7 exciting eggplant recipes including pilaf, caponata and parm

7 exciting eggplant recipes including pilaf, caponata and parm


While eggplant can be a divisive ingredient, when handled right, it’s downright delicious. And from summer to early fall they are at their peak. Whether you love them and are looking for new ways to enjoy nightshades, or aren’t a fan but are trying to rethink your feelings about eggplant, these recipes will do the trick. And if you’re looking for even more ways to serve this amazing ingredient, check out the Recipe Finder for more ideas.

Eggplant Steaks With Seasoned Yogurt, Nuts And Pomegranate, above. “This is a dish that tastes as good as it looks,” writes cookbook author Reem Kassis. “The herbs, pomegranate seeds and nuts adorn the yogurt-coated aubergine slices like little gems.”

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Grilled Eggplant, Zucchini and Poblano Ciabattas With Queso Fresco. A tart cilantro vinaigrette adds tons of flavor to the grilled veggies packed in these Mexican-style sandwiches from cookbook author Pati Jinich.

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Eggplant Pilaf. This one-pot meal from cookbook author Nik Sharma features eggplant in a fragrant rice pilaf with peas and pumpkin seeds.

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Grilled Eggplant Roll-Ups With Spinach And Goat Cheese. This recipe from Nourish columnist Ellie Krieger is packed with produce. “Baked until bubbly, the dish comes out of the oven with real comfort food appeal, filling and warm, yet fresh and vegetable-focused, with the sunny essence of summer,” Krieger writes.

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Eggplant Bruschetta With Hazelnut Skordalia. Roasted aubergine tops toasted bread spread with skordalia, a coarse Greek puree made from bread, toasted hazelnuts, garlic, lemon juice, vinegar and water.

Roasting nuts on the stove, in the oven or in the microwave

Sheet Pan Caponata and Couscous With Goat Cheese. “This version of the Sicilian eggplant dish is made on a baking sheet in the oven, so you don’t have to worry about frying or baking,” says staff writer Daniela Galarza. It is served on top of airy couscous with spicy goat cheese.

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Eggplant Parmesan Rolls. I love eggplant parmesan, but I hate making it because of the multi-step breading and roasting that most recipes require. This genius take from staff writer Becky Krystal simplifies all that by toasting the eggplant with a breadcrumb topping for similar results without all the mess.