Eggplant recipe collection

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

Cold white-cut pork is a Cantonese classic: boneless pork leg gently poached with ginger, scallions, and rice wine, then ice-shocked and chilled. Sliced paper-thin for dipping in soy or chili oil.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Couscous with diced eggplant, turmeric, coriander, shallots, and lemon butter. A quick North African-inspired grain side dish that steams in just 5 minutes off the heat.

Couscous with tomato-eggplant sauce simmered with green pepper, garlic, and a Mediterranean herb blend. Hearty, low-fat vegetarian one-skillet dinner.

A succulent chicken dish that's so easy to make, even your crockpot can do it!

A tantalizing crockpot dish made with ground turkey, salsa, eggplant and delicious corn.

Try this unique, scrumptious dish made with eggplant, zucchini and sweet bell peppers.

Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.

Curried eggplant strudel wrapped in crispy phyllo with saffron, cumin, peanuts, and tomatoes. Baked golden and served with cool yogurt. A stunning Indian-meets-Viennese fusion.

South Indian-style aloo baingan: potatoes and eggplant simmered with a fresh ginger-coconut-chili paste, mustard seeds, asafetida, and toasted spices in ghee. A vegetarian curry full of layered aromatics.

Oil-free curried vegetables cooked in a non-stick pot with apple juice, curry powder, onions, and garlic. A quick vegan weeknight side dish ready in 20 minutes.

Vegan curry marinade with safflower oil, white wine, lemon juice, and shallots. Brush it on grilled eggplant and potatoes or use it to marinate cubed tempeh for bold, spiced flavor.

Hearty eggplant spaghetti sauce with roasted eggplant cubes, sautéed mushrooms, garlic, and red wine simmered into jarred marinara. Vegetarian, freezer-friendly, ready over pasta.

With just 5 ingredients this Italian-style eggplant parmesan is ready in about 30 minutes!

Easy eggplant Parmesan casserole layered with sauteed eggplant, Italian breadcrumbs, cooked rice, spaghetti sauce, and melted mozzarella. A hearty vegetarian main dish.