1 of17 Iain Bagwell
Braised Eggplant and Broccolini with Fried Ginger
Most varieties of eggplant work beautifully in this stir-fry. A side of rice is a must.
Recipe: Braised Eggplant and Broccolini with Fried Ginger
2 of17 Photo by Iain Bagwell; styling by Dan Becker; written by Amy Machnak
Eggplant Parmesan
This (non-casserole) version of eggplant parmesan is lighter and fresher tasting than the classic—we ditched the breading and added spicy sauce and fresh herbs.
Recipe: Eggplant Parmesan
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3 of17 Photo by Alex Farnum
Grilled Ratatouille
Put an extra-summery twist on this favorite French veggie dish.
Recipe: Grilled Ratatouille
4 of17 Photo by Iain Bagwell
Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing
Make easy eggplant sandwiches by using naan bread to wrap the grilled vegetables for delicious eating. Creamy Greek yogurt sauce adds a tangy flavor.
Recipe: Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing
5 of17 Photo by Annabelle Breakey
Miso-glazed Eggplant (Nasu Miso)
Serve this as a side dish, or try it with rice for a light vegetarian meal.
Recipe: Miso-glazed Eggplant (Nasu Miso)
6 of17 Photo by Dan Goldberg
Grilled Eggplant, Tomatoes, and Zucchini
Here is the perfect, basic method for grilling summer’s bounty―these gorgeous veggies will come out right every single time. Try it with green onions and bell peppers too. Recipe: Grilled Eggplant, Tomatoes, and Zucchini
7 of17 Photo by Leo Gong; edited by Amy Machnak
Caramelized Pork Kebabs with Chinese Eggplant
The pork and eggplant on these kebabs get a sticky, glazed coating when grilled, which gives the dish a delicious salty-caramelized flavor.
Recipe: Caramelized Pork Kebabs with Chinese Eggplant
8 of17 Thayer Allyson Gowdy
Grilled Eggplant and Pepper Salad
While some wines are a hard match for vegetables, Syrah works well with earthy and herbal veggies like eggplant, zucchini, and bell peppers ― especially when they're grilled.
Recipe: Grilled Eggplant and Pepper Salad
9 of17 Photo by Lisa Romerein
Sicilian Bruschetta
Caponata, a sweet, tangy Sicilian eggplant-pepper relish, tastes downright addictive spooned over toasts with mild, creamy ricotta cheese.
Recipe: Sicilian Bruschetta
10 of17 Photo by Annabelle Breakey; styling by Dan Becker
Stir-Fried Eggplant and Tofu
Oyster sauce adds wonderful 'umami' to this Asian-inspired dish, and can be found in the ethnic foods aisle of most supermarkets. Serve over fluffy rice for a satisfying meal.
Recipe: Stir-Fried Eggplant and Tofu
11 of17 Photo by Iain Bagwell; written by Amy Machnak
Grilled Eggplant and Tomato Salad
Grilling eggplant is a fun way to get this summer staple onto the table in a tasty way.
Recipe: Grilled Eggplant and Tomato Salad
12 of17 Photo by Leo Gong
Grilled Miso Salmon and Eggplant
This dish was inspired by the classic Japanese recipe for miso-marinated black cod. We recommend using Japanese eggplants, which are smaller and more slender than bulbous Italian eggplants.
Recipe: Grilled Miso Salmon and Eggplant
13 of17 Photo by Alex Farnum
Eggplant Stroganoff
This vegetarian Stroganoff was submitted by reader Karen Rose, of Mariposa, California. To make it even creamier, Karen suggests using half-and-half in place of the milk.
Recipe: Eggplant Stroganoff
14 of17 Photo by Thomas J. Story; written by Margo True
Tofu and Eggplant Hobo Bundles
Here's a fresh new vegetarian main course for a summer night: grill the tofu and eggplant in foil, open up the fragrant bundle, and top it with a spicy salad.
Recipe: Tofu and Eggplant Hobo Bundles
15 of17 Photo by Annabelle Breakey
Spicy Eggplant with Pork
Serve over steamed jasmine rice, or toss with a tangle of cooked rice noodles for a one-dish meal.
Recipe: Spicy Eggplant with Pork
16 of17 Cedric Angeles
Merguez with Chickpea Puree and Eggplant Jam
Merguez, an aromatic North African sausage usually made from lamb, takes practically no time to grill. Spicy and smooth, the accompanying chickpea purée can stand in for hummus any old time. To make the eggplant jam especially silky, peel and seed the tomatoes. You could use skin-on seeded tomatoes in a pinch, or even good-quality canned.
Recipe: Merguez with Chickpea Puree and Eggplant Jam
17 of17 Photo by Iain Bagwell
Provençal Tartlets
Classic ratatouille, typically a side dish, comes front and center as the filling of these inventive tarts. Annie Somerville, chef at San Francisco’s Greens Restaurant, reenvisioned her original recipe by combining cream cheese with masa harina (dried corn dough for tortillas) in the crust, which gives it a rich toasted-corn flavor.
Recipe: Provençal Tartlets