Eggplant Extravaganza

Turkish Eggplant Stew

Turkish eggplant stew recips

Here’s a simple, delicious roasted eggplant stew shared with me by a Turkish friend. Eggplant is always abundant in the Mediterranean, so it’s not unusual to find it used widely in many cuisines in the region.  more→

Vegan Eggplant Pizza with Fresh Tomatoes and Olives

Eggplant, fresh tomato, and olive pizza

Make a simple vegan eggplant pizza special by adding fresh tomatoes and olives to the topping. It’s a perfect pizza to make on cool summer evenings, though you can enjoy it year round as long as you can find decent tomatoes. Use tomatoes that are ripe yet firm, and dense and fleshy rather than seedy. Roma (plum) tomatoes are ideal for this.

This pizza goes down easy, so double the recipe to serve a hungry crowd, as this makes 6 slices, serving 2 to 3. Serve with a big colorful salad containing chickpeas for a simple and tasty meal.  more→

Grilled Eggplant Teriyaki

Grilled Eggplant Teriyaki

Eggplant was just made to be grilled, and grilling it with an Asian-flavored marinade brings out the best of its subtle flavor. This is a nice accompaniment to grilled plant proteins — tofu, tempeh, and/or seitan. more→

Eggplant Caponata

Eggplant caponata recipe

Caponata is a relish-like eggplant salad that’s a classic Italian appetizer. Its other characteristic ingredients include fresh tomatoes, celery, and olives. Serve on fresh bread or slices of Italian bread that have been baked until crisp (bruschetta) for a first course before serving a pasta dinner. more→

Pasta Caponata

Pasta Caponata

Serve this tasty pasta salad all year round. It’s flavored with traditional eggplant caponata ingredients (including olives, ripe tomatoes, and fresh herbs), and it’s great for an everyday dinner, potluck, or buffet. It’s best served at room temperature. Photos by Evan Atlas. more→

Couscous Stuffed Eggplant

Couscous-Stuffed eggplant recipe

For this delightful couscous stuffed eggplant, 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→

Marinated Eggplant Pasta Salad

eggplants

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→

Roasted Eggplant Curry

Roasted Eggplant Curry

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.

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Baked Eggplant and Peppers

Baked eggplant and peppers

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→

Anise-Flavored Eggplant

Eggplants in a basket

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.

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Roasted Eggplant Salad with Artichoke Hearts

eggplant and artichoke salad

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.

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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.

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