Vegetarian Maqluba (Rice Layered With Tomatoes, Eggplant, and Cauliflower)
Middle Eastern maqluba is a tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.
Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs
A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs—perfect for brunch or a light, summery supper.
Eggplant with Spicy Tomato Sauce
Tender eggplant slices are slow-cooked until deeply browned, served in a rich tomato sauce with tangy feta cheese and a sprinkle of parsley.
Fainting Imam (Turkish Baked Stuffed Eggplant)
The intoxicating aromas of this Turkish dish of baked stuffed eggplant supposedly caused the Muslim priest for whom it was made to faint.
Catalan-Style Ash-Roasted Vegetables (Escalivada)
Eggplant, peppers, onions, and tomatoes slow-roasted over the dying embers of a coal fire. Sounds romantic, tastes delicious.
Mexican Fried Eggplant Sandwich (Vegan Tortas and Pambazos)
Hearty vegan Mexican-style sandwiches made with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
Grilled Eggplant, Broccoli Rabe, and Mozzarella Sandwich
Perhaps if I cut back on the number of options and focused on cooking them properly I could create a vibrant and satisfying vegetable sandwich, complete with contrasting textures and varying flavors.
Eggplant and Tomato Sauce with Israeli Couscous
Turmeric and some other spices used in this recipe are notably Moroccan, and, while in Morocco it's typical to serve the couscous alongside the stew or sauce, here it's stirred all together to keep things quick, easy, and flavorful.
Chinese-Style Steamed Eggplant with Soy Sauce and Sesame Oil
This is a common Chinese cold dish. The idea is to scoop out the flesh after steaming and toss it in oil, vinegar, and whatever other seasonings you have on hand.
Spicy and Chunky Baba Ghanoush
Not your average baba ghanoush—grilled slices of eggplant give this dip a chunky texture, and a hefty portion of hot paprika adds spicy character.
Pasta with Eggplant, Portobella, and Tomatoes
Lots of canned tomatoes, plenty of Parmigiano-Reggiano, a slew of eggplants, and a great microwave-then-cook technique for getting the most out of their texture: That's about all there is to say about this recipe, other than the fact that it takes about 20 minutes to throw together, and is really good, to boot.
Most recipes for melitzanosalata, a Greek roasted eggplant dip, have you roast the eggplant in the oven for 30 minutes until it's completely soft. We grill the eggplant instead and avoid all that oven heat. The final product has a nice cooling effect, with creamy smokiness balanced by the fresh lemon and parsley.
Eggplant with Urfa Biber Yogurt
Eggplant takes well to the dark, sultry flavors of urfa biber, all the more so when charred first over blistering heat. Use a high-fat strained yogurt for the sauce, or it might break.
Braised Eggplant with Tofu in Garlic Sauce
Braised Eggplant with Garlic Sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce. Here, it gets a textural boost from chopped up preserved mustard root.
Sicilian-Style Broccoli Rabe with Eggplant and Capers
A simplified versino of caponata—the classic sweet and sour Sicilian eggplant relish—tossed with bitter broccoli rabe. This is about as flavorful as side dishes get.