mezzomediEggplant
Melting and neutral flesh with a slight bitterness, becoming smoky and umami when cooked.
Eggplant is a vegetable with a mild, slightly earthy taste, and a tender, spongy texture once cooked that readily absorbs flavors. It is a pillar of Mediterranean cuisine, especially in Greece, Turkey, and Southern Italy, where it has appeared in traditional dishes for centuries.
Best pairings
Garlic Classic90%Garlic is essential for baba ganoush and roasted preparations.
Tahini Classic89%Baba ganoush: the sesame in tahini elevates smoked eggplant.
Extra virgin olive oil Classic88%Eggplant absorbs olive oil, gaining tenderness and flavor.
Green bell pepper Classic88%An essential component of Provençal ratatouille and Italian caponata.
Yellow bell pepper Classic88%The base of Niçoise ratatouille, a perfect harmony of seasonal Mediterranean vegetables.
Roasted pepper Classic88%Natural partners for Mediterranean grilling, similar caramelization, forming the base of Catalan escalivada and Italian melanzane.
Red wine Classic87%Timeless Provençal pairing: the tenderness of eggplant marries with the tannins of red wine in moussaka or ratatouille.
Onion Classic86%Provençal ratatouille: caramelized onion with eggplant creates an essential herbaceous-sweet harmony.
Olive oil Classic85%Olive oil is key to cooking and enhancing eggplant, bringing creaminess and finesse.
Greek yogurt Classic84%Greek yogurt softens roasted and smoked eggplant.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with eggplant?
Eggplant pairs especially well with garlic, tahini, extra virgin olive oil, green bell pepper and yellow bell pepper. Garlic is essential for baba ganoush and roasted preparations.
When is eggplant in season?
Best season: summer.
What can I substitute for eggplant?
If you don't have it, try: zucchini, red bell pepper, tomato, okra.