Eggplant salads and appetizers

Many cuisines featureeggplantsalads and appetizers.
Baba ghanoush(Arabic:بابا غنوجbābā ghanūj) is a popularLevantinedish ofeggplant(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 withpitabread, and is sometimes added to other dishes. It is usually of an earthy light brown color. InEthiopia, this dish is commonly known asblagadoush.
Similar to baba ghanoush is another Levantine dishmutabbal(lit. 'spiced'), which also includes mashed cooked aubergines andtahini, and mixed withsalt,pepper,olive oil, andanarseeds. Mutabbal is sometimes said to be a spicier version of baba ghanoush.
InArmenia, the dish is known asmutabal. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also addcumin.
Georgianbadrijnis khizilala("aubergine caviar") is made of fried and chopped eggplants. Further typical ingredients are onions, garlic,pomegranate, hot red pepper, vegetable oil and fresh greencilantro.
InIsrael, the traditional version calledsalat ḥatzilimis made with mashed grilled aubergines, tahini, olive oil, lemon, garlic and parsley. A variation made withmayonnaiseinstead of tahini, calledsalat ḥatzilim b'mayonnaise, is also widely available.
InMorocco, a fried eggplant dish made with tomatoes, garlic, olive oil, cumin, paprika and parsley is calledzaalouk.
Eggplant relishis middle eastern-north African dish.It is made ofeggplant,salt,olive oil,lemon, andparsley.
InEgypt, Papa Ghannug is made of grilled then peeled eggplant with tahini, water, salt, pepper, lemon, and small parts of stem of parsley. Papa Ghannug is eaten withbread.
InIranian cuisine, eggplant is prepared into an appetizer known askashk bademjanandMirza Ghasemi.It is made with whey sauce (kashk).
InGreeceandCyprus,melitzanosalata(μελιτζανοσαλάτα; "eggplant salad") is made witholive oilandlemon juice.Other ingredients typically include garlic, onion, and parsley. Sometimes spices like cumin and red pepper flakes are added. Garnishes may include feta cheese or olives.
InTurkish cuisine,İmam bayıldıis an eggplant stew, commonly prepared with olive oil, onions and tomatoes. The dish is known in Greece as Ιμάμ μπαϊλντί (Imam bayildi) or justimam.
Malidzano, a traditionalMacedonianspread, is made from puréedeggplants,sirenjecheese,walnutsandspices. It is usually served asappetizeralong withbread. In other countries of Western Balkans (Serbia, Bosnia and Herzegovina, Croatia) it is prepared from green peppers and eggplant.
Salată de vinete(Eggplant salad) or simplyvineteis aRomanian,MoldovanandHungarianmashed eggplant salad made of grilled, peeled and finely chopped eggplants,sunflower oiland choppedonions. The eggplants are grilled on an open flame 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, before stainless steel blades, but also because cutting through the seeds is to be avoided). The eggplant mash is mixed in a bowl, stirring continuously, with sunflower oil, chopped onions andsalt. The mix is beaten vigorously. Crushed garlic and ground pepper may be added too. Instead of oil,mayonnaisecan be used, although not traditionally.  A zest of lemon is added at the end and the platter is sometimes garnished with tomato slices.
A typicalzakuskainRussiaandUkraine(especiallyOdesa) is known asbaklažannaja ikra(Russian:баклажанная икра) orbaklažanna ikra(Ukrainian:баклажанна ікра), literally meaning "aubergine caviar". Some versions add choppedtomatoesto the basic recipe.Another eggplant salad popular in Russia is calledhe iz baklažanov(Russian:хе из баклажанов), and it is probably influenced byKorean cuisine. Eggplantheis based onjulienned(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.
InTurkey, a similarmezeis calledpatlıcan salatası("eggplant salad").It is made with grilled mashed 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. The version with cut eggplants can be found in southern Turkey, especially inAntakya. In other varieties, calledşakşukaorköpoğlu, roasted and chopped eggplants and peppers are served with garlic yogurt or tomato sauce. The latter is also a typical eggplant appetizer inBulgaria, where it is calledkyopolou.Hünkarbeğendiis another Turkish dish, which is amutton or lamb(nowadays alsoveal) stew where the meat is served hot on a bed of eggplantpurée. The purée also containskaşarcheese, milk and flour.
InIndianandPakistani cuisine, an eggplant dish, by the name ofbaingan bartha, is popular especially in the regions ofPunjab,Maharashtra,Bihar,OrissaandWest Bengal. It is also eaten across Pakistan, as well as inBangladesh. The dish has many names, depending on the local language (Hindi:baingan ka bharta,Bengali:বেগুন ভর্তাbegun bhôrta,Marathi:wangyacha bharit).
In theSouth Indianstate ofTamil Nadu, theTamilspreparekathrikai thayir kothsu, in which the eggplant is cooked, mashed and sautéed withmustard, redchili peppers, and sesame oil, after which yogurt is added to the mixture and dressed withcilantrocoriander leaves.It is often eaten with an Indian flatbread (specificallyrotiorparatha), and is also served withrice, and/orraita(a yoghurt salad).
Kashmiris prepare a spicy and tangy dish of eggplants calledchoek wangunwithtamarindconstituting an important part of the gravy.
Eggplant mud (茄泥) is aChineserecipe of steamed and mashed eggplant. It is served with dressings such as pounded garlic with soy sauce. InSichuan cuisinemany people also like to add hot peppers and cilantro. It is a common lunch dish and may be eaten with rice or rolls.
Mashed eggplant is also part ofHmongcuisine and it contains hot peppers and cilantro.
In Korea, steamed or poached strips of eggplant seasoned with garlic, toasted sesame oil and chili is a common side dish called 가지나물 (gaji namul, literally “eggplant salad.”)
Caviar d'aubergineis prepared in southernFrance. 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 olivetapenade.
Caponatais aSicilianeggplant 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.
Berenjena a la vinagretais a typical appetizer inHispanospheremade 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. InArgentinathe 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. InSpain, it can be found along otherpinchosattapasbars. InCataloniaregion, eggplant is roasted and seasoned with olive oil in the dishescalivada.
In the 1973 Soviet film comedyIvan Vasilievich: Back to the Future, which partly takes place in the reign ofIvan the Terrible, a lavish royal banquet features several tub-sized bowls of genuine sturgeoncaviarandred 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.