Eggplant, aubergine, brinjal, or baigan (GY) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
Braciola may refer to several distinct dishes in Italian cuisine. Also known as brageole, it is a French culinary specialty. It is a classic component of the macaronade from Sète.
Parmigiana, also called parmigiana di melanzane, melanzane alla parmigiana, or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the Southern regions of Calabria, Campania, Apulia and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling.
Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.
Cotoletta is an Italian form of breaded cutlet made from veal. The dish originated in France as the côtelette de veau frite, and was created by the chef Joseph Menon in 1735. Côtelette means 'little rib' in French, referring to the rib that remains attached to the meat during and after cooking.
Caponata is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.
A roulade is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".
Bánh cuốn is a Vietnamese dish originating from Northern Vietnam.
Chicken parmesan or chicken parmigiana is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added.
Fried eggplant, or fried aubergine, is featured in dishes of many different cuisines.
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 like spread and piece of white cheese. In other countries of Western Balkans, it is prepared with both green or red peppers so the color of the spread depends from that.
Pasta alla Norma, earlier called pasta con le melanzane, is an Italian dish of pasta and eggplant. It is typical of Sicilian cuisine, from Catania in particular.
Stuffed eggplants are a dish typical of many countries.
Disanxian is a Chinese dish made of stir-fried potatoes, eggplants, and sweet peppers. Other ingredients may include garlic, spring onion, etc. The name roughly translates to "three treasures from the earth" because it consists of the three key ingredients listed above. It is considered a classic dish in Northeastern Chinese cuisine, and is common in northern China.
Polpettone di melanzane is a peasant dish originally from Levante Genoa, with many variants in other provinces of Liguria. It incorporates fresh summer products and inexpensive meats, as well as aromatic herbs. The recipe can be made with other summertime vegetables such as squash or beans.
Pasta 'ncasciata is a celebratory baked pasta dish originating from Messina, Sicily, but today there are many versions from every province of Sicily as well as Calabria, in southern Italy. Ingredients vary according to the region as well as personal preferences. For example, while the dish usually utilizes two types of cheese, besciamella may be used in lieu of one of the cheeses. It was traditionally baked in a dish placed over, as well as covered by, hot coals. The dish was made more well known by Andrea Camilleri's Inspector Montalbano.
