This recipe makes a lot of sauce. And with pasta, it’s more of a meal than a first course or a side dish, given how stocked the sauce is.
eggplant
Eggplant Kuku (Persian Frittata)
This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs.
Mark Bittman’s Sweet Potato–Eggplant Stacks with Lime Ricotta
You can be endlessly inventive with vegetable stacks, discovering your own favorite combinations. You want to cut the vegetables about 1/2 inch thick, and then layer twice—any higher than that and your stack is likely to topple.
Eggplant Rounds with Goat Cheese and Herb Salsa
This light dish, perfectly portioned and wonderfully herbaceous, works as a fresh appetizer, starter, or alongside a grilled steak, pork chop, or steak.
Lamb Shanks in Red Wine with Creamy Eggplant
Chef Mehmet Gürs of Istanbul’s Mikla restaurant pairs lamb shanks with an eggplant purée that has the unexpected—for Turkey, at least—addition of béchamel and Gruyère cheese, a nod to his classic European training. Excerpted with permission from Saveur magazine Feb. 2016, Issue #181 Recipe by Mehmet Gürs Photo by Christina Holmes Food Styling by Eugene […]
Chris’s Grilled Ratatouille
Once you’ve finished grilling your chicken, beef, or pork, don’t turn off that grill! While it’s still hot, throw some veggies on and make Chris’s grilled ratatouille. It’s even better the day after. Chris grills a batch the night before he wants to eat it and then makes sandwiches with the mix the next day. […]
