Without a Recipe: Eggplant
Eggplants come in all shapes and sizes – from the delicate, lavender-and-white striped Rosa Bianca to long, slender bright purple Japanese varieties. You’ll see them in shades of green, white, and a rainbow of purples. All share a hearty, meaty bite that’s perfect for roasting, grilling, sauteeing, or frying. Read on for some ideas for quick dinners where eggplant is the star of the show, and check back throughout the summer for more eggplant recipe ideas!
- We love a big bowl of Pasta alla Norma. Saute cubed eggplant, onion and garlic and stir into your favorite marinara. Toss with fresh basil and rigatoni or penne, cubed mozzarella and top with grated parmesan.
- Make a quick babaganoush. Roast eggplant whole at 450 until soft. Cut lengthwise, scoop out flesh and blend with 1 clove garlic, 2 T olive oil, juice of 1 lemon and 2 t toasted sesame oil (or 2 T tahini).Add chopped parsley and serve as a dip with toasted sourdough, use as a sandwich filling, or stir into cooked rice with a little feta cheese.
- Slice eggplant super thin for crispy eggplant chips. Brush with oil, sprinkle with salt, and roast in a single layer at 400 until golden and crisp.
- A freeform eggplant parmigiana makes a fantastic mid-week dinner. Grill or fry rounds and layer with a spoonful of fresh tomato sauce, thinly sliced mozzarella, chopped basil, and a sprinkle of parmesan. Bake at 375 for 15-20 minutes until hot through and through.