Home›Dishes›Main Ingredient›EggplantIngredientEggplantVegetables and Vegetable ProductsReference and ClassificationVerifiedSolanum melongena, commonly known as eggplant, aubergine or brinjal, is a plant species in the nightshade family grown worldwide for its edible fruit, typically used as a vegetable in cooking and, by botanical definition, itself a berry. Most commonly purple, its spongy, absorbent flesh is used across many cuisines, and as a member of the genus Solanum it is related to the tomato, chili pepper and potato, though those originated in the Americas while the eggplant originated in Eurasia; like the tomato, its skin and seeds are edible but it is usually eaten cooked. Eggplant is nutritionally modest in both macronutrients and micronutrients, but its capacity to absorb oils and flavors into its flesh during cooking has made it valuable across the culinary arts, and it was originally domesticated from a wild, bitter nightshade species.FactsEggplantConnectionsIn the Other AtlasesSourcesComments (0)Reader Challenges (0)FactsEarliest Documented Use, From (Year)Well-attestedfrom 59 BCE 1EggplantFilter Results15 entriesDish FamilyAllAsian and Middle Eastern Sandwiches (1)European Breads and Pastries (1)European Roasted, Grilled and Fried Dishes (1)European Stews, Braises and Sauced Dishes (1)Middle Eastern and North African Dips and Spreads (2)Middle Eastern and North African Roasted, Grilled and Fried Dishes (2)Middle Eastern and North African Stews, Braises and Sauced Dishes (2)South Asian Rice and Grain Dishes (2)South Asian Stews, Braises and Sauced Dishes (1)Southeast Asian Roasted, Grilled and Fried Dishes (2)CuisineAllBengali Cuisine (1)Filipino Cuisine (2)French Cuisine (1)Greek Cuisine (1)Indian Cuisine (1)Israeli Cuisine (1)Italian Cuisine (1)Middle Eastern Cuisine (2)Persian Cuisine (2)Sri Lankan Cuisine (1)Turkish Cuisine (3)Era (Origin Period)All1200 (1)1848 (1)1961 (1)TraditionAllMezze (2)Street Food Culture (2)Format/TypeAllAsian and Middle Eastern Sandwiches (1)European Breads and Pastries (1)European Roasted, Grilled and Fried Dishes (1)European Stews, Braises and Sauced Dishes (1)Middle Eastern and North African Dips and Spreads (2)Middle Eastern and North African Roasted, Grilled and Fried Dishes (2)Middle Eastern and North African Stews, Braises and Sauced Dishes (2)South Asian Rice and Grain Dishes (2)South Asian Stews, Braises and Sauced Dishes (1)Southeast Asian Roasted, Grilled and Fried Dishes (2)CourseAllAppetizer (1)Condiment or Dip (2)Main Course (3)Dietary SuitabilityAllContains Fish or Shellfish (1)Contains Meat or Poultry (2)Vegetarian (1)Origin RegionAllBengal (1)France (1)Greece (1)India (2)Iran (2)Israel (1)Italy (1)Philippines (2)Spain (1)Sri Lanka (1)The Levant (1)The Middle East (1)Turkey (1)Show ResultsBrowseCompareSelect all 15Baba GhanoushEggplantConfit byaldiEggplantFried eggplantEggplantHünkârbeğendiEggplantKarnıyarıkEggplantKashk bademjanEggplantLampraisEggplantMirza ghassemiEggplantMoussakaEggplantPoqui poquiEggplantSabichEggplantScacciaEggplantShuktoEggplantTortang TalongEggplantVangibathEggplantConnectionsUsed ByBaba Ghanoush, Dishes Well-attested Confit byaldi, Dishes Well-attested Source Confit byaldi (Wikipedia)Fried eggplant, Dishes Well-attested Source Fried eggplant (Wikipedia)Hünkârbeğendi, Dishes Well-attested Source Hunkarbegendi (Wikipedia)Karnıyarık, Dishes Well-attested Source Karnıyarık (Wikipedia)Kashk bademjan, Dishes Well-attested Source Kashk bademjan (Wikipedia)Lamprais, Dishes Well-attested Source Lamprais (Wikipedia)Mirza ghassemi, Dishes Well-attested Source Mirza ghassemi (Wikipedia)Moussaka, Dishes Well-attested Poqui poqui, Dishes Well-attested Source Poqui poqui (Wikipedia)Sabich, Dishes Well-attested Source Sabich, WikipediaScaccia, Dishes Well-attested Source Scaccia (Wikipedia)Shukto, Dishes Well-attested Source Shukto - WikipediaSyrian Cuisine, Cuisines Well-attested Source Syrian Cuisine (Wikipedia)Tortang Talong, Dishes Well-attested Source Wikipedia, Tortang talongVangibath, Dishes Well-attested Source Vangibath (Wikipedia)In the Other AtlasesOriginated InIndiaAlso in Geography Atlas: where this subject originated.Source Cooks Info: EggplantOpeningQuote, OpeningEggplant is native to India.Sources1. Eggplant, WikipediaHistoryQuote, HistoryThe earliest known mention of the eggplant is in the 59 BCE "Slave's Contract"View the SourceSabich, WikipediaUsed By: Sabich, Infobox main_ingredient field: Traditionally laffa, although pita is often used, eggplant, hard boiled eggs, salad, amba, parsley, tahini sauce, and hummusView the SourceWikipedia, Tortang talongUsed By: Tortang Talong, Infobox main_ingredient field: Eggplant, eggs, saltView the SourceKarnıyarık (Wikipedia)Used By: Karnıyarık, Infobox main_ingredient field: Eggplant, onions, garlic, black pepper, tomatoes, parsley and ground meatView the SourceConfit byaldi (Wikipedia)Used By: Confit byaldi, Infobox main_ingredient field: Courgette (zucchini), yellow squash, aubergine (eggplant), Roma tomatoes, yellow onions, garlic, herbsView the SourcePoqui poqui (Wikipedia)Used By: Poqui poqui, Infobox main_ingredient field: Eggplant, egg, tomato, onion, garlic, bagoong isdaView the SourceMirza ghassemi (Wikipedia)Used By: Mirza ghassemi, Infobox main_ingredient field: Aubergine (eggplant), garlic, tomato, turmeric, oil or butter, salt, pepper, eggsView the SourceShukto - WikipediaUsed By: Shukto, Infobox food/dish main_ingredient fieldView the SourceKashk bademjan (Wikipedia)Used By: Kashk bademjan, IntroductionQuote, Used By: Kashk bademjan, IntroductionKashk bademjan (Persian: کشک بادمجان), alternatively kashk-e bademjan or Kashk-o bademjan (Persian: کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" - also the literal translation of its Persian language name.View the SourceFried eggplant (Wikipedia)Used By: Fried eggplant, lead paragraphQuote, Used By: Fried eggplant, lead paragraphFried eggplant, or fried aubergine, is used in dishes of many different cuisines.View the SourceSyrian Cuisine (Wikipedia)Used By: Syrian Cuisine, Wikipedia article textQuote, Used By: Syrian Cuisine, Wikipedia article textSyrian specialties makes use of eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, steak, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, mint, pistachios, honey and fruits.View the SourceLamprais (Wikipedia)Used By: Lamprais, Infobox: main_ingredientQuote, Used By: Lamprais, Infobox: main_ingredientmixed meat curry, ghee rice, ash plantain, frikkadeller meatballs, belacan, seeni sambol, eggplant pahiView the SourceVangibath (Wikipedia)Used By: Vangibath, Lead paragraphQuote, Used By: Vangibath, Lead paragraphVangi means brinjal (eggplant) and bhath means rice.View the SourceScaccia (Wikipedia)Used By: Scaccia, Lead paragraphQuote, Used By: Scaccia, Lead paragraphIt can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season.View the SourceHunkarbegendi (Wikipedia)Used By: Hünkârbeğendi, Lead paragraphQuote, Used By: Hünkârbeğendi, Lead paragraphHünkârbeğendi, or simply beğendi (literally, 'the sovereign is pleased'), is an eggplant and meat (lamb or beef) dish in Ottoman cuisine.View the SourceComments (0)No comments yet. 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