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.


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


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