Bake it, fry it, grill it or roast it, eggplant is one of our favorite summer fruits (you read that right: eggplant is actually a fruit!). There are countless ways to enjoy this superstar of summer, and when it’s ripe and in-season we’re eager to enjoy them all. Here are five of our favorite ways to cook it up.
Our in-house test kitchen took the cozy classic eggplant parm and gave it a summery spin. Instead of the traditional breading and frying technique, we’ve lightened it up with a few new techniques.
If you’ve never had baba ganoush, think of it like hummus’s charred eggplant cousin. When you char eggplant all over on the grill—or in the oven—the flesh becomes creamy and sweet. In this recipe from Platings + Pairings, they walk us through how to scoop and blend it into a smooth and satisfying Mediterranean dip.
Why twirl pasta with a fork when you can slice it like a pie as Bon Appetit does? This wholesome and hearty main combines eggplant, blistered tomatoes, and lots of cheese into a packable feast that’s equally delicious served hot as it is at room temperature.
Japanese eggplant is longer and thinner than the more common Globe variety, making it perfect for stir-frying! The eggplant absorbs so much of the flavor from the spicy garlicky sauce in this recipe from Food & Wine, that this easy and quick dinner is ready in just 30 minutes!
Fattoush is a Middle Eastern salad made with toasted pieces of pita or flatbread, vegetables, greens and a tangy dressing. This grilled version from Food.com is a perfect summery main thanks to the addition of grilled eggplant, though we’ve also been known to pile it high with grilled chicken or flank steak.