Author: Lynda Hotch Balslev
This is the perfect way to eat your vegetables and add another recipe to your list of vegetarian meals. The dish can be served alone or over angel hair pasta. Any leftover stuffing can be used the next...
Author: Elise
Author: Meryl Rothstein
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Author: Yasmin Khan
Author: Stratta
Eggplant pieces absorb the flavors to create a delicious tomato sauce served over ziti, complemented by cheese pita bread. You may easily coordinate the three parts of the recipe (pasta, sauce, pita) to...
Author: toezar
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
This recipe works best when baked in a convection oven, it allows the herbs to fully flavor the dish.
Author: Maryanne
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over...
Author: Anna Stockwell
Author: Claire S. Kedeshian
Author: Donna Smith
When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant...
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of...
Author: Alison Roman
This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard, salty cheese. If you can't find kasseri cheese,...
Author: Jeanne Thiel Kelley
My mom used to make this all the time when we were growing up, and it is fabulous. It is inexpensive to serve a large crowd, hearty enough to please vegetarians and meat lovers alike, and is versatile...
Author: Anonymous
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Author: Sami Tamimi
Author: Rosalind Bergeron
Author: Ruth Cousineau
Author: Paul Grimes
Author: Susan Spicer
Author: Joe Yonan
Author: Bon Appétit Test Kitchen
Penne, sauteed eggplant, and garlic with a tomato sauce. Serve with Parmesan cheese on top.
Author: Jenn
Make eggplant in the air fryer for a wonderful texture, but also a healthier version than fried eggplant without anywhere near the mess to clean up.
Author: Ben Mims
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Author: Anna Maria Musco Dominici
These tasty vegetables can be cooked on skewers or thrown straight on the barbecue. Serve them hot or at room temperature. As cold leftovers, they're great with crusty bread.
Author: stackhawkley
Eggplant is baked, not fried, making this delicious and healthy dish. Great as a side or just as a meal itself.
Author: aborodenko
Author: Diane Kochilas
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer