Eggplant Extravaganza

Creole Stuffed Eggplant

Eggplants in a basket

This delicious stuffed eggplant dish is inspire by recipes I came across in old Creole cookbooks. more→


Roasted Eggplant Salad with Artichoke Hearts

Eggplant and parsley on table

This roasted eggplant salad complements mild tomato-based pasta dishes as well as most any kind of grain or bean dishes. Artichoke hearts add a nice flavor and texture contrast to the smoky, mellow flavor of the roasted eggplant.



Eggplant Lentil Ragoût

Fresh eggplants

Eggplant and lentils make for a delicious combination of flavors and textures, in a recipe designed for the slow cooker. Just add a green salad for a satisfying meal. Use a medium (approximately 4 quart) slow cooker. Excerpted  from The Vegetarian Slow Cooker* by Judith Finlayson. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved.



Fresh Tomato, Eggplant, and Olive Pizza

Tomatoes and eggplant in basket

A trio of delectable toppings—tomatoes, eggplant, and olives—make a simple vegan pizza special. Adapted from Vegan Express. more→


Nasu Dengaku (Japanese Eggplants Broiled with Miso)

Japanese miso eggplant appetizer

Japanese eggplants are broiled (or grilled, if you have the time), spread with a sweetened miso mixture, and then broiled again for a few seconds. The results are creamy, smoky eggplant with a sweet and salty sauce. You’ll notice that my recipe contains agave nectar, which is hardly a traditional Japanese ingredient. You can choose to substitute sugar, or you can try another natural sweetener, but you may need a little more because agave is sweeter than sugar and much sweeter than, for example, rice syrup or barley malt syrup.

Stay away from maple syrup or any sweetener that’s strongly flavored, though; the sweetener’s just there to sweeten, not to deliver any flavor. Recipe and photos contributed by Susan Voisin, FatFree Vegan Kitchen. more→