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Make pickles from eggplant, stuffings and zucchini eggplant

Pickled eggplant

Best Eggplant-Based Dishes: Pickled, Stuffed and More

Eggplant is one of the most commonly used vegetables, and can be found in many different dishes. One thing you might not know about eggplant is that pickling them with vinegar and sugar makes for a great appetizer or even a healthy, vegetarian-friendly meal. Check out this article to learn more about pickled eggplant and other similar dishes!

Pickled eggplant

Pickled eggplant is a great way to show off the vegetable’s flavor. This dish is made by pickling eggplant in vinegar and sugar. The result is a tangy, slightly sweet dish that can be served as an appetizer or as part of a meal.

There are many variations of this dish, so be sure to explore all of them! Japanese recipe calls for pickled eggplant to be used in sushi rolls and stuffed meatballs. Another variation uses pickled eggplant as a base for a spicy sauce that can be used on chicken or beef.

Pickled eggplant recipe:


Add 1 pound eggplant, peeled and sliced into thin rounds
– 1 cup white vinegar
– 1 cup sugar
– 2 cloves garlic, minced
– 1 teaspoon salt

How to prepare:

1. In a large bowl, combine the vinegar, sugar, garlic, and salt.
2. Stir in the eggplant slices.
3. Let the mixture sit for at least 30 minutes or overnight.
4. The longer you let it sit, the better the pickles will be.
5. or drain the pickles and place them in a container. Store in the fridge for up to 2 weeks.

Here are some other condiments you can add:

– Green onions
Minced ginger
– Toasted sesame seeds
– Shredded carrots
– Tamari or soy sauce

Japanese eggplant recipe

Japanese eggplant is a popular vegetable in Japan, where it is most often eaten as a side dish. It is also used in many traditional recipes. In these recipe, the eggplant is simmered in a sweet and savory sauce until it is tender and slightly crispy. The sauce can be served over rice or steamed rice dumplings for a satisfying meal.

One of the most popular eggplant japanese recipes is this dish called ‘miyako-yaki’. This vegetarian Miyako-yaki is a Japanese dish made with eggplant, soy sauce, sake, and mirin. The mirin gives the dish its characteristic sweetness, while the soy sauce and sake give it a savory flavor.

Miyako-yaki is usually served as a main course or side dish. It can be prepared in many different ways, but some of the more common variations include: grilled or broiled eggplant overlaid with tempura batter and deep fried; grilled or broiled eggplant layered with rice and simmered in chicken or beef broth; stir-fried eggplant with tofu and other vegetables.


– 1/2 kg (1 lb) Japanese eggplant, cut into 1-in (2.5-cm) pieces

For the sauce:

– 1/4 cup (60 ml) soy sauce
– 3 tablespoons sake
– 1 tablespoon mirin


1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the eggplant and cook until slightly tender, about 5 minutes.
3. Stir in the soy sauce, sake, and mirin and continue cooking until the sauce is thickened and the eggplant is slightly crispy, about 5 minutes more.

Serve over Japanese rice, noodles or steamed rice dumplings.

Eggplant Stuffing

Eggplant stuffings are a popular and versatile way to add flavor and texture to dishes. There are many different types of eggplant stuffings, each with its own unique flavor and texture. Some common types of eggplant stuffing include:

– The classic eggplant stuffing is breadcrumbs, Parmesan cheese, and eggs: This stuffing is simple but flavorful, and it can be used in a variety of dishes, including shepherd’s pie and macaroni and cheese.

– Ratatouille eggplant stuffing: This stuffing is made up of diced tomatoes, onion, garlic, peppers, and spices. Ratatouille has a complex flavor that can stand up to heavier sauces or gravies. It can be used as the filling for lasagna or cannelloni dishes or as a side dish on its own.

– Tzatziki sauce stuffing: Tzatziki sauce is made up of yogurt, cucumbers, garlic, and seasonings. It can be used as the base for a number of different recipes, including dips like guacamole and pico de gallo or as the dressing for gyros or spanakopita pies.

– Quinoa stuffing: Quinoa is a high-protein seed that has a nutty flavor and chewy texture. It’s often used in dishes that are health-conscious or vegan, like this quinoa stuffing which is made with lentils, tempeh, and olive oil.

Curried chickpea stuffing: Chickpeas have a creamy texture and mild flavor that makes them a great choice for curried stuffed eggplant. The curry spices give this stuffing an extra zing.

– Pesto eggplant stuffing: This stuffing is made with basil pesto and shredded mozzarella cheese. The pesto gives it a strong flavor while the cheese balances it out. It’s perfect for sandwiches or pizzas.

Each of these types of Eggplant Stuffings offer their own unique flavors and textures that can be combined in myriad ways to create some delicious meals! Still not satisfied? Try out this delicious butternut squash stuffing, you wont regret it.

Meatballs with eggplant

There’s nothing like a meatball to warm up your belly on a cold winter day. These little bundles of deliciousness are easy to make, and they can be customized to fit any taste. Here, we’re using eggplant as our base, but you could easily substitute some other type of vegetable or meat if you prefer.

To start, we need to prepare our ingredients. We’ll need some ground beef, bread crumbs, eggs, eggplant and olive oil. In a large bowl, mix together the ground beef and bread crumbs until well combined. Then add in the eggs and eggplant and mix until everything is well combined. Finally, shape the mixture into small balls and set them aside on paper towels to dry for about 10 minutes.

Now it’s time to cook our eggplant balls! Heat up some olive oil in a skillet over medium heat. When the oil is hot, add in the eggplant balls and cook for about 5 minutes per side until they are golden brown and cooked through. Serve immediately with your favorite sauce or dipping sauce!

Zucchini eggplant recipe

Summertime is the perfect time to enjoy a delicious and healthy Zucchini and eggplant recipe. This dish is easy to make, tastes great, and can be enjoyed as a main course or as part of a side dish.


– 2 zucchini, diced
– 1 eggplant, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup olive oil-1 (15 ounce) can chickpeas, drained and rinsed
Add 1 (14 ounce) can diced tomatoes with green chilies, undrained
– 1 tablespoon chopped fresh cilantro or parsley leaves
– 1 lime, cut into wedges

How to prepare:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine zucchini, eggplant, onion, garlic, salt and pepper. Drizzle with olive oil and toss to coat. Spread in a single layer on a baking sheet. Bake for 20 minutes, or until vegetables are tender.
3. In a small bowl, mix chickpeas, tomatoes with green chilies and cilantro or parsley. Season with salt and pepper to taste.
4. To serve, divide mixture among servings. Squeeze lime over top each serving.


A delicious and nutritious dish that is perfect for any occasion, eggplant can be incorporated into a variety of dishes. From pickled to stuffed, these recipes are sure to please. So put on your apron and get cooking – you won’t regret it!