Eggplant takes well to almost every kitchen. We gather and test dishes from across the globe, from Italian parmigiana and Sicilian caponata to Chinese garlic sauce, Japanese miso glaze, Greek moussaka and Indian bharta.
Baked, fried, roasted and fire charred dishes from six kitchens, each with a full ingredient list, numbered steps and a short FAQ.
Golden baked eggplant layers, slow tomato sauce, basil and melted mozzarella. A crisp savory crust around a silky, mild center.
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Sweet and sour eggplant with capers, olives and celery. A Sicilian classic that tastes even better the next day.
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Tender wok tossed eggplant in a glossy, savory garlic sauce with scallions and a little chili.
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Japanese eggplant scored, roasted and broiled under a savory miso glaze until the edges caramelize.
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Layers of roast eggplant, a cinnamon scented lentil sauce and a thick golden topping, baked until set.
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Fire roasted eggplant mashed with tomato, onion and warm spices. Soft, smoky and made for flatbread.
Read the full recipe →Cooking note: always eat eggplant fully cooked. Read the food safety guidance in our Terms of Use.