How do we love eggplant? Let us count the ways. Prepared properly, the purple-hued vegetable has a wonderful, creamy texture that enhances all sorts of dishes. From smoky Middle Eastern baba ganoush and southern Italian eggplant parmigiana to a spicy Chinese stir-fry and a Turkish stuffed number, eggplant recipes show up in cuisines from all over the globe. Plus, farmers’ markets offer so many different varieties of eggplants these days, from the zaftig deep-purple fruits we all know, to bulbous Sicilian, miniature Indian, and svelte, cucumber-shaped Japanese eggplants, that there’s endless inspiration when the vegetable is in season. Our collection of globally-inspired eggplant recipes is delicious enough to surprise, delight, and convert even the most fervent eggplant skeptic. Check out our absolute favorite ways to use eggplant below.
You can make the major components of this classic Italian casserole in advance, from the red sauce to the fried eggplant, or even assemble the whole dish ahead of time. Get the recipe for Eggplant Parmigiana »
A tian is a type of gratin, typically vegetables baked in an earthenware dish. (The word “tian” also refers to the earthenware dish itself.) This classic Provençal version is made with alternating rows of sliced zucchini, eggplant, and tomato. The flavors meld as the vegetables cook together, somewhat like ratatouille. Seasoned simply with thyme, garlic, and good fruity olive oil, the dish is best served at room temperature. Lulu insists it tastes even better made a day in advance. Get the recipe for Provençal Vegetable Tian »
For this comforting roasted eggplant salad, Sergey and Ivan glaze the eggplant with kvass, a traditional Slavic drink made from fermented rye bread. Warm Eggplant Salad with Hemp Seed Sauce
This classic recipe is found throughout Georgia as part of the vegetable starters for a supra, but they’re great with drinks before dinner too. Small eggplants are sliced lengthwise, salted, rinsed, and lightly fried, before being spread with garlicy walnut paste and rolled up. Get the recipe for Eggplant Rolls (Nigvziani Badrijani) »
The sweet and sour flavors—or agrodolce—of this caponata come from sugar and vinegar, which have historically been used to preserve Sicilian relishes and are typically included in the island’s traditional vegetable and seafood dishes. Get the recipe for Sicilian Caponata »
Akin to Puerto Rican escabeche, roasted, tender vegetables are marinated in a simple sherry vinegar dressing for an easy side dish to grilled fish, roast pork, or tender rib eye steak. Get the recipe for Escalivada Catalana »
A smoky, sweet, and savory condiment as versatile as ketchup. This version is adapted from Tim Wiechmann, of Boston’s Playska, a Balkan-style sandwich shop. Get the recipe for Ajvar »
This hearty Azeri egg dish—which can be served in small pieces as an appetizer or side, or cut into larger wedges as a main—is loaded with ground walnuts, onions, and eggplant, giving it a nutty, meaty consistency and color. Get the recipe for Eggplant and Walnut Frittata (Badimjan Kükü) »
The famously smoky Middle Eastern eggplant puree reaches new heights of smoothness with the inclusion of white chocolate, which compliments the nutty flavor of tahini and the delicate spice of fresh garlic and paprika. Get the recipe for White Chocolate Baba Ghannouj »
A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can eat. Get the recipe for Moussaka »
