Eggplant is an ingredient I rarely cook with. Since it's currently in season, I'm trying to use it more. I'm starting with this classic Italian preparation, known by some as pasta a la Norma. The sauce is made from fresh tomatoes and shallow-fried eggplant. It's seasoned with basil leaves and lots of cheese. I plan on serving mixed greens on the side and a full-bodied, unoaked Chardonnay. Want to see the recipe I'm using? It's vegetarian-friendly and can be found right here.
When I saw this rich purple shelving unit, I thought it was such an unexpected variation from furniture's more typical finishes, namely wood, brown, black, or white. It's much riskier to purchase an investment piece like a couch or a bookcase in a bold color, but this dark shade of purple adds visual interest without being outlandish.
Some hues can even creep so close to black, they cause you to do a double-take. Whether violet, aubergine, or plum, these pieces may cause you to think twice before you select a chocolate swatch.
When the weather is incredibly hot, I crave crunchy, cool vegetables and flavorful salads. However, after a month and a half of Summer, the same old salad can get boring. This recipe takes the salad concept and translates it into a fork and knife meal. Instead of being tossed together, the ingredients are artfully layered, making a dish that is beautiful to look at and fun to eat. Besides being a no-fuss weeknight meal, this veggie stack is also great at a luncheon. It can be plated hours before serving. Sound interesting? Check out the recipe.
After yesterday's hearty grilled eggplant parmigiana, I've got a surplus of eggplant. Thankfully, I came across a unique recipe that I can't wait to make. A tossed pasta and vegetable combo that uses Italian staples such as pappardelle and eggplant with Asian flavor notes like rice vinegar and soy sauce. My dinner companions will love the symphony of textures: the sweet snap of snow peas, crunchy red bell peppers, tender eggplant, and toothsome al dente ribbon pasta. Make this impressive Monday night meal when you read more
Today, I'm planning a popular Italian-American supper, eggplant parmigiana. To prove that it can be just as enjoyable in warm weather as it is comforting in Winter, I'll be keeping my oven turned off and making use of the grill grates instead — grilling adds a smoky flavor to an already substantive vegetable. When preparing this dish, be sure to slice the eggplant right before using to prevent any discoloration. Enjoy an unconventional preparation of this classic after the break
Get excited for Summer's bounty of produce with this quick vegetarian recipe. It's a fresh take on classic eggplant Parmesan. Instead of breading the thick-cut eggplant steaks, the bread (preferably country style) acts as a base for the open-faced sandwich. Tomato slices stand in for the traditional marinara sauce.
The entire dish is topped with melted mozzarella cheese and a chiffonade of basil. This crowd-pleasing meal is sure to become one of your staples this season, so get the recipe and read more
I know I made a sandwich with eggplant just two weeks ago, but such is the life of a home cook: I had an extra eggplant sitting around that I had to find a use for! So I improvised this totally different — and in my opinion, even more delicious — Greek-inspired sandwich.
Needing to cook the eggplant ASAP, I roasted it on a Sunday and made the sandwich the next day; if you make the eggplant in advance, this simple sandwich comes together in just over five minutes. The slightly sweet, balsamic-roasted eggplant stacks up beautifully next to warm, salty feta. Thin strips of mint and a slather of hummus make it even more complex and rich. To get the recipe and lots more photos, read more
Sometimes even a sandwich lover needs a serious serving of vegetables, so the other night, I turned my nutrition attention to these yummy open-face ratatouille sandwiches, made with roasted eggplant and red pepper, among other hearty things.
Initially, I made the sandwiches according to the recipe, and they were perfectly delicious with just a drizzle of balsamic vinegar and a dusting of herbs. But I thought they needed something to close up their open-facedness, so I also made a version with melted provolone, which I preferred. For more details and to get the recipe, read more