Eggplant

14 Reasons Eggplants Are Our Favorite Nightshades

September 30, 2015

While not quite as divisive as cilantro, eggplant tends to be a love-it-or-hate-it vegetable. But those who love it know just how magic eggplant can be: It takes on any shape you want it to—grilled as rounds, creamy and melting as a dip, chopped and saucy in pasta—and whether you plan to put it in a curry, a casserole, or a pita, it'll turn out just right. Here's are 14 recipes to get you started:

Grilled Eggplant Agrodolce with Mint and Fresno Pepper by Sarah | strawberryplum

Agrodolce

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Spicy Eggplant Pasta by Gena Hamshaw

Pasta

 

Escalivada (Catalan Roasted Vegetables) by Marian Bull

Roasted

 More: You've got the eggplant. Here's how to prep it.

 

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

Polenta

 

Fish Sauce-Simmered Eggplant (Nasu No Kaiyaki) by Nancy Singleton Hachisu

Japanese

 

Pasta alla Norma (Eggplant and Tomato Pasta) by Emiko

Pasta alla Norma

 

Bhartha (Spicy Indian Eggplant) by Kendra Vaculin

Bhartha

 More: Can't decide where to start? Our team weighs in on their all-time favorite eggplant recipes.

 

Egg and Eggplant Sandwich by fiveandspice

Sandwich

 

Roasted Eggplant with Cilantro-Almond Salsa by CarolineWright

Roasted

 

Vegan Lasagna with Roasted Vegetables by Gena Hamshaw

Lasagna

 

Barbara Kafka's Marinated Eggplant by Genius Recipes

Marinated

 

Purnima Garg's Eggplant and Tomato Curry by luvcookbooks

Curry

 

Zhajiang Noodles with Eggplant by Madame Huang

Noodles

 

Eggplant and Tomato Stew with Pomegranate Molasses by Louisa Shafia

Pomegranate

Are you pro-eggplant, or do you steer clear? What your favorite way to eat them? 

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4 Comments

Pumpkiness October 3, 2015
Baba ghanoush
 
Monica September 30, 2015
I *heart* eggplant as well!! I love it in moussaka and stews. Recently though, I discovered how delicious it is baked into a loaf instead of bananas or zucchinis. I made it with rye flour, sweetened with a little maple syrup, tossed in chopped dark chocolate and walnuts, and used 2 whole cups (1 whole eggplant) of grated eggplant in the batter. I posted the recipe actually and I promise you it is really delicious!! Even those who claim to dislike eggplant have devoured it. Bottom line: don't be afraid to bake with eggplant. <br />If interested in the loaf: https://food52.com/recipes/38525-maple-chocolate-chip-eggplant-bread-with-walnuts<br />I think I'm going to try Elaine's recipe though because that sounds like a perfect side dish to the chicken I have in the oven. :)
 
ElaineStLouis October 4, 2015
How did the planks turn out? I love moussaka, too. I have 3 pans in the freezer for winter dinners! And baba ghanoush freezes especially well, too.
 
ElaineStLouis September 30, 2015
i *heart* eggplant. I love to salt and drain them for 30 minutes, peeled and cut into small planks. Then dust them with seasoned flour and brown in olive oil, drain on paper towels. Then adding a little butter to the pan, saute some minced garlic, then deglaze the pan with white wine, and some hot pasta water and toss the juices with cooked pasta, sprinkle with parm and top with the crispy, nutty eggplant planks. Simple and elegant.