--- airs weeknights on SBS Food at 7.00pm and 10.00pm, or stream it free on . Catch the eggplant episode Wednesday 18 August. ---
Tortang talong
Also known as an eggplant omelette, the tortang talong sees eggplant grilled over an open flame then fried with eggs and spices.
Source: Adam Liaw
This is a great vegan and gluten-free twist on a great finger food idea. Nutritional yeast flakes offer a great nutty and cheesy flavour to lift the flavour of this dish to new heights.
Source: Danielle Abou Karam
This is one of food writer Clare Scrine's all-time favourite recipes with eggplant. The beautiful flavours in this dish are created from simple ingredients, cooked low and slow.
Source: Savannah van der Niet
Famed to be the favourite dish of the Japanese daimyo Oda Nobunaga, this dish originally used the red miso of Nagoya, but Adam Liaw says these days you can use any miso you like.
Source: Adam Liaw
The beautifully light but comfortingly warm katsu sauce is amazing with the mighty eggplant.
Source: HQ Non Fiction
The classic Middle Eastern dip baba ghanouj is even more amazing when fresh and homemade. Scoop as much as you can onto fresh flatbread and watch a side become your main course!
Smoked eggplant dip (baba ghanouj) Source: The Great Australian Cookbook
Carol Salloum's sheikh el mehshi brings Middle Eastern comfort food to your weeknight menu. Creamy baked eggplant stuffed with lamb and pine nuts, topped with herbs and served with Greek yoghurt.
Source: Adam Liaw
It's not that common in Western cooking to mix sweet and savoury, but the soft texture and mild flavour of eggplant make it surprisingly good for a sweet-savoury mashup.
Eggplant fritters. Source: Ainsley's Market Menu
This recipe has a few steps to work through but it's well worth the effort. It's an example of nouvelle Indian cuisine, delicious and a must-try for hardcore foodies.
Coriander and eggplant caviar with makrut lime guacamole Source: Essence of India
This Iranian-style eggplant pickle, from Shiraz in south-west Iran, uses cabernet sauvignon vinegar. It’s best to prepare this pickle the day before you want to eat it. Use sterilised jars to store the pickle and it will keep for six months on the shelf.
Source: SBS Food
Sharon Salloum's light dish makes the most of a fillet of pan-seared tuna rubbed generously with spices and fresh lime served on a bed of smoked eggplant, olives and tomato.
Source: Adam Liaw
MORE AWESOME AUBERGINE RECIPES
Karniyarik (stuffed eggplant)
