Eggplant Extravaganza

Pasta alla Norma

Pasta Alla Norma recipe

Pasta alla Norma is one of those great classic Italian recipes that’s simple and healthy. Its basic embellishments are eggplant, onion, garlic, and basil. It’s quick, too — in the time it takes to boil the water and cook the pasta, the sauce is started and finished. Be generous with the red pepper flakes if you like a little spice to your pasta dishes— they really give the flavor a boost. Serve with a colorful salad to which chickpeas are added for extra protein. more→

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Eggplant and Tomato Spread

Bruschetta with Eggplant and tomtato spread

This spread featuring eggplant with a hint of tahini is reminiscent of baba ghanouj, but gives tomatoes a starring role as well. It makes a lovely late-summer appetizer. Serve with Bruschetta, wedges of whole grain pita bread, or pita chips.

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Spicy Szechuan-Style Eggplant

Szechuan eggplant with tofu

This recipe is based on one of my favorite Chinese take-out dishes—spicy eggplant—with a lot less oil than its restaurant counterpart. I’ve devised this lower-fat version as a way to satisfy my craving for it. Add tofu to make it more of a main dish. This can be served over noodles or rice. If you love eggplant, it’s really tasty any way you present it. more→

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Baked Eggplant Stacks with Cashew Ricotta

Baked eggplant stacks with tofu ricotta

A twist on a classic Italian meal features baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and your favorite marinara sauce. Just add a colorful salad and fresh whole grain bread (or a simple pasta or grain dish) for a fantastic meal. Make sure to start soaking the cashews and pine nuts for the “ricotta” well ahead of time. Contributed by Jennifer Strohmeyer, from Virtually Vegan Mama. more→

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Classic Ratatouille

ratatouille stew recipe

This classic French vegetable stew is a perfect way to enjoy several abundant summer garden vegetables — eggplant, zucchini, peppers, and tomatoes —in a single, savory dish. Fresh basil, and oregano or thyme provide extra pleasure for both the palate and the eye. Serve on its own with crusty bread, or over pasta or polenta. more→

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Baba Ghanouj (Middle Eastern Roasted Eggplant and Tahini Dip)

Baba ghanouj

An eggplant lover’s delight, baba ghanouj is a classic Middle Eastern spread meant to be scooped up on wedges of pita bread. It’s also good as a dip for raw veggies.
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Eggplant Paprikash

Eggplant Paprikash

As part of my agenda to convert everyone into Eggplant Lovers (aka Aubergine Admirers and Brinjal Buddies), I’ve transformed the traditional Hungarian chicken paprikash into a vegan dish worthy of an eggplant. Mild Hungarian paprika gives the sauce its vibrant color and rich, distinctive flavor, while tofu “sour cream” adds creaminess and zing. Recipe and photo contributed by Susan Voisin, Fatfree Vegan Kitchen.

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Creole Eggplant Soup

Creole Eggplant soup recipe

From an old Creole recipe, this offbeat eggplant soup was a  favorite discovery on a trip to New Orleans many years ago. It makes a wonderfully warming soup for winter or early spring. It’s believed that the soup originated locally due to the abundance of the eggplant crop in the region. more→

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