My husband Ted doesn't adore eggplant, so it's not often that I manage to incorporate it into dishes we both enjoy. At this time of year, when we're eating as much corn and tomatoes as we can -- and as much zucchini as we can stand -- it's easy to forget about eggplant, which is also at its peak right now. To make sure you don't pass over eggplant at the farm stand, here are a few of my favorite eggplant recipes, perfect for summer.
I love these "poor little eggplants" (in the top photo), scored on top and baked in the oven at very high heat. Look for small striped eggplant, or the long, thin, Japanese variety.
Roasted eggplant spread with garlic, pepper and onions can be made way ahead, and stored in the refrigerator. Serve with pita chips or celery sticks.
Caponata has a sweet-and-sour quality that soaks right into slices of bruschetta for a wonderful party starter.
A reader shared this Indian dish of roasted eggplant with cumin and cilantro, and it's become one of our favorites as a vegetarian main, or a side dish with grilled chicken.
I've been making this Moroccan eggplant salad for more than twenty years, since I first learned the recipe from my local dry cleaner.
For something completely different, try this Asian cold aubergine (eggplant) salad, flavored with black vinegar.
And my new summer favorite, this roasted ratatouille with fresh basil and balsamic vinaigrette uses all of the vegetables of the season.
What's your favorite way to prepare eggplant?
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