>Klbrain at 07:42, 4 July 2021

2021-07-04T07:42:25Z

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{{Infobox prepared food
| name = Eggplant salads and appetizers
| image = Baba ganoush closeup.jpg
| image_size = 230px
| caption = ''[[Baba ghanoush]]''
| alternate_name =
| country =
| region =
| creator =
| course =
| type = [[Salad]]
| served =
| main_ingredient = [[Eggplant]]s
| variations =
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}}

Many cuisines feature '''eggplant salads and appetizers'''.

==Varieties==

===Middle East, Caucasus, Africa===
''[[Baba ghanoush]]'' ({{lang-ar|بابا غنوج}} ''bābā ghanūj'') is a popular [[Levantine cuisine|Levantine]] dish of [[eggplant]] (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.<ref>Khayat, Marie Karam and Keatinge, Margaret Clark. ''Food from the Arab World'', Khayats, Beirut, Lebanon.</ref> Baba ghanoush is usually eaten as a dip with [[pita]] bread, and is sometimes added to other dishes. It is usually of an earthy light brown color. In [[Ethiopian cuisine|Ethiopia]], this dish is commonly known as ''blagadoush''.

[[File:Baba ganoush and pita.jpg|left|thumb|''Mutabbal'']]
Similar to baba ghanoush is another Levantine dish ''mutabbal'' ({{lang|ar|links=no|متبل}} lit. 'spiced'), which also includes mashed cooked aubergines and [[tahini]], and mixed with [[salt]], [[Black pepper|pepper]], [[olive oil]], and [[pomegranate|anar]] seeds. Mutabbal is sometimes said to be a spicier version of baba ghanoush.

In [[Armenian cuisine|Armenia]] the dish is known as ''mutabal''. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add [[cumin]].

[[File:Eggplant caviar with pomegranate.jpg|right|thumb|Georgian ''Badrijnis khizilala'']]
[[Cuisine of Georgia (country)|Georgian]] ''badrijnis khizilala'' ("aubergine caviar") is made of fried and chopped eggplants. Further typical ingredients are onions, garlic, [[pomegranate]], hot red pepper, vegetable oil and fresh green [[Coriander|cilantro]].<ref>[http://georgianrecipes.net/2013/10/31/eggplant-caviar-with-pomegranate/ Eggplant "caviar" with pomegranate]. GeorgianRecipes by [http://georgiaabout.com/ Georgia About], 2013</ref>

In [[Israeli cuisine#Appetizers, vegetables and salads|Israel]], the traditional version called ''[[Israeli eggplant salad|salat ḥatzilim]]'' is made with mashed grilled aubergines, tahina, olive oil, lemon, garlic and parsley. A variation made with [[mayonnaise]] instead of tahini, called [[Israeli eggplant salad|''salat ḥatzilim b'mayonnaise'']], is also widely available.<ref>Levy, F. ''Feast from the Mideast'', Harper Collins (2003) {{ISBN|0-06-009361-7}}, p.41.</ref>

In [[Morocco]], a fried eggplant dish made with tomatoes, garlic, olive oil, cumin, paprika and parsley is called ''[[zaalouk]]''.<ref>{{cite web|url=http://moroccanfood.about.com/od/saladsandsidedishes/r/Zaalouk_Recipe.htm|title=Moroccan Zaalouk (Cooked Eggplant & Tomato Salad) Recipe|author=Christine Benlafquih|work=About.com Food|access-date=15 March 2015}}</ref>

''Eggplant relish'' is middle eastern-north African dish.<ref>{{cite web|url=http://www.kosherdelight.com/AlgeriaRecipesAlgerianEggplantJam.htm|title=Algerian Eggplant Jam|publisher=Kosher Delight|access-date=2009-01-25}}</ref> It is made of [[eggplant]], [[salt]], [[olive oil]], [[lemon]], and [[parsley]]. Several Egyptian versions of this food are made with [[cheese]]. It is commonly served hot. Eggplant relish is eaten on [[pita]] or [[bread]].

In [[Persian cuisine]], eggplant is prepared into an appetizer known as ''[[kashk e badamjan]]'' and ''[[Mirza Ghasemi]].'' It is made with whey sauce ([[kashk]]).<ref name="Kashk Bademjan">{{cite web|last=Ashpazi|title=Kashk Bademjan|url=http://www.aashpazi.com/kashkbademjan|access-date=5 June 2013}}</ref>

===Balkans and Eastern Europe===
In [[Greek cuisine|Greece]] and [[Cypriot cuisine|Cyprus]], ''melitzanosalata'' (μελιτζανοσαλάτα; "eggplant salad") is made with [[olive oil]] and [[lemon juice]].<ref>Milona, M. ''Culinaria Greece'' Könemann (2004) {{ISBN|3-8331-1053-8}}</ref><ref>Salaman, R. ''The Complete Book of Greek Cooking'' Anness (2006) {{ISBN|0-681-18670-4}}</ref>

''[[Malidzano]]'', a traditional [[Macedonian cuisine|Macedonian]] spread, is made from puréed [[eggplant]]s, [[sirenje]] cheese, [[walnut]]s and [[spice]]s. It is usually served as [[appetizer]] along with [[bread]]. In other countries of Western Balkans (Serbia, Bosnia and Herzegovina, Croatia) it is prepared from green peppers and eggplant.

[[File:Salată de vinete.jpg|thumb|left|Romanian ''salată de vinete'']]
''Salată de vinete'' (Eggplant salad) or simply ''vinete'' is a [[Romanian cuisine|Romanian]], [[Moldovan cuisine|Moldovan]] and [[Hungarian cuisine|Hungarian]] mashed eggplant salad made of grilled, peeled and finely chopped eggplants, [[sunflower oil]] and chopped [[onion]]s. 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 and [[salt]]. The mix is beaten vigorously. Crushed garlic and ground pepper may be added too. Instead of oil, [[mayonnaise]] can be used, although not traditionally. A zest of lemon is added at the end and the platter is sometimes garnished with tomato slices.

A typical [[zakuski|zakuska]] in [[Russian cuisine|Russia]] and [[Ukrainian cuisine|Ukraine]] is known as ''baklažannaja ikra'' ({{lang-ru|баклажанная икра}}, "aubergine caviar"). Some versions add chopped [[tomato]]es to the basic recipe.<ref>Russian Cooking (''Foods of the World'') - Time-Life Books (1969)</ref> Another eggplant salad popular in Russia is called ''he iz baklažanov'' (Russian: ''хе из баклажанов''), and it is probably influenced by [[Korean cuisine]]. Eggplant ''he'' is based on [[julienning|julienned]] (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.

[[File:AubergineCaviar2.jpg|right|thumb|Bulgarian ''kyopolou'']]
In [[Turkish cuisine#Meze and salads|Turkey]], a similar [[meze]] is called ''patlıcan salatası'' ("eggplant salad").<ref name="Trépanier2014">{{cite book|author=Nicolas Trépanier|title=Foodways and Daily Life in Medieval Anatolia: A New Social History|url=https://books.google.com/books?id=ciXNBAAAQBAJ&pg=PA129|date=30 November 2014|publisher=University of Texas Press|isbn=978-0-292-75929-9|pages=129–}}</ref> 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 in [[Antakya]]. In other varieties, called ''[[şakşuka]]'' or ''[[kyopolou|köpoğlu]]'', roasted and chopped eggplants and peppers are served with garlic yogurt or tomato sauce. The latter is also a typical eggplant appetizer in [[Bulgaria]], where it is called ''[[kyopolou]]''. ''[[Hünkarbeğendi]]'' is another Turkish dish, which is a [[Lamb and mutton|mutton or lamb]] (nowadays also [[veal]]) stew where the meat is served hot on a bed of eggplant [[purée]]. The purée also contains ''kaşar'' cheese, milk and flour.<ref>Algar, A. E., ''The Complete Book of Turkish Cooking'', Kegan Paul (1985) {{ISBN|0-7103-0334-3}}</ref>

===South Asia===
In [[Indian cuisine|Indian]] and [[Pakistani cuisine]], an eggplant dish, by the name of ''[[baingan bartha]]'', is popular especially in the regions of [[Punjab, India|Punjab]],<ref>Jack Santa Maria. ''Indian Vegetarian Cookery''. Random House, 2012. [https://books.google.com/books?id=32-Bsj0CWCgC&pg=PT142&dq=Baingan+Bharta&hl=en&sa=X&ei=-s-rVI_QFOujygP9yoLICg&ved=0CCYQ6AEwAQ#v=onepage&q=Baingan%20Bharta&f=false Baingan Bhartha]</ref> [[Maharashtra]], [[Bihar]], [[Orissa, India|Orissa]] and [[West Bengal]]. It is also eaten across Pakistan, as well as in [[Bangladeshi cuisine|Bangladesh]]. The dish has many names, depending on the local language ([[Hindi]]: ''baingan ka bharta'', {{lang-bn|বেগুন ভর্তা}} [[Romanization of Bengali|''begun bhôrta'']], [[Marathi language|Marathi]]: ''wangyacha bharit'').

[[File:Baingan Ka Bharta.JPG|right|thumb|''Baingan bartha'']]
In the [[South India]]n state of [[Tamil Nadu]], the [[Tamil people|Tamils]] prepare ''kathrikai thayir kothsu'', in which the eggplant is cooked, mashed and sautéed with [[mustard (condiment)|mustard]], red [[chili pepper]]s, and sesame oil, after which yogurt is added to the mixture and dressed with [[cilantro]] coriander leaves.<ref>Jaffrey, M., ''World of the East Vegetarian Cooking'', Knopf (1983) {{ISBN|0-394-40271-5}}</ref> It is often eaten with an Indian flatbread (specifically [[roti]] or [[paratha]]), and is also served with [[rice]], and/or [[raita]] (a yoghurt salad).

Kashmiris prepare a spicy and tangy dish of eggplants called {{transl|ks|choek wangun}} with [[tamarind]] constituting an important part of the gravy.<ref>{{cite web |url= http://en.petitchef.com/recipes/choek-wangun-khate-baingan-fid-1313418|archive-url= https://archive.is/20120708191346/http://en.petitchef.com/recipes/choek-wangun-khate-baingan-fid-1313418|url-status= dead|archive-date= 2012-07-08|title= Choek Wangun (Khate baingan)}}</ref>

===East and Southeast Asia===
Eggplant mud (茄泥) is a [[Chinese cuisine|Chinese]] recipe of steamed and mashed eggplant. It is served with dressings such as pounded garlic with soy sauce. In [[Sichuan cuisine]] many 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 of [[Hmong cuisine|Hmong]] cuisine 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.”)

===Western Europe and Latin America===
[[File:Caviar d'Aubergine.JPG|thumb|French ''Caviar d'aubergine'']]
''Caviar d'aubergine'' is prepared in southern [[French cuisine|France]]. 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 olive [[tapenade]].

''[[Caponata]]'' is a [[Sicilian cuisine|Sicilian]] eggplant 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 vinagreta'' is a typical appetizer in [[Hispanosphere]] made 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. In [[Argentinian cuisine|Argentina]] the 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. In [[Spanish cuisine|Spain]] it can be found along other [[pincho]]s at [[tapas]] bars. In [[Catalonian cuisine|Catalonia]] region, eggplant is roasted and seasoned with olive oil in the dish [[escalivada]].

==Cultural references==
In the 1973 Soviet film comedy ''[[Ivan Vasilievich: Back to the Future]]'' which partly takes place in the reign of [[Ivan the Terrible]], a lavish royal banquet features several tub-sized bowls of genuine sturgeon [[caviar]] and [[red 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.<ref>{{cite web | author = Anna Sorokina | url = https://www.rbth.com/russian-kitchen/327359-how-khrushchevs-wife-promoted-veggie-caviar | title = How Nikita Khrushchev’s wife and Soviet comedies promoted veggie caviar | publisher = [[Russia Beyond]] | date = 2018-01-24 | access-date = 2019-08-01}}</ref>

==See also==
{{portal|Food}}
* [[List of hors d'oeuvre]]
* [[List of eggplant dishes]]
* [[List of salads]]
* [[List of vegetable dishes]]

==References==
{{reflist|30em}}

==External links==
*[http://www.aubergines.org/recipes.php?eggplant=3066 Algerian Eggplant relish]
*[http://recipesource.com/ethnic/non-regional/jewish/00/rec0070.html Egyptian Eggplant relish]

{{Cuisine of Lebanon}}
{{Cuisine of Egypt}}
{{Cuisine of Turkey}}
{{Cuisine of Cyprus}}
{{Cuisine of Greece}}
{{Lists of prepared foods}}
{{eggplant dishes}}

{{DEFAULTSORT:Eggplant Salads And Appetizers}}
[[Category:Eggplant dishes]]
[[Category:Appetizers]]
[[Category:Arab cuisine]]
[[Category:Argentine cuisine]]
[[Category:Cypriot cuisine]]
[[Category:Egyptian cuisine]]
[[Category:Cuisine of Georgia (country)]]
[[Category:Greek cuisine]]
[[Category:Hungarian cuisine]]
[[Category:Indian vegetable dishes]]
[[Category:Iraqi cuisine]]
[[Category:Israeli cuisine]]
[[Category:Jordanian cuisine]]
[[Category:Lebanese cuisine]]
[[Category:Levantine cuisine]]
[[Category:Mediterranean cuisine]]
[[Category:Palestinian cuisine]]
[[Category:Russian cuisine]]
[[Category:Salads]]
[[Category:Syrian cuisine]]
[[Category:Dips (food)]]
[[Category:Spreads (food)]]

Eggplant salads and appetizers - Revision history

>Klbrain at 07:42, 4 July 2021