What to CookFallSummerLists

14 Eggplant Recipes to Take You From Summer to Fall

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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.

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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.

(Almost) Spiceless Eggplant Bharta by Panfusine


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My Mother's Eggplant Parmigiana by Giulia Melucci




Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce by Genius Recipes




Eggplant Baked Pasta (Riggidanella) by Emiko



Roasted Eggplant with Cilantro-Almond Salsa by CarolineWright




Eggplant Dip with Yogurt (Borani-e Bademjan) by Nicholas Day


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



Alice Waters' Ratatouille by Genius Recipes



Miso Quinoa Pilaf with Grilled Cucumber, Eggplant, and Soy Dressing by gingerroot

Tags: menu ideas, eggplant, summer, fall