This combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner. Grilled Eggplant & Tomato Pasta Serves 4 Active Time: 30 minutes Total Time: 30 minutes Ingredients 1 pound plum tomatoes, chopped…

Eggplant on the grill is a summer favorite. A brush of olive oil, a sprinkle of salt, and the fire of the grill are all that’s needed to transform firm, spongy eggplant wedges and planks into crispy-squidgy versions of themselves. But why stop there? Take it up a notch with a recipe inspired by Yotam…

The spongy eggplant is classified as a berry or fruit but is typically used as a vegetable in dishes around the world. For centuries, people have relied upon this food for its nutritional and medicinal value. An encyclopedia of traditional Chinese medicine from China’s Ming Dynasty, the “Compendium of Materia Medica,” claims the eggplant uniquely…

These pesto topped eggplant halves are a Seriously Simple side dish for fish, poultry or meat. They are also good as a first course, quartered and served with a drizzle of tomato sauce. I am partial to the slender, dark purple eggplant variety. They usually have a milder flavor that is sometimes slightly sweet since…

By Gretchen McKay From Pittsburgh Post-Gazette I’m a sucker for eggplant in any form, but really adore it in Chinese food, especially when it’s tossed in a spicy garlic sauce accentuated with the gentle heat of chili. So the second I saw the cover of Hannah Che’s stellar new cookbook, “The Vegan Chinese Kitchen,” man,…

Ground lamb is essential in making this Greek-inspired dish, first browned, then simmered with tomato sauce, rosemary, and warm spices for depth of flavor. The meat sauce is layered with baked eggplant slices and then finished in the oven with a little melted cheese—rather than a full layer of bechamel. I love this lighter take…

Summer isn’t officially over until I make a few trays of eggplant parmigiana to freeze for the colder months. The rich, cheesy layers are a joy to eat warm, even in the hot summer months. But nothing beats the utter pleasure of biting into a thick, piping hot, intensely savory slice of it on a…

It’s the end of summer, so why not go out with a bang and make caponata? Caponata is a Sicilian vegetable stew or compote. It slightly resembles Provencal ratatouille, but while both are tomato-rich stews consisting of a bounty of summer vegetables and aromatics influenced by their geography, they diverge from there. Ratatouille typically includes…

Home cooking at its best, this delicious gratin is perfect for a mid-week supper, as it can be assembled ahead of time and then finished when needed. Don’t be intimidated by the separate steps of frying the eggplant rounds and making the béchamel; it all comes together quickly. To make it easier and save time…

You won’t be able to stop eating these deep-fried eggplant strips. The combination of crisp outsides and tender, creamy insides makes this classic Spanish tapa totally irresistible. I like cutting the eggplant, skin and all, into 4-inch sticks, but it’s just as delicious if you slice it into rounds. It just depends on how and…