Thai eggplant is widely available in Asian stores here.

I love it!

You can cook it in a way that makes the texture velvety and buttery and still somewhat "squeaky" and it absorbs flavor so well.

LOVE LOVE eggplant lasagna and spicy Thai eggplant.

Thai eggplant is to die for. I never see it in stores, but some restaurants serve it in curries. They are small, round, and green and look and taste nothing like a typical purple aubergine.

I like how they stir fry it with basil and chilis at Thai restaurants! So good over white rice.

Anonymous wrote:I love eggplant in all its preparations, but agree that Indian, East Asian and Middle Eastern recipes are more flavorful than Italian. Fish-fragrant eggplant, yum! (No fish needed). Miso glazed eggplant! Thai green curry! Imam Bayildi! The dish on the cover of Ottolenghi's Plenty! I could go on and on.

Also, the regular globe eggplants aren't as tasty as some other varieties. Too huge and watery. I grew up in India and miss shopping for all the different kinds of tiny, delicious eggplant.

The fat round eggplants are to be used to make baigan bharta. OMG to die for. If I was not an Indian and was raised in Western cuisine, I would not like eggplant. Heck, I would not eat half the vegetables that I eat now.

I make a wonderful thai red curry with green thai brinjals (eggplant) and green peppercorn. The star of the show is the fried catfish but the look and taste of the dish is enhanced because of the green brinjals.

Anonymous wrote:You need a Nonna.

This. I really like eggplant when it’s properly cooked but I am terrible at making it myself despite generally being good in the kitchen. I think I am just too afraid to use all the olive oil required to do it justice.

I love eggplant in all its preparations, but agree that Indian, East Asian and Middle Eastern recipes are more flavorful than Italian. Fish-fragrant eggplant, yum! (No fish needed). Miso glazed eggplant! Thai green curry! Imam Bayildi! The dish on the cover of Ottolenghi's Plenty! I could go on and on.

Also, the regular globe eggplants aren't as tasty as some other varieties. Too huge and watery. I grew up in India and miss shopping for all the different kinds of tiny, delicious eggplant.

It’s like anything else with a mild taste; it is extremely versatile and combines well with stronger flavors.

I have to agree with the earlier comment that the Middle Eastern (and Indian) cuisines do a much better job with eggplants, mostly. Eggplants can be fabulous when they're served in a tangy style like baba ganoush. The cliched Italian eggplant parmesean is just a different beast.

Because without it we would not have good ajvar.
[img]

Try using a griddle pan. You’ll be grilling but not till it’s mushy. It cooks the eggplant and brings out flavor without overcooking

https://www.bbcgoodfood.com/recipes/griddled-aubergines-yogurt-mint

Also amazing...I’m not Persian, excuse me if recipe is inaccurate.

https://www.unicornsinthekitchen.com/wprm_print/6291

https://www.saveur.com/article/Recipes/Mushroom-Moussaka/

There are literally a million ways to prepare eggplant. Is that news to you, OP?

Anonymous wrote:You need a Nonna.

Yup! Pick your eggplant wisely. Flip it and make sure underside has a slash not a circle. Less seeds, less bitter

Always peel, slice thin and ALWAYS fry (for parmesan style)

Homemade (gravy) we don't call it sauce

Fresh mozzarella, not Polly-O.

Grate parmesan cheese by hand. Not store bought in plastic container

This is important- don't use panko! If your grocer bakery sells breadcrumbs in a bag use that. I swear by that good old fashioned Progresso bread crumbs (plain or Italian style) never fails to coat well and fries better than homemade

Thought it was just me. As a vegetarian, I'm used to being served a slab of eggplant or a slab of mushroom whenever I order the vegetarian plate at an event. I despise eggplant and mushroom (which isn't even a vegetable, WTF). It's not that I'm a picky eater...I like pretty much all other vegetables...I just hate the "choose one: beef, salmon, or vegetarian" staples.

I'm enjoying making late-summer ratatouille. Is it even ratatouille if I leave out the eggplant? I guess I'm making a lot of squash/zucchini/tomato stew with random other vegetables like carrots and corn thrown in.

I love eggplant because of -

Baigan Bharta (Roasted pureed eggplant cooked with onions, tomatoes and spices)
Baigan Chokha (Another roasted eggplant dish eaten with a stuffed bread called litti)
Bharwaan Baigan (Shallow fried stuffed spiced eggplant)
Hyderabadi Baghaari Baigan (Eggplant in spicy peanut curry)
Baigun Bhaja (Fried chickpea-battered eggplant)
Baigan Raita (Deep fried squares of eggplant in yogurt with sweet-sour tamarind chutney)

And finally eggplants-

Eggplant in garlic sauce
Eggplant Parmigana
Eggplant baba ghanoush