Eggplant Recipes

Eggplant is a member of the nightshade family, and is related to other warm weather crops such as tomatoes and peppers. There are several varieties, shapes, and colors of eggplant, and they are typically available in the hottest summer months. 

To Store:

Eggplant should not be refrigerated, and can be kept in a cool room for around a week. 


Wash eggplant before using. The eggplant may be peeled if you desire. Do not cut the eggplant until you are ready to use it, as it will quickly brown. Eggplant can quickly absorb oil when cooking. To prevent this, slice the eggplant and sprinkle with salt. Let sit for 30-60 minutes. The eggplant will start to “sweat” – this is normal and what you want! Blot-dry with a paper towel and prepare as desired. Eggplant can be baked, grilled, stuffed, fried, or sauteed! 

Armenian Style Eggplant

Serve chilled, stuffed in pita pockets. 12 ounces eggplant 1/2 medium onion 1 teaspoon olive oil 1/2 large sweet red pepper 1 medium ripe tomato 2 cloves unpeeled garlic 2

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Aromatic Eggplant Salad

This recipe can easily be adjusted to the amount of eggplant you have on hand. 1 pound eggplant salt 1/4 cup olive oil 1 large onion, finely chopped 2 cloves

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Easy Ratatouille Soup

1 pound tomatoes, thickly sliced 1 pound zucchini, thickly sliced 1 pound eggplant, thickly sliced 4 cloves garlic 1 small bunch fresh parsley and/or basil, or to taste Salt and

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Eggplant And Sausage Penne

1 eggplant, diced small 1 pound Italian sausage 1/2 cup red wine 2-3 whole garlic cloves, peeled 1 1/2 – 2 cups beef broth 700 g. canned whole tomatoes, drained

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Eggplant With Cilantro Vinaigrette

Preheat broiler. Halve 3 small eggplants lengthwise. Brush cut sides with olive oil and season with salt. Broil, cut sides up, 2 to 3-inches from heat, until browned, about 5 minutes. Turn oven to 450

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