Eggplant recipes: roasted, stewed and crispy

Thin, lacy roti jala for scooping up a spoonful of fragrant curry sauce, with tender grilled eggplant as a savory filling. A contemporary, vegetable-rich lunch inspired by the Malaysian pancake.

In this Malaysian gulai, aubergine softens in a fragrant sauce of coconut milk, chilli, turmeric, ginger and lemongrass. Served with rice and fresh cucumber, it makes a complete meal in which the mild vegetable absorbs the spices beautifully.

Soft, golden-fried eggplant is topped with a spicy sambal berlada made with red chili, shallot and garlic. Warm rice makes it a satisfying lunch, while lime keeps the rich flavors fresh.

Pecel terong is all about two distinct textures: eggplant with soft, almost creamy flesh and a spicy peanut sauce with a tangy note of tamarind. Charring the skin all around gives the vegetable extra depth.

Soft aubergine with deeply browned cut sides gets a fresh lift from tomato, parsley and lemon. Garlic crumbs add a savoury, crunchy contrast. Serve this side dish warm, for example alongside legumes or grilled fish.

Thin slices of eggplant get a light coating that fries up golden and crisp, while the flesh turns tender. Parsley, garlic and lemon add a fresh, savory finish.

Thin slices of aubergine and ripe tomato bake slowly with garlic, thyme and olive oil until tender and lightly golden in places. Serve this Provençal tian warm or at room temperature, with bread and a green salad.

Soft, slightly smoky eggplant flesh gets a fresh lift from lemon and parsley. Spoon the spread onto crisp toast and serve with radishes and a green salad for lunch.

Soft, roasted eggplant with a glossy miso-mirin coating gets a savoury, lightly sweet crust under the grill. Served with rice, this Japanese-inspired vegetable dish makes a complete meal.

Tender fried eggplant gets a short, flavourful sauce of tomato, garlic and basil in this Neapolitan antipasto. Serve the dish warm or at room temperature, with bread to mop up the sauce.

This Sicilian caponata combines gently stewed eggplant and celery with tomato, olives and capers. Vinegar and sugar create agrodolce: a fresh, lightly sweet balance that really comes into its own once the caponata has cooled.

Tender yellow lentils, chunks of carrot and eggplant, and a broth with tamarind and sambar powder: this sambar is warmly spiced, tangy and hearty enough to serve with rice as a main course.

Thin slices of aubergine get a light, golden-brown coating and stay soft inside. Cool yogurt with dill and lemon, plus tangy, crisp shallots, keep every bite fresh.

Tender, smoky eggplant gets a spoonful of fragrant scallion oil and a bright lime and fish sauce dressing. Serve the dressing on the side so everyone can adjust the salty-sour balance to their liking.

Roasted aubergines stuffed with soft bread, garlic, herbs and Corsican brocciu: hearty and savoury, with a fresh tomato sauce on the side. Ricotta is a practical substitute if brocciu is unavailable.

This vegetarian dalca combines tender red lentils with pieces of eggplant and potato that hold their shape. Cumin, coriander, turmeric and warm spices give the sauce depth; a squeeze of lime adds a fresh note at the table.

Soft, roasted aubergine gets a fresh filling of bulgur, tomato, lemon and parsley. Walnuts add a bit of crunch, while a spoonful of garlic yoghurt makes the dish creamy and gently tangy.

Tender roasted eggplant wraps around a fresh ricotta filling with lemon and basil. The rolls are briefly warmed in a thin layer of tomato sauce; serve with bread to mop up the sauce.

Roasted aubergine is filled with juicy tomato, garlic and parsley, with breadcrumbs for a golden, crisp topping. Serve the halves lukewarm with a fresh green salad: a substantial lunch with soft and crunchy textures.

Tender roasted eggplant gets a kick from a quick sambal with chili, garlic and shallot. Toasted coconut and lime add crunch and freshness. Serve it as a colorful side dish, for example with rice.

In this Provençal vegetable stew, the aubergine, courgette, pepper and tomato are browned separately first. Then they simmer gently together: this keeps each vegetable’s flavour distinct and stops the dish from becoming watery.

Pasta alla Norma brings Sicilian flavors together in a simple dish: tomato sauce with garlic, golden-fried eggplant, basil, and salty ricotta salata. Fry the eggplant separately so it browns and remains a firm contrast to the sauce.