Eggplant dishes

Ratatouille ( , ; ) is a traditional French vegetable dish originating in the Provence region of southern France, particularly associated with Nice and its surrounding region. It developed within the context of rural Provençal cuisine, where seasonal vegetables were stewed together as a practical means of using surplus summer produce. The dish consists of a stew or sauté of seasonal summer vegetables cooked in olive oil and is sometimes referred to as ratatouille niçoise ().

Moussaka (, , ; ) is an aubergine (eggplant)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.

Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe.

Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini

Turkish cold dish based on eggplants, onions and olive oil

Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped, fried eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce (sweet and sour) sauce.

__NOTOC__ thumb|Escabeche of tilapia, from the [[Philippines]]

Ajapsandali ( ) or ajapsandal ( ) is a traditional Georgian and Armenian dish, also popular in the Northern Caucasus.

Parmigiana (, ) is an Italian dish made with fried, sliced eggplant layered with Parmesan cheese and tomato sauce, then baked. The origin of the dish is claimed by the regions of Sicily, Campania, and Emilia-Romagna.

Georgian food

Pindjur or pinjur or pinđur (; ; ; ) is a red-pepper spread or relish often used in summer and autumn. Pindjur is commonly prepared in Bosnia and Herzegovina, Croatia, Bulgaria, Serbia and North Macedonia.

Escalivada (; ), also sometimes transcribed in French as 'escalibade' and in Spanish as escalibada, is a traditional dish from Roussillon, Catalonia, València, Murcia and Aragón of smoky grilled vegetables. It typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt.

pasta dish

Sabich or sabih ( ; Judeo-Iraqi Arabic: ) is a sandwich of pita or laffa bread stuffed with fried eggplants, hard-boiled eggs, chopped salad, parsley, amba and tahini sauce. It is a staple of Jewish-Iraqi cuisine and was created by Iraqi Jews in Israel in the 1960s.

thumb|A Syrian meal, with makdous at the lower left of center. Continuing clockwise are a salad, hummus, haloumi and baba ganouj, with pita bread partially visible at the upper right corner. Makdous ( or sometimes ) is a dish of oil-cured aubergines. Part of Levantine cuisine (Syria, Jordan, Lebanon, and Palestine), they are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Sometimes chilli powder is added.

Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; it is known as ciambotta or ciambrotta in Calabria and elsewhere, ciammotta in Basilicata and Calabria, cianfotta or ciambotta in Campania and Lazio, and ciabotta in Abruzzo.

Karnıyarık () is a Turkish dish of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, optional green pepper, parsley, and ground meat.

Pisto (also known as pisto manchego) is a Spanish dish originally from the Region of Murcia, Castilla–La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers, and olive oil. It is usually served warm as a starter or to accompany another dish. It is often served with white rice, bread, a fried egg on top or with pieces of cured ham. It is also used as the filling for empanadas and tartlets (empanadillas).

appetizer originating from Iran

Zacuscă () is a vegetable spread popular in Romania and Moldova which originated from Romania. Similar spreads are found in other countries in the Balkan region, and bordering regions.

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eggplant dish

Kyopolou (, , more often , ; ) is a popular Bulgarian and Turkish spread, relish and salad made principally from roasted eggplants and garlic.

Turkish cuisine dish

South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush

Tombet or tumbet is a traditional vegetable dish from Majorca, consisting of layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. It is available at almost every local restaurant on the island.

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Beguni () is a common Bengali snack. It is made of eggplant (also known as aubergine or brinjal) which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. This dish is popular in Bangladesh, specifically during Ramadan, and the eastern Indian states of West Bengal, Assam and Tripura. A similar European dish is known as aubergine fritters. thumb|Beguni along with other traditional Bengali cuisine|Bengali iftar items

Persian eggplant dish

Pinakbet, also known as pakbét, is a Filipino vegetable dish characterized by its savory, earthy, and complex flavor profile, primarily derived from the pungent, salty umami of fermented fish sauce made from anchovies (buggúong or bagoong isda) or, in some modern variations, shrimp paste (armang or bagoong alamang). It traditionally consists of a variety of vegetables, including eggplant, tomato, okra, bitter melon, string beans, and sweet potato, although modern versions may use squash as a substitute. It is commonly served as a main course and eaten with steamed rice. Originating from the Il

thumb|Samfaina catalana.

French dish, a variation of the ratatouille, by Michel Guérard

Turkish jam

Turkish dish

an eggplant dish from the Turkish cuisine

thumb|Şakşuka Şakşuka is a Turkish side dish or meze made of vegetables cooked in olive oil. The particular vegetable may vary from region to region, but eggplant is a common choice. Balıkesir şakşuka is made with green tomatoes. The dish sometimes includes potato and peppers as well.

thumb|A bowl of almadroc Almadroc is a garlic-cheese sauce from medieval Catalan cuisine from the Llibre de Sent Soví. There is a similar recipe in the Llibre del Coch by Rupert de Nola for almadrote, a sauce made with garlic, eggs, cheese and broth that was served with partridge. In modern usage it refers to an oil, garlic and cheese sauce served with eggplant casserole. Almadrote may have pre-Inquisition Sephardic origins and served with eggplant has become widespread in modern Turkish cuisine.

Yogurt and eggplant dish

salad based on eggplant

Turkish "kebap" made with eggplants and red meat (beef and mutton) on a scewer

Creole stew with pork, chicken, seafood and vegetables

Italian peasant dish

Baghaar-e-baingan, also spelled Baghare baingan, Bhagaray Baigan and Bagara baingan, is an eggplant (brinjal) curry from Hyderabadi cuisine, originating in Hyderabad, India. It is commonly served as a side dish with Hyderabadi biryani.

thumb|right|alt=A Northeast China dish with fried eggplant, bell pepper, and potato.|Cooked disanxian

Filipino egg and eggplant dish

Malidzano is a traditional Macedonian spread made from puréed bell peppers, eggplant, oil, salt and mustard (optional). It derives its name from the Italian word for eggplant, melanzane. Malidzano is usually served as an appetizer with a side of bread and piece of white cheese. In other countries of the Western Balkans (Serbia, Bosnia and Herzegovina, Croatia), it is prepared with green or red peppers, affecting the color of the spread.

filipino-Ilocano dish of eggs and chopped eggplants

Rollatini (sometimes spelled rolatini or rolletini) or involtini is an Italian-style dish (called rollatini di melanzane in faux Italian) that is usually made with thin slices of eggplants, which are dusted in wheat flour or lightly breaded and covered with ricotta and often other cheeses and seasonings, then rolled up and baked. Alternatively, veal, chicken, or fish may be used in place of the eggplant.