It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes.Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind.In Iranian cuisine, it is blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan.It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (pronounced 'potlejon'; meaning: fried aubergines) or without yogurt as in patlıcan şakşuka.Perhaps the best-known Turkish eggplant dishes are imam bayıldı (vegetarian) and karnıyarık (with minced meat).
Karnıyarık
is a
Turkish
dish consisting of eggplant stuffed with a mix of
sautéed
chopped onions, garlic, black pepper, tomatoes, parsley and ground meat.
Rollatini
is an
Italian
-style dish usually made with thin slices of eggplant that are dusted in
wheat flour
or lightly
breaded
, covered with
ricotta
and often other cheeses and seasonings, then rolled up and baked.