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Take a stroll through the Market from late July through October, and you are likely to find a wide range of beautiful and delicious eggplant varieties. Some look like the classic aubergine; and some look positively other-worldly! Rosa biancas, fairy tales, chu chu, black beauty, and more at multiple vendor booths — delight the eye and potentially the palate. Now all you need are the recipes to enjoy healthy, tasty, seasonal, eggplant!

Roasted Eggplants with Herbs

from Cooking Light

fields eggplantIngredients:

  • 4 small eggplants (about 13 ounces)
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh basil
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh rosemary

Directions:

  1. Preheat oven to 450°.
  2. Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Brush 1 1/2 tablespoons oil evenly over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.
  3. Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs. Makes 4 servings.

The presentation with the fanned-out eggplant is so cool! Don’t forget to check our recipe archives for classics like ratatouille and eggplant parmesan. But first, take a look at this exciting eggplant lineup I have come up with, just for you!

Eggplant, Tomato, and Smoked Mozzarella Tart

Turkish Lamb & Eggplant Kebabs

Fettucine with Spinach, Ricotta, and Grilled Eggplant

Spicy Eggplant with Cauliflower and Basil

Eggplant Caviar

Barley Risotto with Eggplant and Tomato

Roasted Eggplant and Tomato with Tangy Cucumber Yogurt

Grilled Eggplant with Roasted Red Pepper Sauce