Eggplant

The flexibility of eggplant lends the deep purple fruit to Creole cuisine, as in eggplant Pontchartrain, which is topped with crabmeat hollandaise; to Italian cuisine’s eggplant parmigiana; to deep South deep frying; to Thai stir-fries; and to vegetarian menus as a substitute for meat. The reason it works so well in so many different dishes is that its own taste is minimal, but its spongy flesh does a wondrous job of absorbing and holding the flavors of whatever’s around it.

Restaurants With This Dish

Tightly packed Thai salad rolls accompanied by peanut and soy-based sauces.
Ban Mai Thai

GRANTS PASS, OR

Freddy’s Pizzeria

CICERO, IL

Prejean’s

LAFAYETTE, LA

Parrain’s Seafood

BATON ROUGE, LA

Nom Wah Tea Parlor
Nom Wah Tea Parlor

NEW YORK, NY

Depot 62

VT

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