Eggplant

Everything you need to know about eggplant, and some things you don't.

A fast, satisfying way to make eggplant taste delicious.

In Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant.

Too much zucchini? We've got you covered.

You’ve heard of fully loaded baked potatoes, right? RIGHT? That’s what we’re doing with these grilled eggplants.

This easy weeknight pan-fried eggplant is so flavorful and pleasingly chewy, it’s practically meaty. 

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Embrace the dip-as-dinner lifestyle, starting with this sweet and sour eggplant number.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

The flavor of this woodsy, deeply-flavored dip relies comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself.

It’s everything you love about pasta, only more.

It also has toasted walnuts, lots of mint, and a drizzle of sweetness on top.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.

Douse tomatoes, squash, bell peppers—whatever you’ve got—in lots of olive oil and slow-roast to golden deliciousness.

The transition time between summer and fall is when the market is at its peak. Here’s what we’re making.

If every eggplant were glazed with miso, the world would be a better place.

We're all about the Eggplant with Cashew Butter recipe at Drifters Wife, one of BA's Hot 10 Best New Restaurants of 2018.

Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

Is this a useless piece of tradition passed down from generation to generation? Or are we doing this for a reason?