Grilled Eggplant Baba Ghanoush

Ingredients

  • Olive oil (for grill and drizzling)
  • 2 pounds Italian eggplants (4 medium)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahini
  • ½ garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
  • Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Thai Spicy Eggplant with Sweet Basil

Ingredients

  • 1 cup jasmine rice
  • 2 Tbs. peanut or vegetable oil
  • 1/2 to 1 tsp. crushed red pepper, or to taste
  • 3 baby eggplants, cubed into bite-sized chunks
  • 1 medium-sized onion, diced
  • 1 medium-sized red bell pepper, seeded and diced
  • 4 cloves garlic, finely chopped
  • 2 Tbs. white vinegar
  • 3 Tbs. dark soy sauce, such as tamari
  • 2 Tbs. dark brown sugar
  • 20 leaves fresh basil, shredded or torn

Directions

  1. Cook jasmine rice according to package directions.
  2. Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
  3. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.

Eggplant Lasagna

Ingredients

  • 3 medium eggplants
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion
  • 2 tsp. oregano
  • Freshly ground black pepper
  • 1 25-oz. jar marinara
  • 16 oz. whole milk ricotta
  • 1/2 c. freshly grated Parmesan
  • 1 large egg
  • 1/4 c. chopped fresh parsley, plus more for garnish
  • 4 c. shredded mozzarella

Vegan One Pot Spaghetti With Vegetables

Ingredients

  • 9 oz whole wheat spaghetti
  • 1/2 small zucchini, cut into medium-sized pieces
  • 1/2 small eggplant, cut into medium-sized pieces
  • 1 yellow bell pepper, cut into medium-sized chunks
  • 1 red onion, chooped
  • 2 cloves of garlic, miced
  • 1 cup cherry tomatoes, cut into halves
  • 1/2 cup broccoli, cut into florets
  • 1 handful kale, roughly chopped
  • 3 1/2 cup vegetable broth
  • 1 teaspoon dried Italian herbs (I used thyme,basil, rosemary, and oregano)
  • Salt
  • Black pepper

Directions

  1. Put all ingredients except for the kale and the broccoli florets into a large pot. Pour in the vegetable broth.
  2. Season with dried Italian herbs, salt, and pepper. Cook for about 12-15 minutes or until the pasta is soft.
  3. Add the kale and the broccoli about 9 minutes into cooking.

Eggplant Lasagna

Ingredients

  • 3 medium eggplants
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion
  • 2 tsp. oregano
  • Freshly ground black pepper
  • 1 25-oz. jar marinara
  • 16 oz. whole milk ricotta
  • 1/2 c. freshly grated Parmesan
  • 1 large egg
  • 1/4 c. chopped fresh parsley, plus more for garnish
  • 4 c. shredded mozzarella