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

Eggplant baked around seasoned veal, topped with melted cheese, in a pool of fruity tomato sauce
Freddy’s Pizzeria | Best Casual Italian Food in Chicago

CICERO, IL

Peaches ‘n’ Such

MONETTA, SC

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

GRANTS PASS, OR

Depot 62

VT

Parrain’s Seafood

BATON ROUGE, LA

Bergeron’s Boudin and Cajun Meats

PORT ALLEN, LA

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