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Baba Ghanoush

Submitted by: Winky

This classic, pungent Middle Eastern spread is best when refrigerated for three hours prior to serving.

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This Middle Eastern eggplant puree can be used as a dip with pita bread or served as a side dish. I like to add parsley to this dish. Just chop up the parsley with the other ingredients. It makes it look pretty and taste good! Enjoy!

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Eggplant Caviar

Submitted by: Bertha Mann

Smooth broiled eggplant accented with chopped onion, olive oil, and dill. You can adjust the seasonings to your liking. Serve in a pita or as a dip for bread.

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Moutabel

Submitted by: KCOGDEN

Moutabel is a delicious and spicy eggplant (aubergine) dip originating in the Middle East. It is best eaten with fresh, hot pita bread.

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Malidzano Eggplant Spread

Submitted by: SAMOVILA

Mediterranean eggplant spread... an unusual blend of ingredients that come together in wonderfully delicious way! Spread on pita chips or baguette slices.

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Charred Eggplant Raita

Submitted by: nausheen

Whole eggplants are charred over an open flame to remove their skins, then mashed with yogurt and seasonings for this smoky side dish.

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Eggplant Chips

Submitted by: Michele O'Sullivan

Home Town: San Diego, California, USA

Living In: Henderson, Nevada, USA

Eggplant strips are coated with Romano cheese, garlic, parsley, oregano, salt and pepper and baked until crispy. What a great snack!

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Tater-Dipped Eggplant

Submitted by: SROWE

Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way.

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Melenzana Ali Olio

Submitted by: DXRICCI

A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.

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