Round the World w/ Eggplant

Native to India, eggplant spread round the world via Arabic traders. 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’. The name eggplant refers to the fact that the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen’s eggs. The name aubergine, which is used in British English, is an adoption from the French word (derived from Catalan albergínia which is derived from the Arabic al-baðinjān that comes from the Persian bâdenjân which came from the Sanskrit vātiga-gama).

If you are looking for a new way to dish out eggplant, try some of these regional favorites; we have gathered some goodies from round the internet to offer you inspiration during eggplant season.

Indian

Baingan ka Bharta [Hooked on Heat]
Indian Eggplant & Okra Curry [Chocolate Chip Trips]
Eggplant Raita [Monkey See]

Middle Eastern

Moroccan Eggplant Salad w/ Preserved Lemon [Fat Free Vegan Kitchen]
Eygyptian Masaka [Stellaa’s Blog]
Jordanian Cheese-Stuffed Eggplant [Ashbury’s Aubergines]
Eggplant in Balsamic Vinegar & Pomegranate Syrup [Cafe Liz]

(Lots of asian recipes call for japanese varieties of eggplant, however, italian (like the ones MimoMex grows) & middle eastern (like the ones found @ the Heaalthway Farmstand in McCarren Park on Sats) varieties can always be substituted with amazing success.)

Chinese