It's eggplant or aubergine season and it is one of my favourite vegetables! It's versatility means that it can be soft, it can be crispy and it can take on all sorts of flavours from a Japanese restaurant favourite, a melty cheesy eggplant parmesan, a Sri Lankan eggplant relish, a spicy Chinese restaurant favourite or it can be stuffed!
Dear Reader you probably know how bossy I can be. And I'm going to be bossy here and tell you that you have to make this nasu dengaku recipe at least once in your life. And then I promise it won't be the last time you make it! The eggplant is soft and velvety underneath a delicious white miso topping!
I'm not ashamed to admit that I am also obsessed with this eggplant parmesan bake. I've also made this usually oil laden dish a bit lighter thanks to a cooking tip that I use all the time when cooking eggplant!
When I visited Sri Lanka last year (sign...travel!!) it started an addiction to eggplant relish or brinjal moju. Here eggplant is cooked down to create the most delicious side dish to curry. I've even eaten it straight with plain rice, spread it on sandwiches and it pretty much goes with everything!
Whenever I don't know what to do with a vegetable I stuff it. But this Imam Biyaldi was inspired by a restaurant visit many years ago. It is eggplant hollowed out and then stuffed with cubes of eggplant, tomato, capsicum and feta!
So tell me Dear Reader, do you like eggplant? How do you like to cook it?