Grilled Ratatouille

 

Ingredients:

• 2 zucchini, cut into quarters lengthwise
• 2 yellow squash, cut into quarters lengthwise
• 2 Japanese eggplant, halved lengthwise
• 2 red bell peppers, stemmed, seeded, and quartered
• 2 yellow bell peppers, stemmed, seeded, and quartered
• 2 red onions, quartered
• 1 pint cherry tomatoes
• 1/2 cup olive oil, plus 2 tablespoons
• Salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh oregano leaves
• 1/4 cup finely chopped flat-leaf parsley leaves

Preparation:

1. Preheat grill to medium-high. 
2. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

foodnetwork.com

Eggplant Steaks with Leek Puree

 

Ingredients:

• 1 medium eggplant, sliced 1/2″ thickness lengthwise
• 1.5 cups small radishes (quartered)
• 2 small yellow onions, diced
• 3 small leek stalks, chopped
• 2 cloves garlic (minced)
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil, plus an extra tablespoon for cooking pan
• 1 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup vegetable broth

Preparation:

1. Preheat the oven to 425°F and prepare a 15″x10″ baking sheet with parchment paper.
2. In a large mixing bowl, toss together radishes, onions, leeks, garlic, olive oil, salt, and pepper until well coated. Transfer to baking sheet. Then bake for 18-20 minutes or until golden.
3. Meanwhile, heat a large pan (preferably with grill lines) to medium-high. Coat with the remaining tablespoon of olive oil, brushing on oil if using a grill pan.
4. When heated, lay the eggplant slices on the pan, brush with balsamic vinegar, and cook for about 6 minutes on each side or until browned and cooked thoroughly. After flipping, coat the other side with vinegar.
5. When the baking is finished, set aside the radishes and transfer the remaining ingredients into a food processor along with the vegetable broth. Make sure to set aside extra radishes, and leeks to garnish. Then, purée until smooth.
6. When ready to serve, spread the purée onto the plate, lay an eggplant steak on top, and top with radishes, leeks, and micro greens (optional). Share, and enjoy!

misfitmarket.com

Shitake Eggplant Lettuce Wraps

 

Ingredients:

• 10 ounces shiitake mushrooms, washed and de-stemmed
• 1 large Japanese eggplant, peeled 
• ½ stick Country Crock Plant Butter
• ½ cup diced shallots 
• 3 cloves garlic, diced
• 3 tablespoons minced ginger
• 8 ounces water chestnuts, sliced 
• 1 tablespoon nutritional yeast 
• 2 tablespoons mirin 
• 3 tablespoons tamari 
• 1 tablespoon rice vinegar 
• 1 teaspoon toasted sesame seed oil 
• 1 small Thai chili (optional)
• Salt and pepper, to taste 
• 1 head of bibb lettuce
• 1 head of iceberg lettuce

To Garnish:

• Salted peanuts, chopped
• 1 small red bell pepper,  de-seeded and thinly sliced
• Cilantro, chopped
• Thai basil, chopped
• Mint leaves, chopped
• Fresh lime juice

Preparation:

1. Chop mushrooms and eggplant into small bite-size pieces. In a large skillet, add plant butter and melt over medium-high heat. Once sizzling, add mushrooms and eggplant with a sprinkling of salt. Cook for about 8 minutes, stirring halfway through with a wooden spatula until the mixture begins to brown. 
2. Add shallots, garlic, ginger, and chestnuts. Continue to cook for 5 minutes, stirring often, until the shallots are soft and tender. 
3. Add mirin to deglaze the bottom of the skillet, scraping the bottom as needed. Add nutritional yeast, tamari, and toasted sesame seed oil (and Thai chili, if using). Mix well and cook for a few more minutes. Give the mixture a taste and season with salt and pepper to your liking. The eggplant should be soft and caramelized. If not, continue to cook on medium heat until it is thoroughly cooked. 
4. Separate the lettuce leaves and stack one to two pieces of bibb lettuce inside a larger piece of iceberg. Fill each lettuce cup with a few tablespoons of the cooked mixture. Sprinkle a hefty amount of chopped peanuts, fresh cilantro, Thai basil, and mint over top, and squeeze fresh lime juice over the wraps to complete the dish. Enjoy immediately!

mississippivegan.com

Eggplant in Tomato Sauce

 

Ingredients:

• 1 medium eggplant, peeled and diced (about 12-16 oz.)
• 2 tbsp. olive oil
• 12 oz. cherry tomatoes, cut in half
• 2 garlic cloves, minced
• ½ tsp. sea salt or to taste
• ¼ tsp. pepper or to taste
• ⅛ tsp. red pepper flakes or to taste
• 1 tbsp. chopped dill

Preparation:

1. Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.
2. To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.
3. Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.
4. Lastly, add the eggplants and dill to the tomato sauce. Stir, and cook until everything is hot. Serve.

eatsomethingvegan.com

Stuffed Eggplant Parm

 

Ingredients:

• 1 1/2 c. marinara, divided
• 2 medium eggplants halved
• 1 tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 c. chopped tomatoes
• 1 large egg, lightly beaten
• 2 1/2 c. shredded mozzarella, divided
• 1/4 c. freshly grated Parmesan
• 1/4 c. Italian bread crumbs
• Freshly sliced basil, for garnish

Preparation:

1. Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around the skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
3. Transfer mixture to a bowl and add tomatoes, egg, 1 cup of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
4. Bake until eggplants are tender and cheese is golden about 50 minutes.
5. Garnish with basil before serving.

https://www.delish.com/cooking/recipe-ideas/recipes/a55046/stuffed-eggplant-parm-recipe/

Grilled Ratatouille Tartines

 

Ingredients:

• 1 zucchini, sliced in half lengthwise
• 1 medium eggplant, sliced into ¼-inch thick rounds
• 1 red bell pepper, halved, ribs and seeds removed
• 3 whole scallions
• extra-virgin olive oil, for drizzling
• sea salt
• 1 cup halved cherry tomatoes
• 1 garlic clove, minced
• 1 teaspoon sherry vinegar
• 1 teaspoon herbs de Provence
• ¼ cup chopped fresh basil
• 8 slices of good bread, toasted
• hummus or goat cheese

Preparation:

1. Preheat a grill or grill pan over medium heat.
2. Drizzle the zucchini, eggplant, red pepper, and scallions with olive oil and a few pinches of salt. Grill until charred, about 3 minutes per side.
3. Remove the vegetables from the grill, let cool slightly, then chop everything into 1-inch pieces. Toss them in a mixing bowl with the cherry tomatoes, garlic, sherry vinegar, herbs de Provence, and basil.
4. Season to taste, then serve on toasted bread with a spread of goat cheese or hummus.

https://www.loveandlemons.com/grilled-ratatouille-tartines/

Baked Za'atar Eggplant Fries with Lemon Tahini Dip

 

Ingredients:

For the Fries:

• 1 large eggplant
• 1/2 cup all-purpose flour
• 3/4 cup panko breadcrumbs
• 3 tablespoons grated Parmesan
• 1/4 cup za'atar spice blend
• 1 teaspoon kosher salt

• Pinch cayenne pepper

• 2 large eggs

• Flaky salt (like Maldon), to finish

For the Dip:

• 1/2 cup tahini
• 1 tablespoon sour cream
• 2 tablespoons lemon juice
• 1 teaspoon apple cider vinegar
• 1 tablespoon tamari (or soy sauce)
• 1/4 teaspoon garlic powder
• 1 teaspoon za'atar spice blend
• 2 to 4 tablespoons water, to thin

Preparation:

1. To make the eggplant fries, preheat the oven to 425°F. Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet)

2. Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside.

3. Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl, combine the breadcrumbs, Parmesan, za'atar, salt and cayenne.

4. Roll the eggplant spears in the flour, dunk them in the egg, and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy, about 15 minutes. Sprinkle the tops with flaky salt.

5. While the fries are baking, combine all the ingredients for the dip except the water in a small bowl. To thin, add a drizzle of water and stir vigorously until you reach the desired consistency.

6. Serve the fries with the dipping sauce while the fries are still hot.

https://www.thekitchn.com/recipe-baked-zaatar-eggplant-fries-with-lemon-tahini-dip-recipes-from-the-kitchn-183961

Roasted Eggplant with Crispy Kale and Yogurt

 

Ingredients:

• 2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
• 1/4 cup vegetable oil
• Kosher salt
• 1 teaspoon dried mango powder (amchoor; optional)
• 1/2 teaspoon ground cumin
• 6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn
• 1 medium Persian cucumber
• 1 cup plain whole-milk Greek yogurt
• 1 teaspoon fresh lemon juice
• 1 garlic clove, finely grated
• 2 cups cherry tomatoes, halved
• Olive oil (for drizzling)

Preparation:

1. Preheat oven or grill to 450°F. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
2. Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
3. Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
4. Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.

https://www.epicurious.com/recipes/food/views/roasted-eggplant-and-crispy-kale-with-yogurt

Garlic Parmesan Baked Eggplant

Ingredients:

• 1 large eggplant
• 6 tablespoons unsalted butter melted
• 1 cup breadcrumbs
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning

Instructions:

1. Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes
2. Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl. 
3. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. 
4. Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.
5. Serve as side dish, appetizer or use in eggplant Parmesan.

https://www.crunchycreamysweet.com/baked-eggplant/

Eggplant Dip with Yogurt

Ingredients:

• 2 eggplants, decently sized (just shy of a couple of pounds worth)
• 3 tablespoons olive oil
• 1 cup yogurt
• 1/2 lemon, juiced
• 1 clove of garlic, crushed (optional)
• 2 tablespoons fresh parsley, chopped (optional)
• 2 tablespoons fresh mint, chopped (optional)

Instructions:

1. Prick eggplants with a fork. In a very hot oven (450 degrees) or under a broiler, roast the eggplants for 30 to 45 minutes, or until their skins are blackened and their insides are extremely soft. Let cool, then scoop the flesh into a colander. Press gently so that the juices drain away.
2. Put the eggplant flesh in a bowl and mash with a fork or a potato masher. Add the olive oil and yogurt and continue mashing and blending. Add the lemon and garlic, if using, and salt to taste. Mix in the parsley or mint, if using. Taste again. Serve.

https://food52.com/recipes/18763-eggplant-dip-with-yogurt-borani-e-bademjan

Mediterranean Lentil and Roasted Eggplant Salad

Ingredients:

Salad

• 1 medium eggplant, sliced 1 inch thick
• 1 red bell pepper, sliced
• 1 tsp sea salt
• 3 Tbsp olive oil
• 1 cup spinach
• 1 cup sliced cucumber
• 1 cup cooked green lentils

Dressing

• ¼ cup lemon juice
• ¼ cup olive oil
• 2 Tbsp tahini
• 2 tsp maple syrup
• 2 garlic cloves
• 1 Tbsp chopped mint, fresh
• 1 Tbsp chopped dill, fresh
• ¾ tsp sea salt
• ¼ tsp black pepper
• 1/8 tsp red pepper flakes

Instructions:

1. Preheat oven to 400 and line a baking sheet with parchment paper.
2. Add the eggplant and sliced bell pepper and sprinkle with salt and drizzle the olive oil. Roast for 15-20 minutes. Set aside to cool to room temperature.
3. Add all of the dressing ingredients to a jar and place a lid on it and shake to combine.
4. In a large bowl add the eggplant, bell pepper, spinach, cucumber and lentils. Drizzle with a desired amount of dressing and serve immediately.

http://jessiskitchen.com/mediterranean-lentils-and-roasted-eggplant-salad/

Eggplant Caponata

Ingredients:

• 5 tablespoons olive oil
• 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
• 1 medium onion, cubed
• 4 large garlic cloves, chopped
• 1-2 fresh large tomatoes 
• 3 tablespoons red wine vinegar
• 2 tablespoons drained capers
• 1/3 cup chopped fresh basil and pinches of oregano and thyme
• Toasted pine nuts

Instructions:

1. Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil and other herbs. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

https://www.epicurious.com/recipes/food/views/classic-caponata-232539

Grilled Eggplant with Weaver's Way Farm Bursted Cherry Tomatoes

This recipe was the featured sample at last week's pick ups!!

Ingredients:

• 2-Medium Eggplants
• 1-Cup Olive Oil
• 1-Qt. Cherry Tomatoes
• 1/2-lb Soft Goat Cheese
• 1/3-Medium Yellow Onion, Finely Diced 
• 4-Sprigs Fresh Oregano
• 2-Coves Garlic,minced
• Salt and Pepper to taste

Instructions:

1. Slice the eggplant into 1/2 inch rounds. Salt lightly and set aside.
2. In a skillet pour half a cup of the olive oil. Allow a few minutes for the oil to get hot over a medium flame. When oil is hot add the tomatoes, leaving them whole. Add onions. When tomatoes and onions are soft and cooked down a bit, add the minced garlic, turn burner to a very low simmer.
3. Light grill. While grill is heating up, brush eggplant with remaining olive oil. Place each eggplant round on the grill and turn after 4 minutes, or until they are done to your preference.
4. Remove eggplant and place on a platter. Top each round with the tomato sauce and crumbled goat cheese. Garnish each round with sprigs of rosemary.

Roasted Eggplant and Olive Pasta Salad

Ingredients:

• 1 medium eggplant, cut into ¾-in. pieces (about 6 cups)
• 1 cup pitted, drained kalamata olives
• 6 tablespoons olive oil, divided
• 8 ounces casarecce, fusilli, or other short pasta
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh oregano, plus leaves for garnish
• 2 ounces feta cheese, crumbled (about ½ cup)
• 1½ cups (about 8 oz.) multicolored cherry tomatoes, halved 

Instructions:

1. Preheat oven (or grill) to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes.
2. Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.
3. Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.

https://www.realsimple.com/food-recipes/browse-all-recipes/roasted-eggplant-olive-pasta-salad

Baba Ganoush Recipe

Ingredients:

• 2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
• 2 medium cloves of garlic, pressed or minced
• 2 tablespoons lemon juice, more if necessary
• ¼ cup tahini
• ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
• ¾ teaspoon salt, to taste
• ¼ teaspoon ground cumin
• Pinch of smoked paprika, for garnish
• Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

Instructions:

1. Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
2. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
3. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
4. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
5. Stir in the parsley and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
6. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!

https://cookieandkate.com/2017/epic-baba-ganoush-recipe/

Eggplant Caponata

Ingredients:

• Enough olive oil to deep fry
• 2 pounds eggplant, cut into 1″ cubes
• 1 large yellow or sweet-variety onion, chopped medium-small
• 1 to 2 celery ribs, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons tomato paste
• 1⁄4 cup water
• 1 cup crushed canned tomatoes (or use fresh)
• 6 ounces (about 1 cup) green olives, pitted and roughly chopped
• 1⁄2 cup white wine vinegar
• 1⁄2 cup golden raisins (I used half for a less sweet caponata)
• 1⁄4 cup salt-packed capers, rinsed and drained
• 1 to 2 tablespoons sugar (I used 1 tablespoon, but sweeter is more traditional)
• 1⁄2 cup finely slivered basil
• 2 tablespoons pine nuts, toasted until golden and cooled

Instructions:

1. In a large skillet (12 inches is ideal), heat oil over medium-high heat. Once very hot, working in batches, fry eggplant cubes in one layer at a time, stirring and turning occasionally until golden brown, about 3 to 5 minutes. Use a slotted spoon to drain eggplant over skillet, then transfer to a paper towel-lined plate and immediately season with salt. Repeat with remaining eggplant. Transfer drained and mostly cooled eggplant to a large bowl.
2. Pour off all but 3 tablespoons olive oil, and reserve the rest for another use. Cook onions and and celery with salt and pepper over medium-high heat until beginning to brown, about 10 minutes. Reduce heat to medium, add tomato paste and water and cook, stirring, until caramelized and almost evaporated, 2 minutes. Reduce heat to medium and add crushed tomatoes; cook for 10 minutes. Stir in olives, vinegar, raisins, capers, and sugar and cook, stirring occasionally, until thickened, about 15 minutes more. Transfer to bowl with eggplant, along with basil and pine nuts, and stir to combine. Season with salt and pepper to taste, and let cool to room temperature before serving.

https://smittenkitchen.com/2015/09/caponata/

Ratatouille

Ingredients:

• 2 medium eggplant, diced into 1/2" pieces
• kosher salt
• 2 tbsp. extra-virgin olive oil, divided
• Freshly ground black pepper
• 1 large onion, chopped
• 2 bell peppers, cut into 1/4" spears
• 1 bay leaf
• 1 tbsp. tomato paste
• 1/2 c. dry white wine
• 2 zucchinis, sliced into 1/4 " coins
• 3 cloves garlic
• 2 c. halved cherry tomatoes
• 1 tsp. dried oregano
• pinch of crushed red pepper flakes
• Bunch of fresh basil
• Crusty baguette (for serving)

Instructions:

1. Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture.
2. In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant.
3. Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes.
4. Add tomato paste and stir until it’s fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.
5. Season mixture with red pepper flakes, salt and pepper and cook, stirring occasionally, until the tomatoes start to break down.
6. Add the eggplant back to the pot and stir to combine. Garnish with basil and serve warm or at room temperature with baguette.

https://www.delish.com/cooking

Spicy Grilled Eggplant

Ingredients

• 2 small eggplants, cut into 1/2-inch slices
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 3 teaspoons Cajun seasoning

Instructions:

• Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes.
• Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.

https://www.tasteofhome.com/recipes/spicy-grilled-eggplant/

Caponata

Ingredients

• 1 ½ pounds eggplant (1 large), roasted
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 stalks celery, from the inner, tender stalks (the heart), diced
• 3 large garlic cloves, minced
• 2 red bell peppers, diced
•  Salt to taste
• 1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
• 3 heaped tablespoons capers, rinsed and drained
• 3 tablespoons coarsely chopped pitted green olives
• 2 tablespoons plus a pinch of sugar
• 3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
•  freshly ground pepper to taste

Instructions:

• Roast the eggplant, allow to cool and chop coarsely.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
• Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

cooking.nytimes.com/recipes/1016445-caponata

Creamy Roasted Tomato and Eggplant Sauce

Ingredients

• 2 cups eggplant cubed
• 1 onion, roughly chopped
• 3 cups tomatoes, roughly chopped - I used heirlooms but cherry or any other version will work as well
• 3 large or 4 medium cloves of garlic
• ¼ cup olive oil
• 1 tsp salt
• ½ tsp pepper
• 2 tsp Italian seasoning - I used a pre-made blend but it's basically a mixture of basil, oregano, basil, thyme, parsley, etc.
• 2 cups non dairy milk (soy, almond, etc.)
• 16 oz pasta ( you can also put this over polenta, veggies or another grain if pasta ain't your thing...)
• 1 cup basil, diced

Instructions:

• Preheat oven to 375. In order to not have to reheat the sauce, it's best to have the milk heated or at room temp so you can take out of the fridge.
• Place eggplant, tomato onion and garlic on a roasting pan. Add olive oil and spices. Mix until well coated.
• Roast in oven for 40 minutes or until eggplant begins to brown and tomatoes soften.
• Meanwhile, cook pasta according to directions.
• If milk is chilled, slightly heat in a pan until warm. Skip this step if milk is at room temperature.
• Add all the veggies from your roasting pan and milk into a high speed blender. Mix until combined. Taste and add any additional spices. I added a dash more of the salt, pepper and Italian seasoning. You can also add red pepper flakes to spice it up! If sauce is not warm enough, you can heat further in a pan.
• Once pasta is cooked and drain, top with sauce and a sprinkle of basil and enjoy.

thesimplekitchen.net/creamy-vegan-roasted-tomato-and-eggplant-sauce/