August is prime time for the earthy, meaty, and oft-misunderstood eggplant. If your knowledge of the fruit (berry, actually) stops at Eggplant Parmesan it’s high time you take to the market in search of the perfect eggplant for salsas, stews, roasts, and more!
Learn more about the sometimes temperamental, but generally lovable eggplant from our resident expert Marge Perry, here.
Roasted Eggplant with Pomegranate, Pickled Chiles, and Pecans
The beauty of this recipe is in the cooking method. Roasting eggplants whole allows the inside to steam and become tender while the skin crisps. Eggplants act as a sponge to other ingredients, so once halved, the yogurt tahini sauce melts deep into the scored flesh for optimal flavor.
Salsa isn’t all tomatoes and peppers, you know. Skin-on eggplant softened in a skillet with onion and garlic develops into salsa with a consistency similar to chutney. Serve with fresh radishes for an earthy play on the traditional dish.
An eggplant’s meaty texture has the tricky ability to fill the void for vegetarians and carnivores alike. This riff on the classic recipe replaces beef with mushrooms and eggplant, and—based on the glowing reviews—leaves nothing to be desired.
Flavor Friday is a weekly column that explores trending flavors and off-the-wall ingredients you’ve got to try—even if just once.