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15 Ways To Enjoy Eggplant
How do you feel about eggplant? Do you love it, hate it.. or do you want to like it but don’t know what to do with it?
I personally love eggplant and have been bringing lots of it home from the market lately. The market I’ve been shopping at has an abundance of eggplant right now, in every shape, size and color. I’ve seen gorgeous deep purple Italian eggplant, long, skinny, almost seedless Japanese eggplant and pretty light purple (some striped) eggplant that I’ve only seen in the summertime. I’ve also got my eye on and am intrigued by some white eggplant I keep spotting…I’m afraid they’re going to disappear before I get my hands on them!
So what to do with all this eggplant? Good question. I normally slice up my eggplant, bread it and bake it into classic Eggplant Parmagiana or roast it with other summer vegetables into an Italian caponata and serve on crusty bread.
What’s your favorite way to enjoy eggplant? While you are here, let me know and check out these 15 delicious recipes we’ve collected to help inspire you:
Wondering how to get your kid to eat veggies? Check out these tips!
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6 Comments
[...] love eggplant (I shared that on a Babble roundup of eggplant recipes post yesterday). What I usually do with eggplant is bread it, bake it and freeze it. I like to make [...]
Baked Breaded Eggplant | Aggie's Kitchen commented on Aug 26 11 at 12:19 pmBetsy commented on Aug 25 11 at 6:33 pmDon’t normally eat eggplant but better think again after reading this! Holy YUM!
Natalie commented on Aug 25 11 at 7:08 pmGreat round-up! Thanks Aggie, for including my Pesto Eggplant Rollatine!
Lina commented on Aug 26 11 at 6:43 ameggplant bruschetta! Definitely going to try it!
Susannah commented on Aug 27 11 at 4:48 pmThis Everyday Food recipe for ratatouille (http://www.marthastewart.com/332294/ratatouille) is one of my favorite late summer clean-out-the-fridge meals. It’s simple, healthy, and tastes terrific (thanks, largely, to roasting a couple of pounds of peeled, hand-smushed tomatoes in the oven for a half-hour to concentrate their flavors). It’s well worth making just to eat the leftovers with baked eggs (http://www.marthastewart.com/332296/ratatouille-and-baked-eggs). It’s a particularly nice vehicle for those little Italian globe eggplants or slender Japanese eggplants that are all over the farmer’s markets in late August.
Marie commented on Sep 03 11 at 9:33 pmI’m sure I’ll be coming back to this post again and again. I really want to get better at making eggplant!
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