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Aubergines: Difference between revisions
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The eggplant is used in cuisines from Japan to Spain. It is often stewed, as in the French [[ratatouille]], the Italian melanzane alla parmigiana, the Greek moussaka, and Middle-Eastern and South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish [[baba ghanoush]] and the similar Greek dish melitzanosalata or the Indian dishes of Baigan Bhartha or Gojju. It can be sliced, battered, and deep-fried, then served with various sauces which may be based on [[yoghurt]], [[tahini]], or [[tamarind]]. [[Grilled]] and [[mashed]] eggplant mixed with [[onions]], [[tomatoes]], and [[spices]] makes the Indian dish baingan ka bhartha. The eggplant can also be stuffed with [[meat]], [[rice]], or other fillings and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. | The eggplant is used in cuisines from Japan to Spain. It is often stewed, as in the French [[ratatouille]], the Italian melanzane alla parmigiana, the Greek moussaka, and Middle-Eastern and South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish [[baba ghanoush]] and the similar Greek dish melitzanosalata or the Indian dishes of Baigan Bhartha or Gojju. It can be sliced, battered, and deep-fried, then served with various sauces which may be based on [[yoghurt]], [[tahini]], or [[tamarind]]. [[Grilled]] and [[mashed]] eggplant mixed with [[onions]], [[tomatoes]], and [[spices]] makes the Indian dish baingan ka bhartha. The eggplant can also be stuffed with [[meat]], [[rice]], or other fillings and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. | ||
As a native plant, it is widely used in Indian cuisine, for example in sambhar, chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the 'King of Vegetables'. In one dish, Brinjal is stuffed with ground coconut, peanuts, and masala and then cooked in oil. | As a native plant, it is widely used in [[Indian cuisine]], for example in sambhar, chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the 'King of Vegetables'. In one dish, Brinjal is stuffed with ground coconut, peanuts, and masala and then cooked in oil. | ||
{{SeasonalInfo}} | {{SeasonalInfo}} | ||
June, July, August, September & October. | June, July, August, September & October. | ||