Eggplant salad

Eggplant salads and appetizers are the salads and appetizers made primarily of eggplants (aubergines). There is variety of such dishes throughout the cuisines of different regions and countries of the world.

Varieties

Baba ghanoush

Baba ghanoush (Arabic بابا غنوج bābā ġanūj) 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. ^[1]

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.

Mutabbel

In Armenia the dish is known as mutabal. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin.

Palican Salatasi

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 and it includes cheese, milk and flour. ^[2]

Melitzanosalata

Caponata

Caponata is a Sicilian eggplant relish made from chopped fried vegetables (mostly eggplants and peppers), seasoned with celery, olives and capers, in a bittersweet sauce.

Today, caponata is typically used as a side dish or appetizer, but, since the 1700s, it has sometimes been used as a main course.

Salată de vinete

Salată de vinete (eggplant salad) is a Romanian salad made from peeled, drained, grilled chopped eggplants, sunflower oil and chopped onions. The eggplants are grilled, unpeeled, until they are covered with ash crust, then cleaned of that crust and mashed with a blunt wooden tool. Then they are mixed with sunflower oil and chopped onions and salt is added to taste. Crushed garlic and pepper powder may be added, and instead of oil, mayonnaise can be used.

Baklazhannaya Ikra

In Russia and Ukraine, a category of similar dishes is known as baklazhannaya 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.^[5].

Another eggplant salad popular in Russia is called kh'e iz baklazhanov (Russian: хе из баклажанов, and it is probably influenced by korean cuisine). Eggplant kh'e is based on julienned (instead of mashed) cooked aubergines and other vegetables, prepared with concentrated vinegar. It should be set aside for several hours after adding the vingar until it will be ready to eat.

Blagadoush

Baingan ka Bharta

In Orissa, state of India and Bangladesh a similar dish is prepared commonly known as Baingan ka Bharta in which fresh coriander leaves are used instead of parsley along with onion and oil.^[6] The word baingan means eggplant in Hindi. It is often eaten with roti (a thin bread, similar to pita), and with rice and raita (a yogurt salad).

Wangyacha

In Maharashtra state of India a similar dish is prepared commonly known as wangyacha bharit. The garnishing used for this dish includes green chillies, onions, coriander leaves and oil.

Thayir Kothsu

In Tamil Nadu The Tamils prepare a similar dish called Kathrikai Thayir Kothsu: eggplant is cooked and mashed and sauted with mustard, red chiles, sesame oil and curd is added to the mixture and dressed with coriander leaves.

Bonjan Salad

In Afganistan a traditional eggplant salad is called bonjan salad. It is usually eaten at room temperature (or cold) along with main dishes.

Kyopolou

In Bulgaria a typical eggplant appetizer is Kyopolou, it is made with roasted aubergines and red peppers.

Contents