This is more inspiration than recipe. The original idea came from Fine Cooking magazine.
Grilled Eggplant Sandwiches
eggplant
Eggplant and Herb Pickle
This Persian pickle is a great way to serve eggplant. I got the original recipe from Saveur magazine. The dried mint is a totally Arabic thing. Don’t substitute fresh. Just skip it if you don’t have dried.
Eggplant Hash
This recipe is from Deborah Geering, local vegetarian food writer. She suggests it’s perfect with eggs and toast. Peppers are sort of “required” for hash, so if you don’t have any, run to your favorite local farmers market and pick some up. Any pepper will do – bell peppers, fancy Italian frying peppers … even hot peppers depending on how much heat you like.
Eggplant Un-Parmesan
The plethora of eggplant we’ve been receiving can be as daunting to some as a weekly small bag of okra. This recipe from Mark Bittman can be served as is, or over cornmeal mush or polenta if you still have some Riverview ground corn in your freezer from last year.
Eggplant/Squash Baba Ghanoush
I find it interesting that in all our eggplant recipes, we don’t have one for baba ghanoush. Well, that’s what I’m making from the eggplants in the box. Truth be told, it’s one of the few ways my husband will eat eggplant.
This one is from “Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi” by Yotam Ottelenghi and actually uses squash. I’m going to use up the squash from today’s box, but augment it with eggplant. This is a pretty fancy version, but worth knowing about.
Stuffed Eggplant
I love this vegan stuffed eggplant. I grew up eating bulgur but my mom never thought about seasoning it this way. The bulgur is delicious by itself, or stuffed into one of those eggplants in your box.
Layered Vegetable Torte
This one takes its inspiration from the New York Times. It will use the eggplant, squash, peppers, tomato, onion and garlic. There are a million vegetable torte ideas out there. I like this one right now because it calls for grilling the vegetables. That’s a way to keep the heat out of the kitchen as much as possible. And adds another layer of flavors to the dish.
Eggplant Caprese Salad
An update of the traditional caprese salad from Better Homes and Gardens magazine.
Grilled Eggplant Parmesan Salad
Amy Wisniewski from Chow.com took all the ingredients of Eggplant Parmesan and created a grilled bread salad.
Ratatouille
This is James Beard’s recipe, adapted from his book, “Beard on Food.” You know – the James Beard of the James Beard Awards that our chefs are all so anxious to win every year?
This is a classic Provencal dish, perfect with grilled meat or fish or as a filling for an omelet or as dinner all by itself. The Beard folks note that in France it’s often presented as an appetizer with a drizzle of olive oil and vinegar and a sprinkling of chopped parsley. Toss in one of those jalapenos if you like.