Fried aubergine

‘Vangyache Kaap’ is a favourite side dish from an Indian state – Maharashtra. It is prepared using whole large Aubergine which then sliced, coated with spices and shallow fried. T…

Beguni are a deliciously simple Bangladeshi fritter associated with monsoon season in the country. This recipe allows you to create the fried aubergine slices at home, made extra-crisp thanks to rice flour and spiced with cumin, chilli and turmeric. For more authentic Bangladeshi recipes, take a look at Dina's other recipes here.

Berenjenas con Miel is a typically Andaluz dish from around Malaga and Granada. It has saved my life, on more than a few occasions, when eating out here, as it is on most Spanish restaurants’…

You can make your crispy fried aubergine in many ways but the recipe with 5 Elements is just perfect! And really quick. Check it out.

These eggplant ‘katsu’ pieces have that really crispy exterior from the bread crumbs and you get that silky texture from the eggplant once you take a bite. Overall this bowl was so comforting and satisfying—and really enjoyed all the textures since I enjoyed the eggplant with some Japanese curry sauce and rice.

Chinese eggplant stir-fry. Sounds just like my fav at PFChangs!

This deliciously simple aubergine recipe from the team at London restaurant Bubala combines fried aubergine slices with sweet date syrup and a fiery, verdant zhoug, a herby sauce from Yemen. Perfect as part of a Middle Eastern mezze platter.

We’ve rounded up 9 of the best Ottolenghi recipes from across his cookbooks, from Middle Eastern-style dips to vegan aubergine dal.

Aubergine Parmigiana is usually made in a big dish with layers of fried aubergines, tomato sauce and cheese. These individual versions are made with roasted aubergine halves and have less then 10 minutes of hands-on cooking time.

This iconic Italian dish is a classic for a reason – the incredibly generous amount of cheese that sticks layers of silky fried aubergines, breadcrumbs and tomato sauce together results in something incredibly indulgent that only requires a handful of ingredients. Chef Ben Tish amps up the luxury by including creamy burrata, before serving slices of the parmigiana on a bed of creamy cheese sauce. The ultimate comfort food.