Delicious Eggplant Recipes

About Delicious Eggplant Recipes Android App

Think eggplant has to be stringy, bitter, greasy, or bland? Chances are you've just never eaten it when it's cooked right. The pale meat of this botanical-fruit-turned-culinary-vegetable is certainly mild in flavor, and its spongy texture means it's prone to soaking up an excess of oil. But all it takes to make eggplant appealing is a little know-how, whether you're grilling it, roasting it, sautéing it, or blending it into smooth dips.

We especially like it when it's smoky and charred from intense direct heat, with the skin all wrinkled. If you still need a little convincing of its worth, if you're already an eggplant lover and your garden is turning out an uncontrollable glut this summer

- Sabich Sandwiches
Move over, falafel, there's a new Israeli sandwich in town! The sabich is a popular Tel Aviv street snack that eats like a meal—a warm, thick pita, split and stuffed with fried eggplant slices, hard-boiled egg, hummus, tahini sauce, Israeli cucumber and tomato salad, and Mediterranean-style pickles, all of which adds up to fantastic diversity in texture and flavor

- Roasted Vegetable and Goat Cheese Shooter's-Style Sandwich
This vegetarian shooter's-style sandwich gets a meaty texture from roasted eggplant, portobello mushrooms, and zucchini. Here, we take extra care to eliminate as much moisture as we can from the vegetables, which concentrates their flavor and prevents sogginess.

- Japanese Miso-Glazed Eggplant Burgers With Fresh Pickles
Slices of globe eggplant are exactly the right size for topping a burger patty, so this recipe was just meant to be. The tender roasted eggplant slices are brushed with a sweet-savory miso glaze, then piled on top of juicy burgers, along with creamy Japanese Kewpie mayonnaise and quick-pickled cucumbers for a nice bright crunch.

- Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, and Tomato
Lasagna isn't the kind of airy, light dish we tend to associate with hot summer days, but sometimes you just want a big slab of lasagna regardless of the season, you know? To make a tasty lasagna using summer vegetables, we sauté them to drive out excess water (zucchini, eggplant, and yellow squash are all full of it) and use a sparing hand with the cheese—too much dairy will overpower the veggies' delicate flavor.