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recipes 20087 08 crispy eggplant fritters with smoked mozzarella
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Cooking
BONUS: Cabbage slaw to snack on while cooking.
Rachel Karten
Cooking
Don't have a charcoal grill? You can use gas or even an oven to make this summer staple.
Andy Baraghani
Cooking
Learn how to roast eggplant until it’s creamy and caramelized, and then serve dinner on top of it.
Alex Beggs
Cooking
There's a whole new way to cook (and love) eggplant that brings out its smoky, meaty best
Bon Appétit
Cooking
This bulbous berry—yep, it’s a BERRY—can be challenging. But once you know how to cook eggplant properly, we promise you’ll fall in love.
Alex Beggs
Cooking
We're all about the Eggplant with Cashew Butter recipe at Drifters Wife, one of BA's Hot 10 Best New Restaurants of 2018.
Aliza Abarbanel
Culture
Seamus Mullen, chef at Tertulia in New York, lets you in on the secret to getting seriously delicious, Spanish-style smoky eggplant on your backyard grill.
Elyssa Goldberg
Cooking
Like a glazed rhubarb cake and saucy roasted cauliflower.
The Bon Appétit Staff
Cooking
It also has toasted walnuts, lots of mint, and a drizzle of sweetness on top.
Aliza Abarbanel
Cooking
With varieties like globe, fairy tale, and graffiti, eggplants come in all shapes and sizes.
Rebecca Firkser
A healthier take on the classic Eggplant Parmesan, using halved roasted eggplant.
Danielle Walsh
Cooking
Like roasted tomato sauce and cabbage stir-fry.
The Bon Appétit Staff
Culture
Petit Trois chef Ludo Lefebvre wants to teach you how to make the best one you've ever had (without the pricey plane ticket).
Elyssa Goldberg
Cooking
It keeps in the pantry, cooks up in no time, and is delightfully chewy.
Hana Asbrink
Cooking
Summer blazes on, which means we're inviting eggplant, tomatoes, and corn to dinner tonight.
Chris Morocco
Cooking
It's a springtime thing from Arthur Potts Dawson's new cookbook, Eat Your Vegetables
Julia Bainbridge
BelGioioso Fresh Mozzarella
Cooking
It’s my simple solve when summer eggplants, peppers, and onions start piling up.
Heather Eddy
Cooking
Less than $2 a serving—and great for breakfast, lunch, or dinner.
Shilpa Uskokovic
Cooking
End-of-summer produce is bountiful and cheap at the farmers' market. Make the most of it.
Alyse Whitney
Culture
See how our recipes turned out in other cooks' kitchens.
Diane Chang
Cooking
Like zingy salad dressing and peanutty tofu.
Bon Appétit Staff & Contributors
Lifestyle
Don't tell my mom I stole a trick from her Bengali onion fritters.
Sohla El-Waylly
Cooking
The one rule here is to use all of the cheese.
Marianna Cerini