Eggplant Extravaganza
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This delightful pasta dish, filled with roasted veggies, will pique your senses. Make it for a family dinner, buffet entrée, or potluck dish. It could even make a great barbecue side dish, if you cook the veggies on the grill instead of in the oven. Adapted from Pasta East to West by Nava Atlas.
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Serve this tasty cold pasta salad, flavored with traditional eggplant caponata, for a family dinner, potluck, or buffet. Read More→
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Couscous, which is presteamed, cracked semolina, is among the lightest and fluffiest of grains. It makes an excellent bed for bean and vegetable dishes and is also ideal as a stuffing, as it quickly absorbs all the flavors around it. This recipe is from Vegetariana (Amberwood Press, 1999) by Nava Atlas. Read More→
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The eggplant in this luscious pasta salad takes on a crunchy, almost pickle-like texture, and the zingy marinade penetrates its every fiber. You have to make this one the day before you plan to eat it, but it’s totally worth the wait. Excerpted with permission from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude Read More→
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I love this stew as a side dish, pizza or pasta topping. Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers.
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This is a simplified adaptation of a vegetable dish appears that frequently on Indian restaurant menus as Baingan Bharata. It features roasted eggplant, which is so easy to prepare, and so versatile. Once the eggplant has been roasted and is cool enough to handle, this dish is made quickly and easily. Adding some chickpeas makes it a main dish.
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Eggplant and peppers, two companionable vegetables, are combined in a delicious casserole. Read More→
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To honor Jason and the Argonauts and seasonal eats, here’s a briam — a Greek casserole of seasonal summer veggies. Many traditional recipes are oil guzzlers (fancy that). This has less oil but loads of flavor from the veggies themselves, and the produce and time does the work for you. Crusty on top, juicy on the bottom, it’s good over brown rice, quinoa or with crusty bread for soaking up sauce. Serve with a Greek—or any—salad.
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