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In Karnataka, it is called eṇṇegāyi (ಎಣ್ಣೆಗಾಯಿ) and is prepared by boiling and frying a whole eggplant, and is usually served with akki rotti, while the gōjju (ಗೊಜ್ಜು) is just roasting and mashing the seasoned eggplant. In the South Indian state of Tamil Nadu, the Tamils prepare a similar dish called ...
2 large aubergines (eggplants), each weighing about 200 gram (7 ounce); virgin olive oil; 1 large sweet white onion, such as a Cevennes or a Spanish onion; leaves from a bunch of flat-leafed parsley, finely chopped
Ratatouille. This beautiful summer dish layers slices of eggplant with zucchini, tomato, bell pepper, onion, and summer squash. It's a show-stopping side that would be perfect alongside a roasted ...
Baingan bharta – Indian dish, bearing a resemblance to baba ghanoush Beguni – Bengal region brinjal dish Berenjenas de Almagro – Iberian culinary style, a pickled aubergine characteristic of "Manchega" cuisine from the Castile-La Mancha region of Spain, specifically from Almagro , a city in the Ciudad Real province of Spain.
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
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2 large aubergines (eggplants), each weighing about 200 gram (7 ounce); virgin olive oil; 1 large sweet white onion, such as a Cevennes or a Spanish onion; leaves from a bunch of flat-leafed ...