7 Overseas Eggplant Recipes, from Asia to Europe

7 overseas ot foreign style eggplant recipes

Eggplant or with the Latin name Solanum melongena is a fruit that is often used as a vegetable by the general public. The eggplant itself has many types, such as Dutch eggplant, Japanese eggplant, purple eggplant, and several other types.

In Indonesia, eggplant can be created with a variety of vegetable dishes such as lodeh or soup. However, is it the same in other countries? Here are 7 overseas or foreign-style eggplant recipes that make you not bored of eating eggplant.

1. Chinese style Yu Xiang Qiezi (Eggplant with Garlic Sauce)

Chinese sichuan eggplant yu xiang qiezi
yu xiang qiezi/feastingathome.com

The main ingredients:
  • 2 eggplants or about 200 grams
  • 25 grams of minced beef
  • 1 tablespoon pickled chili (chili, garlic, ginger, salt, sugar, and lemon)
  • 1/2 tsp salt
  • 1 tsp salt
  • 1 tbsp cooking oil
  • 2 cloves of garlic
  • 1 tsp chopped ginger
  • 1 scallion 
Sauce Ingredients:
  • 1 tsp vinegar
  • 2 tsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1 tbsp cornstarch
  • 4 tbsp water
How to cook:
  1. Bring water to a boil with 1 tsp of salt then add the eggplant that has been cut into medium-sized pieces. Cook for about 3-5 minutes.
  2. Lift the eggplant and squeeze gently to remove the water in it.
  3. Then stir-fry the meat until pale then add the pickled chili, garlic, and chopped ginger, and stir until fragrant.
  4. Add eggplant and sauce, stir-fry until cooked.
  5. Sprinkle with spring onions and Yu Xiang Qieza is ready to be enjoyed.

2. Japanese style Nasu Dengaku (Eggplant Layered with Miso) 

Japanese nasu dengaku eggplant
nasu dengaku/chopstickchronicles.com

  • 2 small purple eggplants
  • 30 grams of miso
  • 2 tbsp cooking oil
  • 2 tbsp vinegar
  • 1 tbsp sugar
  • Sesame to taste
How to make:
  1. Cut the eggplant in two then make a slice in the middle then fry it in a little oil until slightly browned.
  2. Make a paste by mixing miso, vinegar, and sugar.
  3. Spread the miso paste on the inside of the eggplant and bake for about 4-5 minutes in the oven.
  4. Sprinkle the eggplant with sesame and it's ready to eat.

3. Italian style Melanzane alla Parmigiana (Eggplant Parmesan Cheese)

Italian eggplant mellanzane alla parmagiana
mellanzane alla parmagiana/en.julskitchen.com

  • 500 grams of eggplant
  • 180 ml of fresh tomato sauce
  • 170 grams of mozzarella cheese (or a mixture of mozzarella and parmesan)
  • Oregano leaves
  • Kosher salt to taste
  • Right amount of oil
How to cook:
  1. Cut the eggplant until it is layered a bit thick and then fry until slightly browned.
  2. Put the eggplant in a special oven-sized bowl or baking dish.
  3. Put the tomato sauce over the eggplant as a second layer.
  4. Sprinkle the oregano leaves and then the cheese.
  5. Oven with a temperature of 200 degrees Celsius until the top is browned about 20 minutes. Let stand about 10 minutes then sprinkle again oregano leaves.

4. Indian-style Baingan Bharta (Grilled Eggplant) 

Indian eggplant baingan bharta
baingan bharta/simmertoslimmer.com

  • 1 large eggplant, about 500 grams
  • 7 cloves of garlic
  • 1 onion
  • 2 medium-sized tomatoes
  • 1 piece of chopped ginger
  • 1 large chopped green chili
  • 1.5 tbsp vegetable oil or cooking oil
  • 1 tsp chili powder or according to taste
  • 1 tsp coriander
  • 2 tbsp chopped coriander leaves
  • Salt to taste
How to cook:
  1. Grease the eggplant with oil then make slices for the onion slits around the eggplant about 3 gaps.
  2. Insert one onion each into the eggplant in one of the slits.
  3. Bake for about 10-15 minutes until cooked.
  4. Cool then peel the eggplant skin and then mash it along with the onions in it manually or using a food crusher.
  5. Sauté the garlic, ginger, green chilies, and onions until wilted then add the tomatoes. Cook until the tomatoes are soft about 5 minutes.
  6. Add the eggplant that has been pounded,  coriander, salt, and chili powder, stir until smooth then cook until cooked about 5 minutes.
  7. Finally add basil and stir again, baingan bharta is ready to be served.

5. French-style Ratatouille (Eggplant Boiled Olive Oil) 

French eggplant ratatouille recipe

  • 1 large eggplant, about 400 grams
  • 1 zucchini
  • 800 grams of tomatoes
  • 2 onions
  • 1 finely chopped bell pepper (stemmed and deseeded)
  • 2 cloves of garlic
  • 100 ml olive oil
  • 4 thyme leaves
  • 1 bay leaf
  • 1 tsp chopped parsley
  • A pinch of chili powder
  • Basil according to taste
  • Salt to taste
How to cook:
  1. Slice the eggplant, zucchini, and tomato in circles about 1 mm.
  2. Fry the eggplant and zucchini with a little olive oil until golden separately
  3. Mash or puree some of the tomatoes then add salt to taste.
  4. Tie the thyme leaves and deep fry them with about 50 ml of oil then add the sliced ​​onions until wilted.
  5. Add paprika, mask again until wilted then add garlic and chili powder then stir until fragrant.
  6. Add the tomatoes, and cook until all ingredients are cooked and mushy.
  7. Finally add the eggplant and zucchini that have been fried previously, stir until everything is well mixed then cook for about 10-15 minutes to get a soft texture, add salt to taste.
  8. Sprinkle parsley and basil on top.

6. Turkish style Imam Bayildi (Classic Roasted Eggplant)

imam bayildi turkish style eggplant
imam bayildi/giverecipe.com

The main ingredients:
  • 2 medium-sized eggplants
  • 2 tbsp olive oil
Filling ingredients:
  • 2 tbsp olive oil
  • 1 onion
  • 2 medium tomatoes
  • 3 cloves of garlic
  • 1 green chili
  • 0.5 tsp ground pepper
  • 0.5 tsp sugar
  • Salt to taste
  • Mint and parsley leaves
Sauce Ingredients:
  • 1 tbsp Tomato paste
  • 150 ml of water
How to cook:
  1. Slice the eggplant on the outside and soak in salt water for about 15 minutes. After that squeeze slowly.
  2. Pierce the eggplant using a stick or a fork then brush with olive oil. Bake for about 30 minutes in an oven at 180C.
  3. Make the filling by frying the chopped onions and green chilies until wilted, add the chopped garlic, chopped tomatoes, salt, sugar, and black pepper. Cook for about 5 minutes.
  4. Add mint leaves and parsley, stir again.
  5. Make a slit in the eggplant by slicing it lengthwise, fill the eggplant with the filling.
  6. Make tomato paste sauce by mixing tomato paste with water.
  7. Pour the tomato paste over the eggplant and bake for about 40 minutes.
  8. Serve at room temperature is more delicious.

7. Lebanese-style Maghmour (Smoky Eggplant and Beans) 

Lebanese maghmour mousakka eggplant recipe

  • 2 eggplants
  • 100 grams of dry chickpeas
  • 250 grams of tomatoes
  • 1 tsp tomato paste
  • 1 tsp smoked paprika
  • 100 ml olive oil
  • 1 onion
  • 5 cloves of garlic
  • 1 tsp chili powder
  • 1 tbsp dry mint
  • 200-500 ml of water
How to cook:
  1. Leave the dry beans in water overnight then rinse then cook until soft about 30 minutes.
  2. Cut the eggplant into cubes then grease with olive oil, and bake for 20-30 minutes in the oven at 200C.
  3. Heat the olive oil then add the onion, saute until wilted then add the chopped garlic.
  4. Add tomatoes, tomato paste, paprika, chickpeas, and eggplant along with mint. Cook until cooked and the spices absorb for about 20 minutes, add enough water to the desired consistency.
So, those are 7 overseas or foreign-style eggplant recipes that you can create in your kitchen. The recipe above is fairly easy with all the unique spices and other ingredients that support the deliciousness of the eggplant itself. In terms of the process, some of them have similarities, so you can create more than one at a time.

Now, which country do you want to try the eggplant recipe from? Maybe we can start from the Asian family country first as a neighboring country, agree?

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