By Shireen Jamooji
Aubergine, also known as eggplant or brinjal, is a versatile vegetable that is popular in many different cuisines around the world. From Greek moussaka to Indian baingan bharta, aubergine dishes can be found in almost every corner of the globe.
A Middle Eastern dip made from roasted aubergine, tahini, garlic, lemon juice, and olive oil. It is typically served with pita bread or crackers.
A popular Kolkata street food snack made by coating slices of aubergine in a spiced chickpea flour batter, and then deep-frying until crispy and golden.
A traditional French dish made from stewed vegetables, including aubergine, tomatoes, zucchini, onions, and bell peppers.
A popular Indian dish made by roasting aubergine and then mashing it with spices and herbs, such as cumin, coriander, garlic, and chilli and served with roti or rice.
A Sicilian dish made from aubergine, tomato, celery, capers, and olives, cooked together in a sweet and sour sauce.
A Turkish dish made from aubergine stuffed with a mixture of onions, tomatoes, garlic, and herbs, and then baked in the oven until soft and tender.
A North African and Middle Eastern dish in which aubergine, tomatoes, onions, and spices are cooked together in a skillet, and then eggs are added.
A Bengali dish made from aubergine cooked with poppy seed paste, mustard oil, and spices such as turmeric, cumin, and coriander.