Eggplant cooked with tomatoes, onions, ginger, raisins and selected whole spices. When you realize how tasty, and simple this Stir-fried eggplant recipe is, it’ll be one of your new favorites!
Eggplant
Garni Yarikh / Vegetarian Stuffed Eggplant
This middle eastern stuffed eggplant recipe is hearty enough to satisfy meat eaters and vegetarians alike. You can roast the eggplant and cook the filling ahead of time for easy weeknight dinner.
Air fried Eggplant and Mushroom “Meatballs”
Is there anything better on a weekend than a bowl of spaghetti and meatballs? I think not!
These air fried eggplant mushroom meatballs are easy to make, packed with flavor, crispy, and nourishing. Perfect when served as part of a classic spaghetti and meatballs dish.
Roasted Eggplant Shakshuka
High in taste and low in effort, this middle eastern Shakshuka is a hearty dish made with poached eggs in rich tomato sauce. Serve it on its own with rustic bread, or as part of a larger meal, and It’s the perfect start to any weekend.
Grilled Eggplant Caprese Salad
Fresh, easy, and pretty enough for a party! Caprese Salad is a perfect salad to add to any dinner, especially in summer when you get plentiful tomatoes and fresh basil. I have taken the liberty of adding grilled eggplant, balsamic glaze, and pesto to the classic Caprese for extra flavor and flair.
No Egg Eggplant Rollatini
Since the majority of my recipes on my blog are photographed on the weekend, I already had a post planned for today. But when I picked this homegrown bounty on Saturday morning I changed my mind. We are blessed with so much amazing produce at the moment that each meal has turned into a celebration of the harvest. The eggplants are doing really well and I think I am going to have lots of them this year. In honor of this beautiful veg, I’m sharing with you a soul food recipe that we really adore.
Masala bharay baingan/Dry Masala Stuffed Eggplants
Do you love eggplants? Well I do. I love for the variety of ways it can be cooked – stuffed, roasted, grilled, sautéed, stir-fried, and in curries and spreads. Eggplants come in many shapes, sizes and colors. In terms of taste they are all very similar, only the texture and degree of bitterness varies somewhat. Today’s recipe uses baby eggplants. They are small and round about the size of a hen’s egg. They have more tender and mild flesh, and can be eaten whole, skins and all. Stuffed with dry spices and cooked to perfection, this recipe is such a cute and tasty way to serve one of my favorite veggie and is quite simple and easy to do.
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