant recipes from the old, old world that every garden cook should try.

Braised Eggplant with Garlic Sauce

In China this classic recipe is called “fish fragrant eggplant” because the eggplant is cooked like fish, turning it only as necessary. Many recipes include oyster sauce, which not everyone has on hand, and the amount of sugar varies, too. I’ve kept the sugar low here, because when it comes to sugar, salt, hot peppers, or proteins, you can always add them to your taste.

Ingredients:

• 2-3 small eggplants
• ½ teaspoon salt
• 2 teaspoons cornstarch
• 3 tablespoons vinegar
• 3 tablespoons soy sauce
• 4 tablespoons chicken or vegetable stock, white wine, or water
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 sweet pepper, chopped
• 1 small onion, chopped
• Hot peppers as desired
• 3 - 4 tablespoons oil for frying

Cut the eggplant into bite-size pieces, toss with salt and cornstarch, and set aside. In a bowl, combine the vinegar, soy sauce, stock, sugar, and 2 teaspoons cornstarch for the sauce. Set aside.

Heat a wok, heavy skillet or large non-stick pan over medium-high heat. Add 2 tablespoons oil, and fry the eggplant until it begins to brown, about 12 minutes, turning the pieces with a spatula every two minutes or so. Remove the braised eggplant from the pan, reheat the remaining oil, and stir fry the garlic, ginger, onion, and peppers for about a minute. Add the sauce, bring to a boil, then stir in the eggplant until nicely coated. Serve with rice or noodles.

Indian-Style Stuffed Eggplant

Properly called bharwa baingan, versions of this dish are popular throughout India. In the north hot peppers would be added, with coconut common in southern regions. Fast and easy to prepare, stuffed eggplant is ready to serve with rice or bread in less than an hour.

Ingredients:

• 4 tablespoons roasted peanuts
• 1/2 teaspoon salt
• 1 teaspoon brown sugar
• ½ teaspoon each cumin, coriander, ginger, and chili powder
• 1 large clove garlic
• 1 small onion
• 1 small sweet pepper
• 1 tablespoon olive oil
• 3-4 small eggplants
• Fresh parsley and mint

Place all ingredients except eggplant in a food processor and chop into a coarse paste. Cut a deep cross into each eggplant, stuff them with the mixture, and place in a pot or heat-proof dish. Sprinkle the remaining mixture on top. Add a cup of water, cover, and simmer over low heat about 30 minutes, or until the eggplant is soft and tender. Sprinkle with fresh herbs.

Easy Eggplant Parmesan

Eggplant was brought to Sicily 1500 years ago, where it met its match with rich sauces and cheese. The “parm” part of the name is not about parmesan cheese, but about how the eggplant is layered with other ingredients, like the wood slats on window shutters. Here I give instructions for baking rather than frying the prepared eggplant slices because baking uses less fat and makes less mess.

Ingredients:

• 3-4 medium eggplants
• 2 teaspoons salt
• 4 tablespoons olive oil
• 1 cup flour
• 2 eggs, lightly beaten
• 2 cups dry seasoned breadcrumbs
• 2 cups marinara sauce, homemade or purchased
• 2 cups mozzarella or other cheese, such as provolone or asiago

Cut eggplant into slices less than ½ inch thick, and place them in a bowl of cold water with the salt. Coat a large baking pan with 2 tablespoons oil and set aside. Preheat oven to 375°F (190°C).

Drain the eggplant and arrange the slices on a clean tea towel. Turn and pat dry. Return the eggplant to the bowl, and toss with flour to coat the slices. Pour in the eggs, and use a large spoon to mix with the eggplant. One at a time, dip the slices in the breadcrumbs, pressing to get good coverage on both sides. Place on the prepared baking sheet and drizzle with oil. Bake for 20 minutes, turning once after 10 minutes.

Cover the bottom of a baking dish with tomato sauce followed by a single layer of eggplant slices. Top each with cheese and spoonful of sauce. Add a second eggplant slice, cover with more sauce and cheese, and bake until hot and bubbly, about 40 minutes.

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