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.
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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.
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This eggplant shakshuka adds tender sautéed eggplant and Moroccan spice blend, ras el hanout, to this classic poached egg and tomato sauce meal.
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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.
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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.
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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.
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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.
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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.
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Hakka eggplant is a gorgeously flavored Taiwanese stir-fry with fresh basil and a sweet-salty hoisin sauce.
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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.
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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.
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