Eggplant with Fragrant Spices & Herbs (Bhartha)

This is a delicious way that Indian and Pakistani cooks prepare roasted or grilled eggplant, and it tastes best made a day or two ahead. It's good as a light lunch, served hot or cold with rice pilaf and a bowl of yogurt, or as a side dish with pita triangles. You can even use it in sandwiches. 

• 2 medium globe eggplant (about 1-1/4 lb. each)
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 1 tsp. turmeric
• 1/2 tsp. cayenne, or to taste
• Salt to taste
• 1/2 cup vegetable oil
• 2 large onions, chopped (to yield 2 cups)
• 2 tsp. minced garlic
• 1-inch piece fresh ginger, peeled and minced
• 1 small fresh green chile, such as jalapeño, cored, seeded, and minced
• 2 medium tomatoes, chopped
• 1/3 cup chopped fresh cilantro
• Fresh lemon juice
• Fresh cilantro leaves for garnish

Light a grill fire. Grill the eggplant over the open fire or gas flame, turning them frequently, until the skins are black and parched and the flesh feels soft when pierced with a fork, about 18 minutes. (Alternatively, prick the eggplant in several places and roast on a foil-lined baking sheet in a 350°F oven until soft, turning two or three times, about 1 hour.) When the eggplant are cool enough to handle, peel the charred skin and put them in a colander to drain. Squeeze the eggplant gently to get rid of the extra moisture and chop the pulp. Set aside. In a small bowl, combine the coriander, cumin, turmeric, cayenne, and a little salt; set aside.

Heat the oil in a skillet and fry the onion over medium-high heat until golden brown, about 30 minutes. Add the garlic, ginger, and fresh chile and cook, stirring frequently, until fragrant. Add the spice mixture and cook, stirring a few seconds until fragrant. Add the tomatoes and cook over medium heat until the tomatoes are soft, about 5 minutes. Stir in the eggplant pulp and the chopped cilantro. Cook, stirring often, until all the liquid in the pan evaporates and the oil begins to separate and forms a glaze over the mixture, about 20 minutes. Taste and add salt if needed. Serve in a bowl sprinkled with more cilantro leaves.

Quick-Cooking Ratatouille

Sweet balsamic vinegar helps mellow the flavors of the vegetables.

• 1/3 cup olive oil
• 1 yellow bell pepper, cored, seeded, and coarsely chopped
• 5 scallions, cut into 1/2-inch pieces
• 1 small eggplant, peeled and cut into 3/4-inch chunks
• 1 medium zucchini, thinly sliced
• 2 cups cherry tomatoes (about 16), quartered
• 1 large clove garlic, chopped
• 1 tsp. chopped fresh thyme leaves
• 1 Tbs. balsamic vinegar; more to taste
• Kosher salt and freshly ground black pepper

In a large, heavy-based skillet, heat about 2 Tbs. of the olive oil over high heat. Add the bell pepper and scallions and sauté until lightly browned, about 4 minutes. Add the remaining oil and the eggplant. Reduce the heat to medium high and sauté the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes. Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.

Roasted Eggplant with Chiles, Peanuts & Mint

I usually serve this dish as an appetizer, but you can also serve it as a side dish for roasted lamb or pork.

• 1/4 cup unsalted peanuts
• 5 Tbs. plus 1 tsp. peanut oil
• Kosher salt
• 4 skinny Japanese eggplant (about 7 inches long and 1-1/2 inches in diameter)
• 1/4 tsp. crushed red pepper flakes; more to taste
• 2 Tbs. fresh lime juice
• 1 tsp. honey
• 12 medium fresh mint leaves, coarsely torn (about 3 Tbs.)

Position a rack in the center of the oven and heat the oven to 425°F.

Scatter the peanuts in a pie plate or other small baking dish and toss them with 1 tsp. oil and a generous pinch of salt. Roast, shaking the pan once or twice, until they are golden brown, about 5 minutes. Set aside to cool, and then coarsely chop them. Reduce the oven temperature to 375°F.

Rinse the eggplant. Trim off their tops and then cut the eggplant in half lengthwise. In a large, shallow bowl, toss the eggplant with 2 Tbs. of the oil and the red pepper flakes. Put the eggplant cut side up on a rimmed baking sheet and sprinkle generously with salt. Roast until the eggplant is tender when pierced with a fork and the flesh is a light golden brown, 10 to 12 minutes.

Meanwhile, in a small dish, whisk the remaining 3 Tbs. oil with the lime juice, honey, and 1/4 tsp. salt. Season to taste with more salt, if necessary.

With the eggplant still on the center rack, turn the broiler on to high and broil the eggplant until well browned on top, about 5 minutes. Transfer the eggplant to a serving platter. Drizzle with the dressing. Sprinkle with mint and peanuts and serve.

Lebanese Grilled Eggplant Dip

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

• 1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
• 1 Tbs. extra-virgin olive oil; more for brushing
• Kosher salt and freshly ground black pepper
• 1/4 cup tahini
• 1/4 cup Greek yogurt
• 3 Tbs. fresh lemon juice
• 1 tsp. minced garlic
• 1/4 tsp. za’atar
• Aleppo pepper or paprika

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Baked Eggplant Parmesan

For the marinara, you can use your own sauce or try the Quick Marinara with Toasted Garlic & Rosemary. Serve this hearty dish with a portion of pasta or between two slices of toasted Italian bread for a delicious sandwich.

• 2 medium globe eggplant (about 2 lbs.), cut crosswise into 1/4-inch-thick rounds
• Kosher salt
• 4-1/2 ounces (1 cup) unbleached all-purpose flour
• 4 large eggs, beaten
• 3 cups dry fine breadcrumbs
• 2 tsp. chopped fresh thyme
• Canola oil for frying (about 2 cups)
• 3 cups marinara sauce, warmed
• 16 basil leaves, torn into large pieces
• 10 oz. fresh mozzarella, thinly sliced (about 2 cups)
• 1-1/2 cups freshly grated Grana Padano

Line a large plate with paper towels. Put down a layer of eggplant slices, sprinkle generously with salt; add another layer of paper towels and another layer of eggplant and salt; repeat until you’ve layered the rest of the eggplant. Let sit for 20 minutes.

Put the flour and eggs in separate wide shallow bowls. In another wide bowl, toss the breadcrumbs with the thyme and 1/2 tsp. salt. Line a baking sheet with paper towels. Dredge the eggplant slices in the flour, dip in the egg, and then coat with the breadcrumbs, pressing down to pat the crumbs onto the eggplant, and put on the baking sheet.

Line another baking sheet with fresh paper towels. Pour enough oil into a large (12-inch) skillet or frying pan to measure about 1/2 inch deep and heat over medium heat until hot (if you dip a piece of eggplant into the oil, it will sizzle immediately). Working in batches, add as much eggplant as will fit in a single layer and fry, flipping once, until golden brown, 1 to 2 minutes per side. Transfer to the baking sheet. Repeat, frying the remaining eggplant and layering it between sheets of paper towel.

Position a rack in the center of the oven and heat the oven to 425°F. Arrange a layer of eggplant in a 9x13-inch baking dish. Top with 1 cup of the marinara and then cover with a third of the basil, mozzarella, and Grana Padano. Repeat with two more layers of the remaining eggplant, marinara, basil, mozzarella, and Grana Padano.

Bake until the cheese melts and browns and the sauce bubbles around the edges, 25 to 30 minutes (cover with foil if the top browns too quickly). Let cool for a couple minutes and serve.

Grilled Eggplant Salad with Feta, Pine Nuts & Garlicky Yogurt Dressing

• 2 hearts of romaine, leaves separated (save the small leaves for another use), washed, and dried
• 1 large eggplant (about 1-1/4  lb.), cut crosswise into 1/2-inch slices
• 5 Tbs. extra-virgin olive oil
• 3/4 cup plain yogurt
• 2 Tbs. fresh lemon juice
• 1 small clove garlic, mashed to a paste or crushed through a garlic press
• 1/4 tsp. ground cumin
• 1/2 cup tightly packed fresh flat-leaf parsley leaves, finely chopped
• 1/4 lb. feta, crumbled (3/4 cup)
• 1/3 cup toasted pine nuts

Tip:

This salad can be served warm or at room temperature and works very well arranged on a platter and served as a side dish for a buffet.

Put the romaine in a large bowl, cover with a damp paper towel, and refrigerate.

Heat a gas grill to medium high. Brush the eggplant slices with 3 Tbs. of the oil and season with salt and pepper. In a small bowl, combine the remaining 2 Tbs. olive oil with the yogurt, lemon juice, garlic, cumin, and parsley. Season to taste with salt and pepper.

Grill the eggplant slices until softened and browned on the first side, 3 to 4 min. Flip them and continue to cook until the eggplant is browned and cooked through, another 3 to 4 min. Transfer to a plate.

Portion the romaine onto four plates, lay the eggplant slices on top, and drizzle them with the dressing. Top with the feta and pine nuts.

Grilled Bread with Red Peppers & Eggplant

The grilled vegetable compote, called escalivada, can be made up to 3 days ahead and refrigerated (drizzle olive oil over the surface and cover well) but serve it at room temperature. Bread rubbed with tomato is a classic Catalan snack, but here it's the platform for escalivada. You could serve it as a tapa, as a side dish with Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme, or alongside a Green Salad with Olives, Manchego & Romesco Sauce.See The Guide to Grilling for more recipes for grilled breads.

For the escalivada:

• 2 medium eggplant, surfaces pricked with a fork
• 2 red bell peppers
• 2 to 3 Tbs. extra-virgin olive oil
• 1 clove garlic, very thinly sliced

For the bread and tomato:

• 6 slices country or peasant bread
• 1 large clove garlic, halved
• 2 or 3 small ripe tomatoes, halved crosswise
• Extra-virgin olive oil to taste
• Coarse salt or sea salt to taste

To make the escalivada -- Prepare a hot fire in a grill or heat the broiler. Put the eggplant and red peppers on the grill or in a shallow pan set under the broiler (turn on the exhaust fan). Grill or broil the vegetables until they're completely blackened and the eggplant is soft, carefully turning them every few minutes with tongs; the peppers take about 8 minutes. under the broiler and the eggplant about 14 min. Wrap them snugly in a paper grocery bag so they steam.

After 20 minutes, unwrap the vegetables and peel off the skins. Halve the peppers lengthwise, remove the core, scrape out the seeds, and cut the flesh into long, fine strips. Remove the eggplant stems but leave the seeds (unless they're unpleasantly large) and pull the flesh into thin strips with your fingers. Toss the peppers and eggplant in a bowl with the olive oil and garlic.

To make the bread and tomato -- Grill or toast the bread; while it's still warm, rub a garlic half onto the crust and on one side of each slice. Rub the tomato halves on the garlic-rubbed side of the toasts so they turn rosy with pulp. Drizzle with olive oil, sprinkle with salt, and pile on a tangle of escalivada. Cut the toasts in half, if large, and serve.

Bruschetta with Grilled Eggplant & Vidalia Onion

• 1 medium eggplant (1 to 1-1/4 lb.)
• 1 medium-large (about 12 oz.) Vidalia onion (or other sweet variety, like Texas Sweet or Walla Walla)
• 1/2 cup heavy cream
• 4 cloves garlic, thinly sliced
• 2 tsp. fresh thyme leaves, chopped
• 1/4 cup extra-virgin olive oil; more for the bread
• Kosher salt and freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• About 1/2 baguette, sliced diagonally into 1/2-inch-thick slices

Prepare a medium-hot grill fire.

Trim off 1/2 inch from the top and bottom of the eggplant. Cut the eggplant lengthwise into 1/2-inch-thick slices. Cut the onion crosswise into 1/2-inch-thick slices. To keep the rings together, insert toothpicks or small skewers horizontally through the rings of each slice.

In a small saucepan over medium-high heat, bring the cream, garlic, and thyme to a boil. Reduce the heat to medium and simmer gently until the cream has reduced by half, 3 to 5 minutes. Remove from the heat.

When the grill is ready, brush both sides of the eggplant and onion slices with the 1/4 cup olive oil. Arrange the vegetables on the grill and cook with the lid closed until the first sides have started to soften and get grill marks, 2 to 3 minutes for the eggplant and 5 to 6 minutes for the onion. Flip and cook the second sides with the lid closed until the eggplant is tender and the onion is nicely charred but not necessarily fully tender, 2 to 3 minutes more for the eggplant and 5 to 6 minutes more for the onion. Transfer the eggplant to a cutting board and sprinkle with 1/4 tsp. kosher salt and 1/4 tsp. pepper. Transfer the onion to a large sheet of foil, stack the slices, wrap tightly, and let rest until residual heat has softened the onion, about 5 minutes.

Remove the skewers from the onion slices. Coarsely chop the eggplant and onion and combine in a medium bowl. Add the cream mixture and the Parmigiano; stir to combine. Taste and add salt and pepper as needed. Brush the bread slices on both sides with oil and grill until lightly golden brown, 30 seconds to 1 minute per side. Top each slice with a generous dollop of the eggplant mixture.

Moussaka Gratinée

Traditionally, Greek moussaka is a baked dish of layered eggplant, lamb, tomatoes, and potato. This modern version, which uses the leftovers from a slow-roasted leg of lamb, doesn’t use potato and is baked in individual ramekins. You can prepare the filling ahead and top with the sauce just before baking.

• 4 small eggplant (about 5 inches long), peeled, trimmed, and cut into 1/2-inch pieces (about 8 cups)
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 lb. leftover roasted leg of lamb, trimmed of excess fat and sinew and cut into 1/2-inch dice
• 2 cloves garlic, finely chopped
• 1 Tbs. tomato paste
• 1-1/2 tsp. ground cinnamon
• Sea salt
• 1/2 cup strained leftover sauce from the leg of lamb
• 3 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 1-1/2 cups whole milk
• 1 fresh bay leaf
• Pinch ground mace
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 1 large egg yolk
• 2 oz. kefalotyri cheese or pecorino, finely grated (about 1-1/2 cups)
• 1 large egg white

Put the eggplant in a colander set over a bowl, sprinkle generously with kosher salt, and set aside.


In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.


Raise the heat to medium high and add the lamb, stirring until it browns lightly and begins to stick to the pan, about 6 minutes. Lower the heat and add the garlic, tomato paste, cinnamon, and 1 tsp. sea salt. Pour in the sauce and stir to deglaze the pan. Cook, stirring frequently, until the liquid is slightly reduced but the lamb is still moist, 1 to 2 minutes. Stir in the parsley and season with pepper. Transfer to a large bowl and set aside.


Wash and dry the skillet. Pat the eggplant dry with paper towels. Heat the remaining 2 Tbs. olive oil in the pan over medium-high heat. When hot, add the eggplant and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Reduce the heat to medium low, cover, and cook until soft, about 10 minutes.


Position a rack in the center of the oven and heat the oven to 400°F.


Uncover and stir the eggplant with a wooden spoon, scraping the browned bits from the bottom of the pan. Remove from the heat and mash the eggplant with the back of the spoon. Stir the eggplant into the lamb mixture and season to taste with salt and pepper. Spoon the mixture into six 8-oz. ramekins. (French onion soup bowls would work, too.)

Put the milk in a 2-quart saucepan with the bay leaf and mace. Bring to a boil over medium heat. Remove from the heat, cover, and let sit for 10 minutes to infuse the milk. Strain into a liquid measuring cup and set aside.


In a 4-quart saucepan, melt the butter over medium heat. Add the flour, stirring constantly, and cook until the mixture is lightly colored, about 2 minutes. Whisk in the reserved milk and cook, whisking constantly, until thickened and shiny, 3 to 4 minutes. Put the egg yolk in a small bowl and whisk with about 1/4 cup of the sauce. Add the yolk and sauce back to the saucepan and whisk to combine. Whisk in the cheese. Remove from the heat and let cool slightly.


In a small bowl, whisk the egg white until stiff peaks form and then fold the white into the cooled sauce. Spoon the sauce over the top of the eggplant and lamb mixture, dividing evenly.


Put the ramekins in a 4-quart, 15x10-inch glass baking dish, add 1 cup of water to the dish, cover with foil, and bake for 15 minutes. Uncover and continue baking until bubbling and browned, about 35 minutes more. Let cool for 10 minutes and serve.

Eggplant & Pepper Dip with Yogurt, Garlic & Walnuts

I prefer the texture you get when you grind with a mortar and pestle, but a food processor works well, too. This dip tastes best when made ahead; it keeps well for two to three days in the refrigerator.

• 2 small globe eggplant (a little less than 3/4 lb. each)
• Juice of 1 lemon
• 1 small green bell pepper
• 2 tsp. minced garlic
• 1/2 cup plain yogurt
• 2 Tbs. finely chopped walnuts
• 2 tsp. red-wine vinegar; more as needed
• 2 Tbs. extra-virgin olive oil
• Salt to taste
• 1 Tbs. minced fresh flat-leaf parsley (optional)

Light a grill fire. Grill the eggplant over the open fire or gas flame, turning them frequently, until the skins are black and parched and the flesh feels soft when pierced with a fork, about 10 minutes. When cool enough to handle, peel the charred skin and put the flesh in a colander. Sprinkle with the lemon juice and let stand for 10 minutes.

Meanwhile, grill the bell pepper until it's soft and blackened on all sides, about 15 minutes. Seal the pepper in a paper bag for about 15 minutes. to cool, and peel when cool. Remove the seeds; peel and chop the flesh. Gently squeeze the liquid from the eggplant and transfer the pulp to a mortar or a food processor, along with the bell pepper and chiles. Grind or pulse to a coarse purée. Stir in the garlic, yogurt, walnuts, vinegar, and olive oil; taste and add salt and more vinegar if you like.

Mound in a serving bowl and let stand at room temperature for several hours. Garnish with minced parsley, if you like, and serve at room temperature with crusty bread, pita triangles, or crackers.

Eggplant Ragoût with Tomatoes, Peppers & Chickpeas

Broiling the eggplant first helps it keep its shape in the stew.

• 1-1/2 lb. eggplant, preferably plump round fruits
• 2 Tbs. olive oil; more for brushing the eggplant
• 1 large red onion, cut into 1/2-inch dice
• 1 large bell pepper, red or yellow, cored, seeded, and cut into 1-inch pieces
• 2 plump cloves garlic, thinly sliced
• 2 tsp. paprika
• 1 tsp. ground cumin
• Generous pinch cayenne
• 2 Tbs. tomato paste
• 1-1/4 cups water
• 5 plum tomatoes, peeled, quartered lengthwise, and seeded
• 15-oz. can chickpeas (preferably organic), rinsed and drained
• 1 tsp. salt; more to taste
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• Freshly ground black pepper to taste

Heat the broiler. Cut the eggplant crosswise into 3/4-inch rounds and brush both sides with olive oil. Broil until light gold on each side, about 2 min. per side. Let cool and cut into 1-inch pieces. In a medium Dutch oven, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and bell pepper; sauté until the onion is lightly browned, 12 to 15 min. During the last few minutes of browning, add the garlic, paprika, cumin, and cayenne. Stir in the tomato paste and cook, stirring, for 1 min. Stir in 1/4 cup of the water and boil, using a wooden spoon to scrape up the juices from the bottom of the pan. Add the tomatoes, eggplant, chickpeas, remaining 1 cup water and salt. Bring to a boil and then simmer, covered, until the vegetables are quite tender, about 25 min., stirring once or twice. Stir in the parsley, adjust the seasonings, and serve.

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs

This dish looks especially nice served on a platter, with the feta and herbs scattered over grilled eggplant

For the vinaigrette:

• 1 small clove garlic
• Kosher salt
• 1-1/2 Tbs. fresh lemon juice
• 1 small shallot, very finely diced
• 3 Tbs. extra-virgin olive oil
• 1/2 tsp. cumin seed, lightly toasted and pounded in a mortar or ground in a spice grinder
• Pinch cayenne; more to taste

For the eggplant:

• 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
• 3 Tbs. extra-virgin olive oil; more as needed
• Kosher salt.
• 1/4 cup crumbled feta
• 2 Tbs. coarsely chopped fresh mint
• 2 Tbs. coarsely chopped fresh cilantro

Make the vinaigrette:

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the garlic paste and 1 Tbs. of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs. lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.

Grill the eggplant:

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

Moussaka Gratinée

Traditionally, Greek moussaka is a baked dish of layered eggplant, lamb, tomatoes, and potato. This modern version, which uses the leftovers from a slow-roasted leg of lamb, doesn’t use potato and is baked in individual ramekins. You can prepare the filling ahead and top with the sauce just before baking.

• 4 small eggplant (about 5 inches long), peeled, trimmed, and cut into 1/2-inch pieces (about 8 cups)
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 lb. leftover roasted leg of lamb, trimmed of excess fat and sinew and cut into 1/2-inch dice
• 2 cloves garlic, finely chopped
• 1 Tbs. tomato paste
• 1-1/2 tsp. ground cinnamon
• Sea salt
• 1/2 cup strained leftover sauce from the leg of lamb
• 3 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 1-1/2 cups whole milk
• 1 fresh bay leaf
• Pinch ground mace
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 1 large egg yolk
• 2 oz. kefalotyri cheese or pecorino, finely grated (about 1-1/2 cups)
• 1 large egg white

Put the eggplant in a colander set over a bowl, sprinkle generously with kosher salt, and set aside.


In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.


Raise the heat to medium high and add the lamb, stirring until it browns lightly and begins to stick to the pan, about 6 minutes. Lower the heat and add the garlic, tomato paste, cinnamon, and 1 tsp. sea salt. Pour in the sauce and stir to deglaze the pan. Cook, stirring frequently, until the liquid is slightly reduced but the lamb is still moist, 1 to 2 minutes. Stir in the parsley and season with pepper. Transfer to a large bowl and set aside.


Wash and dry the skillet. Pat the eggplant dry with paper towels. Heat the remaining 2 Tbs. olive oil in the pan over medium-high heat. When hot, add the eggplant and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Reduce the heat to medium low, cover, and cook until soft, about 10 minutes.


Position a rack in the center of the oven and heat the oven to 400°F.


Uncover and stir the eggplant with a wooden spoon, scraping the browned bits from the bottom of the pan. Remove from the heat and mash the eggplant with the back of the spoon. Stir the eggplant into the lamb mixture and season to taste with salt and pepper. Spoon the mixture into six 8-oz. ramekins. (French onion soup bowls would work, too.)

Put the milk in a 2-quart saucepan with the bay leaf and mace. Bring to a boil over medium heat. Remove from the heat, cover, and let sit for 10 minutes to infuse the milk. Strain into a liquid measuring cup and set aside.


In a 4-quart saucepan, melt the butter over medium heat. Add the flour, stirring constantly, and cook until the mixture is lightly colored, about 2 minutes. Whisk in the reserved milk and cook, whisking constantly, until thickened and shiny, 3 to 4 minutes. Put the egg yolk in a small bowl and whisk with about 1/4 cup of the sauce. Add the yolk and sauce back to the saucepan and whisk to combine. Whisk in the cheese. Remove from the heat and let cool slightly.


In a small bowl, whisk the egg white until stiff peaks form and then fold the white into the cooled sauce. Spoon the sauce over the top of the eggplant and lamb mixture, dividing evenly.


Put the ramekins in a 4-quart, 15x10-inch glass baking dish, add 1 cup of water to the dish, cover with foil, and bake for 15 minutes. Uncover and continue baking until bubbling and browned, about 35 minutes more. Let cool for 10 minutes and serve.

Grilled Baby Eggplant & Plum Tomatoes with Fresh Basil

• 3 cloves garlic
• 2 tsp. kosher salt
• 1/2 cup extra-virgin olive oil; more for drizzling
• 2 generous tsp. minced fresh thyme
• Freshly ground black pepper
• 6 to 8 baby eggplant (about 2 lb. total)
• 1-1/4 lb. ripe but firm plum tomatoes (about 6), halved through the stem end
• 8 large fresh basil leaves, sliced into 1/4-inch-thick ribbons
• 1/2 cup shaved Parmigiano-Reggiano (about 1 oz.)

Tip:

Instead of a gas grill, try using a grill pan over high heat on your stovetop.You’ll get the longest strips of shaved Parmesan by running the blade of a sturdy vegetable peeler down the narrow sides of a wedge.

Heat a gas grill to high, covered. Mince the garlic, sprinkle the salt over it, and scrape repeatedly with the flat side of a chef’s knife until the garlic is mashed to a paste. Combine the garlic paste with the olive oil in a small bowl and add the thyme and a generous amount of pepper.

Trim the tops off each eggplant. Score the eggplant skin lengthwise with the tines of a fork. Cut each eggplant in half lengthwise and, using the sharp tip of a knife, score the cut sides in a crosshatch pattern, going halfway through the flesh, about 1/2 inch deep. Gently knock out any loose seeds from the tomatoes. Put the eggplant and tomatoes in a bowl large enough to hold them. Toss with the garlic oil and sprinkle them with pepper.

With the lid down, grill the eggplant on both sides until tender and deeply colored but not burnt, about 10 minutes. Grill the tomatoes, cut sides down, just until they’re nicely warmed and slightly charred, 2 to 5 minutes. Baste the vegetables while grilling with the remaining seasoned oil. Mix the eggplant and tomatoes on a serving platter and scatter the basil and cheese over them. Drizzle more oil on top or pass a bottle of extra-virgin olive oil at the table.

Eggplant & Zucchini Compote

If you can’t find Chinese eggplant, use Italian, and be sure to choose one that hasn’t been languishing on the shelf.

• 1/2 cup extra-virgin olive oil
• 1 medium onion, sliced 1/4 inch thick
• 1-1/4 lb. Chinese or Japanese eggplant, unpeeled, sliced 1/4 inch thick
• 4 small zucchini (about 1-1/4 lb. total), sliced 1/4 inch thick
• Kosher salt and freshly ground black pepper
• 1 cup homemade or low-salt chicken or vegetable broth
• 6 or 7 large cloves garlic, finely chopped (to yield 1/4 cup)
• 1 sprig each of thyme and rosemary, and 1 bay leaf, tied in a bouquet

In a large, straight-sided sauté pan over low heat, heat 1/4 cup of the olive oil. Add the onion and eggplant, raise the heat to medium, and cook, stirring to distribute the oil, until the eggplant has soaked up the oil and is starting to change color, about 5 minutes. 

Add the remaining 1/4 cup oil along with the zucchini and cook, stirring occasionally, until the zucchini starts to change color, about 10 minutes. Season with salt and pepper to taste.

Add the broth, garlic, and herb bouquet. Simmer, uncovered, stirring occasionally and scraping up any browned bits until almost no more liquid remains, about 10 minutes; if needed, turn up the heat to reduce the liquid.

Take the pan off the heat, remove the herb bouquet, and adjust the seasonings. Let the compote rest in the pan for 15 minutes or so before serving.

Grilled Eggplant Salad with Feta, Pine Nuts & Garlicky Yogurt Dressing

• 2 hearts of romaine, leaves separated (save the small leaves for another use), washed, and dried
• 1 large eggplant (about 1-1/4  lb.), cut crosswise into 1/2-inch slices
• 5 Tbs. extra-virgin olive oil
• 3/4 cup plain yogurt
• 2 Tbs. fresh lemon juice
• 1 small clove garlic, mashed to a paste or crushed through a garlic press
• 1/4 tsp. ground cumin
• 1/2 cup tightly packed fresh flat-leaf parsley leaves, finely chopped
• 1/4 lb. feta, crumbled (3/4 cup)
• 1/3 cup toasted pine nuts

Tip:

This salad can be served warm or at room temperature and works very well arranged on a platter and served as a side dish for a buffet.

Put the romaine in a large bowl, cover with a damp paper towel, and refrigerate.

Heat a gas grill to medium high. Brush the eggplant slices with 3 Tbs. of the oil and season with salt and pepper. In a small bowl, combine the remaining 2 Tbs. olive oil with the yogurt, lemon juice, garlic, cumin, and parsley. Season to taste with salt and pepper.

Grill the eggplant slices until softened and browned on the first side, 3 to 4 min. Flip them and continue to cook until the eggplant is browned and cooked through, another 3 to 4 min. Transfer to a plate.

Portion the romaine onto four plates, lay the eggplant slices on top, and drizzle them with the dressing. Top with the feta and pine nuts.

Roasted Ratatouille Tart with Goat Cheese and Mint

The crowd-pleasing filling of this savory tart is a mix of summer ratatouille-ish vegetables, though it doesn’t turn out stewlike, just pleasantly moist. It’s super-easy to make but does need 45 minutes or so in the oven. The dough recipe makes 2 disks, enough for two tarts; you can freeze the second disk for 3 to 4 weeks.

For the dough

• 2 cups unbleached all-purpose flour, more for dusting
• 1/2 tsp. table salt
• 1 cup very cold unsalted butter, cut into 1/2-inch cubes
• 1/4 cup ice water

For the filling

• 6 oz. medium cherry tomatoes, halved (about a heaping one cup)
• 4 oz. red or yellow bell pepper, cut into 3/4-inch dice (about 1 cup)
• 4 oz. Italian (or other small) eggplant, skin scored and cut into 3/4-inch dice (about 1-1/2 cups)
• 4 oz. zucchini, cut into 1/2-inch dice (about 1 cup)
• 4 oz. (about 1/2 medium) red onion, cut into 3/4-inch dice (about 1 cup)
• 2 Tbs. extra-virgin olive oil
• Kosher salt

For the egg wash

• 1 egg yolk
• 2 tbsp. heavy cream

For the tart

• 1/4 cup grated Parmigiano-Reggiano
• 1 cup cold fresh goat cheese, crumbled while still chilled
• 1 Tbs. thinly sliced fresh mint

Make the dough

In the bowl of a food processor, combine the flour and salt. Pulse briefly to combine. Add the butter. Pulse quickly about twenty times, or until the butter particles are quite small (like tiny pebbles). With the motor running, add the ice water in a steady stream. (This will take about 10 seconds.) Stop the motor. Then pulse quickly six or eight times, just until the mixture begins to leave the sides of the bowl and clump together. The mixture wlil still be somewhat loose and crumbly. That's okay; you will bring the dough together in the next step.

Turn the mixture out into a big mixing bowl and knead it briefly against the sides of the bowl to finish bringing it together as a dough. Once you have incorporated all the crumbs, knead once or twice to smooth it out just a bit. While you don't want to overhandle the dough, you also don't want to be afraid to handle it as much as you need to in order to bring all the bits of the dough together, as it will ultimately be easier to roll out.

Divide the dough in half. If you have a scale, you can weigh the dough pieces to make sure they're of equal or close-to-equal weight. They should each weigh about 9-1/2 oz.

Shape each piece into a disk about 1 inch thick (and about 4 inches across). Again, don't be afraid to handle the disk just enough to smooth out the cracks and make a tidy disk. Dust lightly with flour, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Remove one disk of dough from the fridge 45 minutes before
rolling it (see leftovers note below about storing the extra disk of dough). Make the filling while the dough comes to room
temperature.

Make the filling

Preheat the oven to 400°F. Position a rack in the center of
the oven. In a 13-by-9-inch heatproof glass baking dish (or
two smaller shallow baking dishes with a total volume of about 3
quarts), combine the cherry tomatoes, bell pepper, eggplant,
zucchini, red onion, olive oil, and 1/2 tsp. salt. Toss gently but
thoroughly and spread in a single layer. Roast until the veggies have
shrunk and caramelized but are still a bit moist, 45 to 55 minutes. Let
cool in the baking dish.

Make the egg wash

In a small bowl, whisk together the egg yolk and heavy cream, cover with plastic wrap, and set aside.

Assemble and bake the tart

Be sure that one oven rack is still positioned in the center of the oven. Line a large heavy-duty rimmed baking sheet with parchment. 

Sprinkle your work surface lightly with flour and spread it around with your hand. Put the disk of dough in front of you and lightly tap it with the rolling pin to start softening and spreading it. Gently roll it out, lifting and giving the disk a quarter-turn after each roll, until you have a roughly 12-inch round. Try not to roll your pin over the edges of the dough, as that will tend to make the edges thinner than the center. (If your edges get very ragged or torn, it’s okay to patch them back together or trim them.) If the dough is sticking, lift it up and toss a bit of flour underneath it and/or over it. Roll up or drape the dough over your rolling pin, and unroll or undrape it onto the prepared baking sheet.

Sprinkle 1 Tbs. of the Parmigiano over the dough, leaving a 2-inch border around the edge. Top the Parmigiano with half of the goat cheese, half of the mint, and half of the roasted filling, again leaving a 2-inch border. Sprinkle with 1 Tbs. of the Parmigiano, and repeat with the remaining goat cheese, mint, and filling. Top with 1 Tbs. of the Parmigiano.

Pleat and fold the edges of the dough up and over the outer edge of the filling all the way around the tart. (You will be folding in that 2-inch border.) You don’t have to go crazy making a lot of pleats; folding in a piece of dough about every 2 to 3 inches around the tart will get you the results you want. (You’ll have a total of eight to ten pleats.)

Brush the edges of the dough with some of the egg wash (you won’t use it all), and sprinkle the remaining 1 Tbs. Parmigiano over the edges as well as the rest of the tart.

Bake until nicely golden all over and crisp and brown on the bottom (check with spatula), 38 to 40 minutes. Let cool for a few minutes and use the parchment to slide the tart onto a cutting board. Let cool for another 5 to 10 minutes before slicing and serving.

Roasted Chinese Chicken Salad

You can roast the chicken and eggplant ahead of time, but don’t toss them with the vinaigrette until you’re ready to serve or the chicken will turn mushy.

• 1 whole chicken (about 4 lb.)
• 1 Tbs. soy sauce
• 2 Tbs. molasses
• 1 tsp. toasted sesame oil 
• 1-1/2 lb. small Italian eggplant, sliced into 1/4-inch-thick rounds
• Peanut or vegetable oil to brush on the eggplant

For the dressing:

• 1-1/2 Tbs. fresh minced ginger
• 3 cloves garlic, chopped
• 1 jalapeño chile, halved and seeded
• 1/4 cup rice vinegar
• 5 Tbs. soy sauce  
• 1 Tbs. toasted sesame oil
• 3 Tbs. peanut or vegetable oil
• 1 cup loosely packed cilantro (tough stems removed), half coarsely chopped, half left whole
• 6 scallions (white and green parts), thinly sliced on the diagonal 
• Salt and freshly ground black pepper to taste
• 1 Tbs. sesame seeds, toasted

Heat the oven to 450°F. Put the chicken in a roasting pan, breast side up. In a small bowl, mix together the soy sauce, molasses, and sesame oil.

Line a baking sheet with foil or parchment. Lightly brush the eggplant slices with peanut or vegetable oil and put them on the baking sheet. Put the eggplant and the chicken in the oven. Bake the eggplant, turning once, until it’s lightly browned and tender when poked with a knife, about 10 minutes. Set aside to cool. (Cut the slices in half if large.) Continue to roast the chicken for another 5 minutes. (for 15 minutes total) at 450°F, and then reduce the heat to 375°F. Brush the chicken with the soy sauce mixture and continue to roast, basting frequently, until the skin is golden and crispy, the internal temperature of the thigh is 170°F, or the juices run clear when the thigh is pricked with a fork, another 55 to 65 minutes. Remove from the oven and let cool.

Meanwhile, make the dressing. In a blender or food processor, combine the ginger, garlic, jalapeño, rice vinegar, and soy sauce; process until smooth. With the motor running, add both the oils in a steady stream.

When the chicken is cool enough to handle, remove the meat from the bones, discarding the bones and skin (or eat the skin as a treat). Pull the meat into 2-inch strips, put it in a large bowl, and add the eggplant, chopped cilantro, and scallions. Add the dressing and toss gently. Season with salt and pepper. Garnish with the sesame seeds and whole cilantro leaves and serve immediately.

Quick-Cooking Ratatouille

Sweet balsamic vinegar helps mellow the flavors of the vegetables.

• 1/3 cup olive oil
• 1 yellow bell pepper, cored, seeded, and coarsely chopped
• 5 scallions, cut into 1/2-inch pieces
• 1 small eggplant, peeled and cut into 3/4-inch chunks
• 1 medium zucchini, thinly sliced
• 2 cups cherry tomatoes (about 16), quartered
• 1 large clove garlic, chopped
• 1 tsp. chopped fresh thyme leaves
• 1 Tbs. balsamic vinegar; more to taste
• Kosher salt and freshly ground black pepper

In a large, heavy-based skillet, heat about 2 Tbs. of the olive oil over high heat. Add the bell pepper and scallions and sauté until lightly browned, about 4 minutes. Add the remaining oil and the eggplant. Reduce the heat to medium high and sauté the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes. Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.

Sicilian Vegetable Lasagna

This Sicilian recipe from Catania, called lasagna alla Catanese, is typical of eastern Sicily. Its flavors are luscious, fanciful, and somewhat over the top, reminiscent of the best puttanesca. Roasting the eggplant takes some time, especially if you have one oven, not two, but it’s time largely unattended. You can also pan fry the eggplant or grill it.

• 6 yellow or red bell peppers
• 1/4 cup extra-virgin olive oil; more as needed
• 1 large onion, very finely chopped
• 6 cloves garlic, finely chopped
• 1/3 cup finely chopped fresh flat-leaf parsley
• 16 anchovy fillets (preferably salt-packed), rinsed
• Four 28-oz. cans tomatoes, drained, seeded and chopped (already diced is fine)
• 3/4 cup pitted and chopped imported green olives
• 3/4 cup pitted and chopped imported black olives
• 1/2 cup capers, rinsed, chopped if large
• 2 Tbs. dried oregano
• 1 cup water
• Salt and freshly ground black pepper to taste
• 3 eggplant (about 1-1/2 lb. each), peeled and sliced crosswise 3/8 inch thick
• Olive oil for roasting the eggplant
• 2-1/2 lb. fresh mozzarella cheese, sliced as thinly as possible
• 2-1/4 cups freshly grated Parmigiano-Reggiano
• 1 lb. instant (no-boil) lasagna noodles
• Chopped fresh flat-leaf parsley, for garnish

Make the sauce and roast the eggplant:

Char the bell peppers over a gas flame, on a grill, or under the broiler until the skins are blackened all over. Seal the peppers in a bag or a bowl to steam for 10 minutes. Peel, seed, and chop the peppers.

Heat the 1/4 cup of olive oil in a deep, heavybased pot over medium-high heat. Add the onion, garlic, parsley, anchovies, and the chopped roasted bell peppers and cook, stirring frequently, until the anchovies have melted, about 10 minutes.

Reduce the heat to medium low and add the tomatoes, olives, capers, oregano, and water. Season with salt and pepper. Simmer, stirring occasionally, until the sauce thickens, 45 minutes. You should have about 16 cups of sauce.

Heat the oven to 450°F. Line several baking sheets with parchment; lightly oil the parchment. Arrange the eggplant slices in one layer on the parchment; you may need to do this in batches. Brush the slices liberally with more olive oil and sprinkle lightly with salt. Roast until the slices are lightly browned and somewhat shrunken, 20 to 25 minutes.

Assemble and bake the lasagna:

Reduce the oven heat to 400°F. Lightly oil three 9x 9x 2- or 8x 8x 2-inch square metal or ceramic baking pans (disposable pans are also fine) and cover the bottom of each with a layer of pasta. Sprinkle some of the Parmigiano over the pasta. Top with a layer of eggplant slices. Spoon some of the sauce over the eggplant to amply cover, about 1 cup. Top with a layer of mozzarella and another sprinkling of the Parmigiano. Continue in this order—pasta, Parmigiano, eggplant, sauce, mozzarella, Parmigiano—finishing with a layer of pasta, some sauce, and the Parmigiano. You should be able to easily get four layers into each pan; if you have extra components, you can add another layer to one or more of the lasagne.

Seal the pans with aluminum foil, tented so it doesn’t stick to the cheese. Bake until a knife inserted in the center of each lasagna comes out very hot and the pasta is tender, 40 to 45 minutes. Let sit for 10 minutes. Sprinkle the lasagna with parsley before serving.