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Papoutsakia greek dish: baked stuffed eggplants with beef mince, tomatoes, topped with bechamel sauce with cheese, served on a plate on dark concrete background with ingredients, top view, flat lay

Eggplants on a wooden table on a green lawn background

Gourmet Balkan Moussaka with aubergine and tuna in creamy sauce on white plate

Recipe inspired by Yottam Ottolenghi of, red onions halved that have been placed onto to a hot skillet for 5 or so minutes then baked in the oven for a further 15 minutes or so. The baked onions are then placed into serving dish with a pomegranate syrup and served with goats cheese and chives. Served with fresh french bread, overhead view, colour, horizontal format with some copy space.

$Moussaka is a very typical Greek dish. \nIt is an eggplant- or potato-based dish and very similar to Shepherd's pie.\nWhat we had at a Greek restaurant was eggplant-based.$

Stuffed aubergine. Wooden background. Top view.

Traditional delicious Turkish food; Meat and Eggplant dish, (Turkish name; Karniyarik)

Parmigiana di melanzane: baked eggplant - italy, sicily cousine.

Baked eggplant, meat stews, tomatoes, cheese, delicious Italian dish healthy nutrition. Clean food

Eggplant lasagna with tomato sauce and mozzarella

$The method for creating century eggs likely came about through the need to preserve eggs in times of plenty by coating them in alkaline clay, which is similar to methods of egg preservation in some Western cultures.[4] The clay hardens around the egg and results in the curing and creation of century eggs instead of spoiled eggs.\n\nThe century egg has at least four centuries of history behind its production. Its discovery, though not verifiable, was said to have occurred around 600 years ago in Hunan during the Ming Dynasty, when a homeowner discovered duck eggs in a shallow pool of slaked lime that was used for mortar during construction of his home two months before. Upon tasting the eggs, he set out to produce more – this time with the addition of salt to improve their flavor – resulting in the present recipe of the century egg. An alternate story involves a young duck farmer by the name of Shuige (水哥, lit. water-brother), also from Hunan, leaving duck eggs in the garden of a woman by the name of Songmei (松妹, lit. pine-sister) as a courting gesture. The eggs were not discovered until the woman cleaned out the ash pit half a month later where they had turned into century eggs. In her honour, the farmer named the transformed eggs with their delicate crystalline patterns on their surfaces \$

Eggplant sliced with bechamel and cheese gratin

Italian mini pizza . Aubergine (eggplant ) with mozzarella cheese and basil . On rustic background top view

Serving of baked eggplant cut in half and stuffed with ground beef, tomato and other chopped vegetables, lavash bread on the side

fresh black eggplant on bamboo sieve on white background

Fried Eggplant On The Table, Greek Starter

Halved gratin aubergine baked in oven with cheese and tomato

Baked stuffed eggplant with cheese and tomatoes

grilled eggplant and green salad in white plate on restaurant table.

Traditional greek moussaka in white plate on black wooden table background

A variety of food items are displayed in an appetizing way.

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