Eggplant

The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.

Like bold eggplant bulgogi, silky ratatouille, aromatic biryani, and more.

A classic Sicilian pasta with caramelized eggplant, tomato sauce, basil, and ricotta salata.

A one-pot celebration of summer vegetables.

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

Split open like a baked potato, eggplant becomes a custardy vessel for dinner.

No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.

Creamy roasted Japanese eggplant meets its delightfully textured match in this riff on Mexican salsa macha, made with cashews, garlic, and fresh Fresno chiles.

Good things take time. Trust us, it’s worth it.

Thanks to a tricked-out mayo spread (garlic, capers, oregano, and chili flakes—whew!), this pressed sandwich is as flavor-packed as it is easy to make.

This version of Egyptian musaqa’a from author Aisha Abdel Gawad is a vegetarian spin, featuring hearty lentils and smoky eggplant.

Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.

Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead.

This cozy, vegetarian, super umami dish proves that stews don’t always need to be simmered for hours on end to be complex, rich, and satisfying.

Lean on the oven for a hands-off approach to Sicilian-style caponata goodness.

Crisp, almost crunchy, tofu owes its caramelized exterior to one secret ingredient (*whispers* It’s sugar!).

Torta milanesa usually features chicken or pork; this vegetarian version swaps in thin-sliced eggplant, which goes crispy on the outside and creamy on the inside.

Crispy on the outside, creamy on the inside, this irresistible summer eggplant (and its tangy dipping sauce!) will have you going back for more.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

There's no denying this vegetarian biryani studded with silky eggplant is a labor of love. There's also no denying the end result is completely and totally worth it.

This hearty cassoulet skips the meat all together and gives your summer produce haul time to shine. 

If you’re looking for a vegetarian main to serve at your next dinner party, look no further than this caper-studded roast eggplant topped with, yes, crispy capers!

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste.