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The eggplant -- in all its oddly-shaped glory -- is the perfect bridge between summer and fall. Its season spans from early July to mid-October, enduring both blistering heat and nippy scarf weather. It's a familiar face to comfort you as the leaves begin to brown and the air starts to crisp.
More: Since eggplants come in all shapes, sizes, and colors, no two are alike -- get to know yours.
Plus, this friend of yours is very accommodating: When it’s hot out, the velvety texture of the eggplant is delicious in cold preparations like dip; when it’s cold out, that same texture thickens up a stew. It can be served whole, chopped, sliced, or puréed, and you can fry it, bake it, or roast it -- really, it can be anything you want. The eggplant is a people pleaser -- try one of these recipes and see for yourself.
Ricotta-Stuffed Grilled Eggplant with Grilled Tomato Sauce by CarolineWright
Spicy Eggplant Pasta by Gena Hamshaw
Baba Ganoush by Jodi Moreno
Parmigiana Bianca ("White" Eggplant Parmigiana) by Emiko
Silky Sweet & Sour Eggplant Caponata by Brooklyn Salt
Barbara Kafka's Marinated Eggplant by Genius Recipes