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 variation of an eggplant dish appears that frequently on Indian restaurant menus as Baingan Bharata. Once the eggplant has been roasted and is cool enough to handle, this dish comes together quickly and easily. Adding some chickpeas makes it a main dish. This is a good make-ahead dish. Make up to the point before adding the greens and cilantro. Let cool and keep covered or refrigerate until needed, then add the greens and cilantro and heat through. Photos by Evan Atlas.
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 (or serve over grains or pasta) 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.
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 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.
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→