Eggplant salads and appetizers
|Eggplant salads and appetizers|
|Cookbook:Eggplant salads and appetizers Eggplant salads and appetizers|
Many cuisines feature eggplant salads and appetizers.
Mediterranean and Middle East
Baba ghanoush (Arabic بابا غنوج bābā ghanūj) is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color.
Similar to baba ganouj is another Levantine dish mutabbal (متبل lit. 'spiced'), which also includes mashed cooked aubergines and tahini, and mixed with salt, pepper, olive oil, and anar seeds. Moutabel is sometimes said to be a spicier version of baba ghanoush.
In Turkey, the dish is commonly known as patlıcan salatası ("eggplant salad"), also prepared with grilled eggplant, olive oil, lemon juice and garlic; sometimes, tahini, chopped tomato and green pepper as well. More frequently, eggplant is mixed with yoghurt, olive oil and garlic. Patlıcan beğendi is a similar dish, which is served hot with meat. It includes cheese, milk and flour.
In Israel, both the traditional version made with mashed grilled aubergines, garlic and tahina, as well as a variation made with mayonnaise instead of tahini, called salat ḥatzilim b'mayonnaise (Hebrew סלט חצילים במיונייז), is widely available.
Caponata is a Sicilian eggplant relish made from chopped fried vegetables (mostly eggplants and peppers), seasoned with celery, olives and capers, in a sweet sour sauce. Today, caponata is typically used as a side dish or appetizer, but, since the 18th century, it has sometimes been used as a main course.
Aubergine caviar is prepared in southern France. Baked, peeled aubergine is mixed with garlic, tomato, parsley, lemon juice, and finally olive oil. It is served as an appetizer with French bread, possibly along with olive tapenade.
In Ethiopia, the eggplant dish is more commonly known as blagadoush.
Eggplant relish is middle eastern-north African dish. It is made of eggplant, salt, olive oil, lemon, and parsley. Several Egyptian versions of this food are made with cheese. It is commonly served hot. Eggplant relish is eaten on pita or bread.
Salată de vinete (Eggplant salad) or Vinetta is both a Romanian and Hungarian mashed eggplant salad made of grilled, peeled and finely chopped eggplants, sunflower oil and chopped onions. The eggplants are grilled until they are covered with black ash crust. The crust is cleaned off and the remaining cooked eggplant is mashed with a blunt, thick wooden cleaver (knife) on a wooden platter (popular belief has it that using a metal knife will turn the eggplant flesh black). The eggplant mash is mixed in a bowl, stirring continuously, with sunflower oil, chopped onions and salt. The mix is beaten vigorously. Crushed garlic and ground pepper may be added too. Instead of oil, mayonnaise can be used.
In Russia and Ukraine, a category of similar dishes is known as baklažannaja ikra (Russian: баклажанная икра, literally "eggplant pâté" (Note that "ikra" in this context means "puree", mashed "ragout" or "pâté" rather than the homonym "caviar") and some versions add chopped tomatoes to the basic recipe. Another eggplant salad popular in Russia is called he iz baklažanov (Russian: хе из баклажанов, and it is probably influenced by Korean cuisine). Eggplant he is based on julienned (instead of mashed) cooked aubergines and other vegetables, prepared with concentrated vinegar. After adding the vinegar, it is set aside for several hours to cure before eating.
In Indian and Pakistani cuisine, an eggplant dish, by the name of Baingan Bartha, is popular especially in the regions of Punjab, Maharashtra, Bihar, Orissa, and West Bengal. The dish has many names, depending on the local language (Hindi: baingan ka bharta, Bengali: বেগুন ভর্তা begun bhôrta, Marathi: wangyacha bharit). In the South Indian state of Tamil Nadu, the Tamils prepare a similar dish called kathrikai thayir kothsu, in which the eggplant is cooked and mashed and sautéed with mustard, red chilis, and sesame oil, after which curd is added to the mixture and dressed with coriander leaves. It involves smoked eggplant, mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil. It is often eaten with an Indian flatbread (specifically roti or paratha), and is also served with rice, and/or raita (a yoghurt salad). Kashmiris prepare a spicy and tangy dish of egg plants called Choek Wangun with tamrind constituting an important part of the gravy. Baingan Bartha is also eaten across Pakistan, as well as in Bangladesh.
Spain and Latin America
Berenjena a la vinagreta is a typical appetizer made from boiled eggplants in a vinaigrette. The eggplant is usually salted to remove moisture then boiled until soft and then placed into a vinaigrette with garlic and various herbs or spices.
In Argentina the eggplants will rest in the vinaigrette, often containing plenty of oil, for several days and then is eaten as part of a picada before a meal.
In the 1973 Soviet film comedy Ivan Vasilievich: Back to the Future which partly takes place in the reign of Ivan the Terrible, a lavish royal banquet features several tub-sized bowls of genuine sturgeon caviar and red caviar, and a tiny golden dish of "eggplant caviar from overseas". The joke is that in 16th-century Moscow, eggplants would have been hard-to-obtain luxuries compared with Caspian Sea sturgeon caviar.
- Khayat, Marie Karam and Keatinge, Margaret Clark. Food from the Arab World, Khayats, Beirut, Lebanon.
- Ashpazi. "Kashk Bademjan". Retrieved 5 June 2013.
- Algar, A. E., The Complete Book of Turkish Cooking, Kegan Paul (1985) ISBN 0-7103-0334-3
- Levy, F. Feast from the Mideast, Harper Collins (2003) ISBN 0-06-009361-7, p.41.
- Milona, M. Culinaria Greece Könemann (2004) ISBN 3-8331-1053-8
- Salaman, R. The Complete Book of Greek Cooking Anness (2006) ISBN 0-681-18670-4
- "Algerian Eggplant Jam". Kosher Delight. Retrieved 2009-01-25.
- Russian Cooking (Foods of the World) - Time-Life Books (1969)
- Jaffrey, M., World of the East Vegetarian Cooking, Knopf (1983) ISBN 0-394-40271-5
- "Choek Wangun(Khate baingan)".[dead link]