Eggplant (aubergine)

Eggplant / aubergine / brinjal

Flavor and role

Its spongy flesh soaks up oil and seasoning well and turns creamy when cooked.

Typical dishes and uses

Ratatouille, moussaka, baba ganoush, Chinese fish-fragrant eggplant, eggplant curry.

Substitutes

Zucchini 1:1 (less creamy). If bitterness worries you, sprinkle with salt, leave 20 minutes and pat dry.

Storage

2-3 days in a cool place at room temperature, 5-7 days refrigerated (too cold and it spoils).

Main countries

India · China · Italy

Used in this book

RatatouilleMoussakaBaba ganoushThai Green Curry with Chicken (Gaeng Keow Wan)İmam BayıldıSabichSinigang na Baboy (Pork Tamarind Sour Soup)Tempura (Shrimp and Vegetable)Thieboudienne (Senegalese Fish and Rice)Charcoal baba ganoush with pine nuts and pomegranate molassesMiso-sesame baba ganoushBaba ganoush eggplant boatsGreen Curry with Hand-Pounded PasteOven-Braised İmam Bayıldı with Slow-Cooked Onionsİmam Bayıldı Parmigiana (Turkish x Italian)İmam Bayıldı Feta Galette with Chilli HoneyLamb Moussaka with Pecorino BéchamelMoussaka Doria (Japanese Rice Gratin)Crispy Moussaka BowlConfit Byaldi (Spiral Ratatouille)Ratatouille ShakshukaRatatouille Cheese Melt ToastSabich with Haminados Eggs and ZhugEggplant Katsu Sabich SandoSabich Deviled EggsClear-Broth Pork Rib Sinigang with Fresh Tamarind ExtractRestaurant-Style Thieboudienne with Fish Stock and Nététou

Updated 2026-10-10