Eggplant is at its best from July to October, and should be firm and heavy. Eggplant can be stuffed, roasted and grilled, and are used in many cuisines.
Maitake mushrooms pair well with roasted vegetables. ...read more
Thai curries are fast and easy meal solutions when you start with a prepared curry paste and doctor it up with fresh herbs. Check the ingredients list on the curry-paste label to make sure it doesn’t contain fish sauce for flavoring. Serve with steamed rice. ...read more
Serve the roasted eggplant halves straight from the oven, when they’ll be meltingly tender, or cool to room temperature for a chewier base for the bean salad. The edible eggplant skins will remain slightly firm, so serve with a knife and fork. ...read more
Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips. ...read more
These make an easy party hors d’oeuvre. Both the meatballs and the sauce can be prepared the day before. ...read more
Tender grilled eggplant is delicious with herbs and olive oil. ...read more
Grilled eggplant (aubergine in British English) makes for a spectacular and satisfying entrée. This dish is a perennial menu favorite at The Gate and is great for entertaining because the schnitzels can be assembled ahead, then baked just before serving. Serve with couscous, ...read more