In this collection of 14 delicious eggplant dishes, we offer easy eggplant recipes – including dips, pastas and elegant towers – to serve at your next gathering.
Caponata is a Sicilian sweet-and-sour eggplant relish or salad often served as part of an antipasto platter. It can also be spooned onto toasted baguette slices or used as a base sauce for pasta.
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Massaman curry powder is a bit hotter than regular grocery store curry blends. If you can't find it, mix regular curry powder with a pinch of cayenne pepper. And don't worry if you don't have an immersion blender for the sauce: A regular blender will work just fine too. If you're not avoiding dairy, a dollop of Balkanstyle plain yogurt on top is a nice way to cool the heat.
Look for fresh mozzarella and bocconcini cheeses in sealed bags or tubs of water at deli counters. For a delicious splurge, use buffalo mozzarella, a flavourful fresh mozzarella made from water-buffalo milk.
No party is complete without chips and dip. This dip has za'atar, a Middle Eastern spice blend, which can be found in most grocery stores. Check the expiration date on the walnuts you're buying to ensure they are fresh. Soaking them overnight gets rid of the astringency that some people don't like, so give this recipe a try – even if you think you don't like walnuts!
In large skillet, heat oil over medium-high heat; brown sausages, in batches. Transfer to slow cooker.
Drain fat from skillet. Add onion, garlic, ce...
Along with the Chopped Liver Pâté and Apple Walnut Chutney, this delicious hors d'oeuvre is perfect for your appetizer platter. If you're not making this for Passover and are lucky enough to have any of this creamy dip left over, it makes a great sandwich spread or pita filling. For a chunky texture, pulse all the ingredients in a food processor instead of puréeing them.
This eggplant curry is a filling vegetarian main when served with rice, naan and a dollop of yogurt. It also makes a tasty side dish when served as part of a larger Indian feast. Cream gives the sauce smoothness and helps mellow out the acidity of the tomatoes.
Peel eggplants; cut into 1-inch (2.5 cm) cubes. Place in colander and toss with salt. Let stand for 10 to 30 minutes to release bitter juices. Squeeze...
A Canadian chef with Italian roots, Diana Bertuola modernizes classic gnocchi with roasted eggplant and toasted pine nuts, both classic ingredients from the Italian region of Veneto.
Cut eggplant in half lengthwise. Cut top off garlic to expose cloves. Place both, cut side down, on greased baking sheet. Roast in 425 °F (220 °C) o...
Grilling the vegetables before baking gives them a subtle smokiness that makes this casserole special. For extraordinary results, use fresh mozzarella (the kind stored in water at Italian delicatessens and cheese shops).
Creamy and rich with colourful vegetables, this pasta is terrific. You can assemble the dish ahead of time to pop in the oven when the group gets together. Use a thick, good-quality pasta sauce.
This chunky, richly flavoured sauce heats up well again as leftovers. If you like it spicy, add a pinch of hot pepper flakes.
Commercial Thai curry paste is generally made with fish sauce or shrimp, ingredients not on the list of edibles for most vegetarians. If fish is part of your vegetarian diet, substitute fish sauce for the salt. A curry is a great place to add or substitute favourite vegetables; broccoli, mushrooms or squash would all be great.
Grill up kabobs as a side dish for a vegetarian meal (such as chickpea burgers) or to serve with grilled meat or fish. Use either basil pesto or sun-dried tomato pesto. No pesto? Add 1/4 cup (50 mL) minced fresh basil (or 1 tsp/5 mL dried) to the butter.
Only $2.39 per sandwich!
This breaded zucchini-eggplant sandwich is inspired by a Saturday morning favourite at Carousel Bakery in Toronto's St. Lawrence Market.
From the Hotel Grande Bretagne in Athens comes this definitive casserole featuring eggplant and potatoes. The cheese of choice is kefalograviera (or graviera) made from a mixture of cow, goat and sheep's milk. A good substitute is Gruyere.
Chunky vegetables in a tomato sauce fills these tasty calzones, which even meat eaters will enjoy. Whole wheat pizza dough boosts fibre and protein. The ratatouille sauce is also great served over pasta for a quick vegetarian dinner.
Cut eggplant into 1/2-inch (1 cm) thick slices; sprinkle with salt. Let stand in colander until moisture seeps out, about 10 minutes. Pat dry with pap...
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