Let’s establish one thing: We love eggplant parm. But there’s a whole world of eggplant recipes beyond that saucy Italian American headliner. We’re talking bulgogi-style eggplant strips, porky eggplant hiyayakko, a hearty Greek casserole, Provençal ratatouille, and more.
But before we get to those, did you know eggplants are berries? These fruits grow on short bushes and keep themselves tucked behind big leaves—hence the term nightshade. Their peak season runs from late summer to early fall, and there are several common eggplant varieties like big globe eggplants, long and skinny Japanese eggplants, and fairy tale eggplants, which have beautiful striped skin. They all have a relatively mild flavor and act like sponges, soaking up whatever they’re cooked with.
Cooking eggplant perfectly takes some finesse—who among us hasn’t watched helplessly as too-thick slices soak up oceans of olive oil and emerge soggy and undercooked? It just takes choosing and prepping your eggplant with care. With the right approach and recipe, even eggplant skeptics will produce superlatively silky, meaty results in no time.
Whether you’re a lifelong member of Team Aubergine or simply need ideas for your latest produce haul, this collection of eggplant recipes has something for everyone—including parm heads.
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