This delightful pasta dish, filled with roasted eggplant and peppers, 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.
Serve this tasty cold pasta salad, flavored with traditional eggplant caponata, for a family dinner, potluck, or buffet. more→
For this delightful stuffed eggplant dish you can use regular couscous, or try it with Israeli couscous, as shown in the photo. Regular couscous has more of the look and feel of a grain; Israeli couscous more like a tiny pasta. If you’re looking for a gluten-free variation, you can substitute quinoa, which is also excellent in this preparation. more→
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 * more→
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.
Eggplant and peppers, two companionable vegetables, are combined in a delicious casserole with a creamy, cheesy (vegan) topping. Serve with a simple grain or pasta dish and a colorful salad augmented by beans or chickpeas. more→
Ingredients and seasonings in this dish straddle Asian and Italian cuisines, combining eggplant with anise-flavored fennel. Serve it with rice and some green veggies, simply prepared (greens, broccoli, or broccoli rabe), and a fresh salad augmented with chickpeas. Contributed by Susan Jane Cheney.
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.