A cedar plank with a knife and fork, and two layered eggplant parmesans, with three metal bowls in the background.
Randazzo & Blau
1 of 11

Cedar-Plank Grilled Eggplant Parmesan

Cedar-plank grilled eggplant Parmesan is nothing short of genius. The eggplant slices are grilled then added as layers to the Parmesan. Best of all: all that flavor is imbued with the smokiness of the cedar.
Recipe
An eggplant kebab on a tortilla with fresh spinach, garlic sauce, and cabbage.
Nina Olsson
2 of 11

Eggplant Kebabs

These eggplant kebabs are marinated and grilled, tucked into a pita, and smothered with a tangy garlic sauce and assorted veggies. It just happens to be vegan although if you don’t mention it, folks, the meat-eaters among you may forget.
Recipe
A cast-iron skillet filled with eggplant shakshuka made with poached eggs in a tomato and eggplant sauce, with feta scattered over the top.
Mowie Kay
3 of 11

Eggplant Shakshuka

This eggplant shakshuka adds tender sautéed eggplant and Moroccan spice blend, ras el hanout, to this classic poached egg and tomato sauce meal.
Recipe
Skillet on a grill filled with eggplant caponata--chopped eggplant, onions, fennel, onions, almonds, basil
Edward Pond
4 of 11

Eggplant Caponata

This rich, garlicky eggplant caponata, made with zucchini, eggplant, onion, tomato, fennel, and olives is an intensely flavored cross between a side dish and a condiment that pairs beautifully with grilled meats.
Recipe
A close-up of a bowl filled with rigatoni noodles, covered with Parmesan cheese and basil.
Oran Tantapakul
5 of 11

Rigatoni with Tomatoes, Eggplant, and Mozzarella

Rigatoni with sweet tomatoes, eggplant, and mozzarella is a deceptively easy pasta dinner that tastes much more difficult. Cheesy and filled with silky eggplant, tomatoes, and cream, it also bakes into a magnificent casserole.
Recipe
The components for moutabal -- eggplant, tahini, and yogurt -- being mixed in a bowl with a fork with a charred eggplant on the side.
Jeroen van der Spek
6 of 11

Moutabal ~ Roasted Eggplant, Yogurt, and Tahini Dip

Moutabal is usually served cold, as part of a mezze spread, though I harbor a secret preference for the more pronounced flavors of moutabal served warm.
Recipe
A bowl filled with sambal eggplant, garnished with cilantro, with a black spoon on the side.
Ben Cole
7 of 11

Sambal Eggplant

Sambal eggplant is a common, and beloved, dish in Malaysia and Singapore. Made with a handful of ingredients—eggplant, sambal belacan, dried shrimp, and some oil—it's brilliant served over rice for a simple yet satisfying dinner.
Recipe
An eggplant timbale with one wedge cut from it on a white plate.
Tina Rupp
8 of 11

Eggplant Timbale

This eggplant timbale, a classic Italian dish, is made with pasta, sausage, beef, peas, and smoked mozzarella encapsulated in an eggplant casing. It’s worth every minute of effort.
Recipe
A white bowl filled with Hakka eggplant, garnished with fresh basil.
Kristin Teig
9 of 11

Hakka Eggplant

Hakka eggplant is a gorgeously flavored Taiwanese stir-fry with fresh basil and a sweet-salty hoisin sauce.
Recipe
Three round casserole dishes filled with baked pasta with tomatoes and eggplant.
Quentin Bacon
10 of 11

Baked Pasta with Tomatoes & Eggplant

These are what you'd call "two-fers." No one loves reheating something they served for dinner a second day, but with two-fers, the leftovers become something totally different. This is one of those recipes: you make the tomato and eggplant soup for dinner one night and use the leftover soup as a pasta sauce the next.
Recipe
A metal serving dish of eggplant stew, called kawaj in Syria, filed with chunks of eggplants, potatoes, tomatoes with parsley on top
Liz Clayman
11 of 11

Eggplant Stew | Kawaj

Eggplant stew, called kawaj in Syrian, is simply chunks of eggplants, potatoes, and tomatoes stewed to tender submission. It’s a comforting vegan and vegetarian dish for cold weather.
Recipe



About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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