Category: Eggplant

This is savory, complex and delicious and uses Thai red curry paste to create a lot of flavor quickly. You can serve it over potatoes instead of rice.   Variation Green beans would be a wonderful addition here. Add them at the same time you add the tomato sauce and coconut milk. If you don't have time to make tomato sauce and have fresh tomatoes, add fresh, chopped tomatoes to the curry paste after you've fried it for a few minutes and let reduce a bit before adding the eggplant and remainder of the coconut milk. Use green curry paste if you don't have red  ... Read more »

This smoky dish of roasted eggplant, pureed with tahini, garlic and lemon is one of my favorite dishes. It's good with/on most anything. And if you have a decent broiler you can have this on the table in about 30 minutes.  If your broiler is no good you can just roast them at high heat. You can alternatively cook the eggplants on the barbecue and get a nice smoky flavor.   You can also use summer squash in stead of or in combination with eggplant for a delicious variation, using the exact same process though you can of course skip the peeling part.  ... Read more »

  I love the time of year when I can make ratatouille, when sweet peppers, eggplant, summer squash and tomatoes are all at their peak--usually beginning early August and lasting until mid-to late September. In my cook-with-what-you-have version quantities are easily adapted and the ratios are not critical so scale up or down as needed. It is important to cook some of the vegetables separately so that you don't crowd the pans and steam them rather than sautéing them. You want the browning and sweetness that comes with direct contact with the hot skillet.   It is a rich, stew-like dish in which the vegetables all break down a bit. It is not beautiful but it is GOOD! Serve with some good crusty bread, another salad, a frittata or some such. It’s even better the next day and delicious at room temperature as well.... Read more »