Eggplant deserves a regular spot on your grocery list, as evidenced by this ever-evolving collection of delicious recipes. With so many beautiful varieties of the versatile veggie (fun fact: botanically speaking, eggplants are really berries!) it's hard to get bored -- especially because there are so many wonderful ways to use them. From braising, baking, or deep frying, to grilling or roasting, eggplants take well to lots of preparation methods. And with dips, salads, fritters, and entrees to choose from, you'll find all sorts of places to work them into your menus.
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Tiny fairy tale eggplants get strewn with mint and topped with crumbled feta cheese in this delightful summer side dish. Farmers markets or specialty grocers are your best for finding the baby eggplants, but if you can't find them, slender Japanese eggplants or even full-sized eggplants can work, too, though you'll need to increase both the recipe quantities and cooking time accordingly.
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Traditional Greek Moussaka is off limits in the kosher kitchen, as the recipe combines beef and eggplant with a cheese and a rich, milk and butter-based bechamel sauce. But with creative use of non-dairy substitutes like soy milk, cookbook author Susie Fishbein devised this kosher take on the company-friendly casserole.
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Though you'll have to do a little deep frying to make this Israeli eggplant and red pepper salad, the rest of the preparation so simple, you may not mind the extra minutes spent over the stove. Offer the dish as an appetizer, salad, or side dish -- no matter when you serve it, says Giora Shimoni, "everyone will leave your table raving about the tasty eggplant dish."
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Giora Shimoni says this eggplant-based veggie chopped liver "is so delicious that you won't mind the frying it requires." A Shimoni family favorite, this version is one of many dairy-free takes on mock chopped liver.Continue to 5 of 11 below.
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Khoresh, (sometimes spelled khoresht) or stew, is a mainstay of Persian cuisine. While Khoresh Bademjan, or Eggplant Stew, often includes meat, it's a recipe well suited to vegetarian adaptations. This vegan version makes a delicious main dish served over plain steamed rice or crusty Tahdig.
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Popular throughout the Middle East, Baba Ghanoush is a dip or spread made of roasted eggplant and tahini. The recipe is straightforward - simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. Scoop it up with fresh pita bread or raw veggies for a healthful snack or meze-style appetizer.
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Eggplant Fritters With Tangy Tomato Lemon Sauce Recipe
These vegetarian eggplant fritters make a great Passover entree for Giora Shimoni's daughter, who, he explains "is not a big fan of meat." She loves to eat them, and since they are parve (neutral) and can be paired with dairy or meat meals, Shimoni loves to make them.
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Inspired by the French classic, this easy ratatouille recipe gets baked in the oven rather than simmered on the stovetop. As a bonus, American Food Expert Kathy Kingsley offers lots of great info about selecting and cooking with eggplants.Continue to 9 of 11 below.
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If you don't have a grill, you can roast the eggplant for this homemade Grilled Eggplant and Fresh Basil Vegetarian Pizza. Vegetarian Food Expert Jolinda Hackett offers a link to her favorite vegan pizza dough recipe, though you can also save time by using store-bought prepared dough.
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This Vegan Lasagna recipe is ideal for those times when you're serving a kosher meat meal, but still want a substantial entree for vegetarian or vegan guests. The pasta is simply layered with eggplant, spinach, and sauce, though you can add homemade tofu "ricotta" if you'd like.
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