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Grilled Eggplant with Caponata Salsa Recipe

Grilled Eggplant with Caponata Salsa Recipe


  • 1 12-ounce container grape or cherry tomatoes, quartered lengthwise
  • 2 celery stalks, finely diced
  • 1/2 cup chopped Vidalia or Maui onion
  • 5 large green olives, pitted, thinly sliced (about 2 tablespoons)
  • 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
  • 1 tablespoon drained capers, rinsed
  • Pinch of dried crushed red pepper
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil plus additional for brushing
  • 1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed

Recipe Preparation

  • Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD Caponata can be prepared 2 hours ahead. Let stand at room temperature.

  • Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.

  • Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

Recipe by Dorie Greenspan,Reviews Section

Grilled Eggplant

Eggplant can be under appreciated, but this Mediterranean-style vegetable is one of the tastiest around. You’ve got to try this grilled eggplant: it comes out smoky and tender, lightly charred and full of flavor. Top it with a sauce and you’ve got a killer summer side dish or appetizer! We went for two different sauces: a fresh tomato salsa fresca, and a creamy, lightly spicy white BBQ sauce. The combination of the two is spot on. You’ll need to know a few tricks for grilled eggplant to get it just right: here’s what to know!

Grilled Eggplant with Caponata Salsa Recipe - Recipes

As with any recipe, there are numerous variations, including the addition of carrots, celery, green bell peppers, olives, potatoes, or raisins.

According to food writer Clifford A. Wright, the famed Italian dish may be of Spanish origin. He quotes the Sicilian food authority Pino Correnti, that the dish is derived from the Catalan word caponada, a similar type of relish

Th Catalan word means “something tied together like vines.” In Sicily, it first appears in 1709. Another contender is the word capón capón de galera is a gazpacho or a caponata-like dish.

A Sicilian cuisine scholar, Giuseppe Coria, suggests that the word derives from the Latin caupo, tavern, which served cauponae, a tavern food for travelers.

Whatever the origin and ingredients, today’s caponata easily moves from antipasto relish (our grandmother favored it with crackers or toasted baguette slices) to the main plate.

This delicious and healthful garnish adds bright color to pale proteins. It works well on grilled, poached or sautéed fish, poultry or tofu.


Use fresh tomatoes in season. In the off season, use diced, canned tomatoes.

Caponata tastes best the day after it is made, once the flavors have had a chance to blend and mellow. The recipe can be made two days in advance and refrigerated, covered. It can also be frozen.

You can serve caponata warm, chilled or at room temperature, or cold.



1. HEAT the oil in heavy pot over medium heat. Add the eggplant, onion and garlic. Sauté until the eggplant is soft and brown, about 15 minutes.

2. ADD the diced tomatoes, vinegar and drained capers. Cover and simmer until the eggplant and onion are very tender, about 12 minutes, stirring occasionally.

3. SEASON the caponata to taste with salt and pepper. Mix in the basil. Transfer to a serving bowl. Sprinkle with toasted pine nuts.

Sicilian Eggplant Relish Caponata

A tradition in Sicily where eggplant is ubiquitous, caponata is an incredibly versatile vegetable dish and perhaps the finest example of Italian antipasti. There are endless contemporary variations of this dish, but in Sicily two ingredients remain constant — eggplant and celery. Serve at room temperature with good bread and cheese or alongside grilled sausages, fish or chicken or even tossed with pasta. Here I have chosen to toss the eggplant chunks with a little olive oil and oven-roast them instead of frying. This method is more convenient and more in keeping with contemporary tastes, since the eggplant absorbs less oil. In fact, you can roast all of the fresh vegetables to create a thoroughly contemporary caponata. If you choose to sauté the eggplant, make sure your olive oil is hot enough to sear it —otherwise it will absorb too much oil. I have had success with this recipe using all three varieties of eggplant — conventional, globe, as well as the slender purple Asian type. Toast the pine nuts in a pan on top of the stove or in a preheated oven, but keep your eye on them, as they will brown very quickly.

Occasion Buffet, Casual Dinner Party, Family Get-together

Recipe Course antipasto/mezze, side dish, vegetable

Dietary Consideration egg-free, gluten-free, halal, kosher, lactose-free, low carb, low cholesterol, peanut free, soy free, vegan, vegetarian

Taste and Texture herby, nutty, salty, savory, sweet, tangy, tart


  • 3 lbs (1.5 kg) eggplant , trimmed and cut into 1-inch (2.5 cm) cubes
  • 2 tbsp (25 mL) salt
  • 1/3 cup (75 mL) olive oil
  • 4 stalks celery , trimmed, cut diagonally into ½-inch (1 cm) pieces, blanched
  • 4 cloves garlic , minced
  • 2 medium onions , thinly sliced
  • 2 cups (500 mL) passata (puréed, sieved tomatoes) or canned Italian plum tomatoes , drained and chopped
  • ½ cup (125 mL) large green olives , pitted and roughly chopped
  • ½ cup (125 mL) black olives , pitted and roughly chopped
  • 3 tbsp (45 mL) capers (preferably salt-packed, rinsed)
  • 2 tbsp (25 mL) pine nuts , lightly toasted
  • 2 tbsp (25 mL) currants , soaked in hot water for 15 minutes, drained and patted dry
  • 2 tbsp (25 mL) granulated sugar
  • ¼ cup (50 mL) balsamic vinegar
  • Salt and freshly ground black pepper
  • ½ cup (125 mL) roughly chopped mint
  • ½ cup (125 mL) roughly chopped basil
  • Large baking sheet


Put cubed eggplant in a colander set in the sink. Toss with the salt. Set a plate on top of eggplant and add a weight. Let stand 1 hour. Preheat oven to 400°F (200°C). Rinse eggplant under cold running water drain and pat dry with paper towel. Toss eggplant with 3 tbsp (45 mL) of the olive oil spread onto baking sheet and bake for 20 minutes, stirring occasionally, or until softened and starting to brown. Set aside.

In a large skillet, heat remaining olive oil over medium heat. Add celery, garlic and onions cook for 6 minutes or until onions are softened. Do not let garlic brown. Sir in passata, green and black olives, capers, pine nuts, currants, sugar and vinegar. Season to taste with salt and pepper. Reduce heat to medium-low and cook for 15 minutes or until vegetables are tender.

Stir in mint cook 5 minutes longer. Transfer to large serving dish. Let stand at room temperature 2 hours to develop flavors. Serve at room temperature, sprinkled with chopped basil.

But if you love Eggplant like I do, why should it be limited to just one dish that you have sporadically? Why not try and incorporate such a tasty and healthy vegetable into more dishes. That’s why I’ve put together this list of the ultimate 15 best eggplant recipes any eggplant lover must try!

Roasted Eggplant -Spend with Pennies

Roasted eggplants make for a delicious treat. With its smoky flavor and luscious creaminess, this is incredibly simple to prepare. Whether you follow a plant-based diet or you like to pair meat with your vegetables, roasted eggplants are undeniably a good side dish to any meal. It’s light, tasty, and will open up your appetite. You can also use the eggplants that you’ve roasted as an ingredient to salads or as a delicious addition to your panini.

If you love eggplant parmesan but looking for a lighter fare, then the roasted eggplants with tomato and feta cheese is your best bet. The smoky aroma of the eggplant, the richness of the tomato sauce, and the tangy saltiness of feta cheese take center stage in this appetizing eggplant recipe dish.

Eggplant Sandwiches -Sunny Little Kitchen

I particularly love this eggplant sandwich recipe mainly because it’s a vegan option to a healthy dish. By using fresh quality bread as the base, you can create a panini that rivals the savory flavor of a meat-based sandwich. The roasted eggplant is a great alternative to meat and dairy cheese. Meanwhile the leaves, cucumber, and tomatoes provide texture to the sandwich. Slather the vegan mayo to add a layer of silkiness, and you’ve got a refreshing mid-day meal.

Eggplant Parm Soup -Joyful Scribblings

Flavorful and warm, this eggplant parm soup is the perfect companion for brunch or on cold winter nights. It has a similar flavor palette as eggplant parmesan but with a lighter touch. I especially love to pair this eggplant recipe soup with a warm bread for dinner as a meal. You can also enjoy this with a light salad, making it a delicious opening to a hearty lunch.

When I’m craving for a Middle Eastern fare, this is definitely one of my go-to recipes. The burst of flavors are just satisfyingly endless starting from the eggplants up to the stuffing. This specific recipe uses pomegranate, olives, lemon, herbs, and the eggplant’s flesh as stuffing. These are then whipped into the food processor. With its intense flavor and fancy aesthetics, this recipe is surprisingly easy to create and visually stunning to look at.

Out of all the different variations of the Sicilian Caponata eggplant recipes, this specific one is probably my favorite. It has a rich flavor and all-vegetable ingredients which I love. Combined with potatoes and bell peppers, you can put this on top of a toasted ciabatta. Pair off with a Sicilian red wine and you have a satisfying and healthy appetizer.

Eggplant Street Tacos – This Florida Mom

Although I wouldn’t have naturally chosen eggplant, it does lend a unique flavor combo with the seasoning. This recipe is also ideal if you’re craving for taco but looking for a meatless alternative. You can also add other veggie options such as lettuce, onion, and tomatoes. Sprinkle cheese, sour cream, and balsamic glaze for that sweet kick. This is a good option on days when you want a unique dinner or a savory snack.

Eating this eggplant recipe transports me to memories of quaint Italian towns. The burst of marinara, ricotta, herb, Parmesan, and lemon flavors in every roll is undeniably satisfying. The charred eggplant lends an earthy taste. Meanwhile, the creaminess of ricotta and the Parmesan provide texture to the dish. Lastly, the velvety lightness of the marinara and the elegant fragrance of the herbs all contribute to how savory this appetizer is.

Goat Cheese and Bacon Eggplant Rolls -Play Party Plan

One of the eggplant recipes for rolls that have caught my attention would be this one. The light smoky palate of the grilled eggplant works perfectly well with bacon and goat cheese. The combination of the crumbliness of the goat cheese and the crunchiness of the pine nuts creates interesting textures. Truly a party-in-your mouth dish that you can savor as your main entree or an appetizer to grilled chicken.

Baba Ganoush – It’s Not Complicated

A simple and elegant version of the Baba Ganoush, this specific eggplant recipe is perfect for those with dietary requirements. It’s gluten-free, nut-free, and 100% vegan. To create this amazingly good dip, you’ll need to make sure that your eggplant flesh is almost off-the-skin soft. This will give your Baba Ganoush an ideal base for that smooth and creamy texture. Add tahini and lemon, and you’ve got a versatile thick sauce that works as a dip or a spread to your appetizers and main dishes.

Georgian Eggplant Rolls with Walnut -Happy Kitchen

Creamy and crunchy with a hint of herby flavor, this is one of the eggplant recipes that’s satisfyingly good and quick to make. All you need is eggplant, walnut, and khmeli suneli, a Georgian plum sauce seasoning, and a few choice herbs. With these, you can easily re-create this savory and healthy appetizer.

A crowd favorite, the eggplant parmesan is definitely a staple in any list of eggplant recipes. This Tuscan-inspired recipe has all the makings of a satisfyingly great meal. The al dente pasta lends a chewy texture to the dish while the fried eggplant gives off a smoky palate. Bring in the tomato sauce, mozzarella, and Parmesan, and you’ve got a filling dinner that’s oozing with flavor and character.

Simple and easy to make. Best of all, this particular eggplant lasagna uses low carb and keto friendly ingredients so you can indulge to your heart’s content. Since you won’t be using pasta in this one, the roasted eggplant will be the alternative to the noodle layer of the regular lasagna. Layered with marinara sauce, Italian herbs and spices, and three types of cheeses, you have a tasty dish that only has 6 grams of net carbs per serving.

Tomato soup is a great soul food and this variation with eggplant added into the mix hits the spot. For this recipe, the tomato is not pureed. Instead, it is chopped and mixed alongside eggplant, onions, and bell pepper, and cooked in a pot under 30 minutes. Warm, flavorful, and appetizing, you can serve this as an elegantly simple dinner or as a starter before a heavier a meal.

Eggplant as taco shell? Sounds tasty and it definitely is. The best part is that you can skip the carbohydrate-laden traditional taco shell, so you can indulge a bit more. The roasted eggplant lends a meaty flavor as the base to your shredded chicken, cilantro, avocado, and salsa. If you are looking for a vegan option, you can skip the chicken meat, since the rest of the ingredients are already flavorful and full of texture on their own.

If you are looking to extend your repertoire of eggplant recipes, then make sure to try these incredible recipes. The great thing about eggplants is that they are versatile as an ingredient. They are also great alternatives to meat especially when grilled or roasted. What a fun and healthy way to enjoy your favorite dishes!

15 grilled eggplant bobby flay Recipes

Grilled Caponata (Bobby Flay)

Grilled Caponata (Bobby Flay)

Grilled Antipasto with Gorgonzola Crostini (Bobby Flay)

Grilled Antipasto with Gorgonzola Crostini (Bobby Flay)

Grilled Swordfish with Grilled Caponata (Bobby Flay)

Grilled Swordfish with Grilled Caponata (Bobby Flay)

Grilled Baba Ghanoush with Grilled Naan (Bobby Flay)

Grilled Baba Ghanoush with Grilled Naan (Bobby Flay)

Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish (Bobby Flay)

Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish (Bobby Flay)

Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint (Bobby Flay)

Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint (Bobby Flay)

Grilled Eggplant Caponata Bruschetta with Ricotta Salata (Bobby Flay)

Grilled Eggplant Caponata Bruschetta with Ricotta Salata (Bobby Flay)

Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta (Bobby Flay)

Grilled Eggplant with Caponata Salsa Recipe - Recipes

• 1 large eggplant
• Olive oil
• 4 oz. jarred roasted red peppers, chopped
• 3/4 C large green olives, pitted and chopped
• 1 C chopped yellow onion
• 1/4 t crushed red pepper flakes
• 1.5 T garlic (4 cloves), minced
• 3 T parsley, minced
• 2 T pine nuts, toasted
• 2 T freshly squeezed lemon juice
• 2 T capers, drained
• 2 T tomato paste
• 1 T red wine vinegar
• 2 t kosher salt
• 1 1/2 t freshly ground black pepper
• Toasted pita triangles for serving

1. Pre-heat oven to 400 degrees.
2. Line a baking sheet with foil.
3. Place eggplant on baking sheet, prick with a fork in several places, and rub with olive oil.
4. Bake eggplant for 45-50 minutes, until soft when pierced with a knife.
5. Let eggplant cool, cut in half, and peel and discard skin.
6. Place eggplant, roasted red peppers, and olives in bowl of a food processor and pulse until coarsely chopped. Pour into medium-sized separate bowl.
7. Heat 1 T olive oil in medium-sized pan. Add onions and red pepper flakes and saute over medium heat for 5 minutes, until onions are lightly browned.
8. Add garlic to pan and cook for another minute.
9. Add onion/garlic mixture to eggplant mixture.
10. Add parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt and pepper to the bowl and mix together.
11. Cover bowl with plastic wrap and refrigerate for a few hours.
12. Serve at room temperature with toasted pita triangles or whatever you want!

Cut the stem off the eggplant, cut in half, then place cut side down on a microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 5 minutes or until tender. Let cool, then peel and dice the eggplant. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for I hour before serving. Note: If you do not have a microwave, you can prick several holes in the eggplant with the tines of a fork and bake in a 350-degree oven for 30 minutes. Let cool, then peel and chop. Yield: Approx. 2 cups SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use as a side dish for baked rack of lamb, or serve with hummus, falafel, and tabbouleh for a vegetarian buffet. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" on Jun 29, 1999,


View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 268

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Eggplant Caponata with Grilled Polenta Wedges

I fear, no fate, for you are my fate, my sweet
I want no world, for beautiful you are my world, my true
and it’s you are whatever a moon has always meant
and whatever a sun will always sing is you

here is the deepest secret nobody knows
here is the root of the root and the bud of the bud and the sky of the sky of a tree called life
which grows higher than soul can hope or mind can hide
and this is the wonder that’s keeping the starts apart

I carry your heart, I carry it in my heart.

All my love, to the moon and back you guys. Congratulations to my dearest buds, Anna + Tom. xx


Summer lovin’, had me a blast! Warm, stewy eggplant and tomatoes with all the Italian flavors served beside crispy polenta wedges, September nights don’t get much better than this. Polenta can be made the day before, and these wedges are a great way to use up any leftover cooked polenta. Serves 4 – 6. Vegan + Gluten free.

Caponata recipe slightly adapted from the one and only, Jamie Oliver.


Extra virgin olive oil
3 firm medium sized eggplants, cut into large chunks
1 teaspoon dried oregano
Sea salt and cracked black pepper
1 red onion, chopped
2 cloves garlic, crushed and finely chopped
1 bunch fresh flat leaf parsley, leaves removed and set aside, stalks finely chopped
2 tablespoons salted capers, rinsed and drained
Large handful green olives, pitted an roughly chopped
1/4 cup red wine vinegar
5-6 medium roma tomatoes, roughly chopped

Slivered almonds, to serve

1 cup quick cooking fine polenta
3 1/2 cups water
Sea salt


Bring 3 1/2 cups of salted water to a boil, then reduce to a simmer and add in 1 cup of fine grain quick cooking polenta, whisking continuously to avoid clumps. Reduce heat down to lowest setting, and stir polenta as it begins to thicken, this should only take a few minutes. Spread cooked polenta into a baking dish greased with olive oil and set aside to let cool. The longer you let cool to easier it will be to grill, I’ve made this a day ahead and it works great.

Once cooled, sliced into squares or triangles and brush with olive oil. Grill on a hot grill pan or bbq for a few minutes on each side, until charred and crispy.

Heat olive oil in a large heavy bottomed pot over medium heat and add in chopped eggplant. Season with salt and stir so the eggplant is coated in oil, adding more olive if it seems a bit dry. Cook on high for 5-10 minutes, stirring every now and then, until the eggplant are golden brown on all sides and starting to soften.

Add in the onion, garlic and parsley stems and continue to cook on high for a few more minutes, until everything is soft and smelling amazing. Then add the capers, olives and vinegar and cook until most of the liquid has evaporated and you’ve scraped off any bits stuck to the bottom. Now add in the tomatoes and reduce heat.

Simmer for 15 minutes, or longer, until everything is stewy and soft. Taste and season with salt and pepper.

Before serving drizzle with a little extra olive oil, and sprinkle with lots of fresh chopped parsley leaves and slivered almonds. Serve warm or at room temperature with grilled polenta wedges.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

Now In Season: 68 Sicilian Eggplant Recipes. Yes, 68.

Pick a recipe, any recipe, from our list of 68 Sicilian eggplant preparations.

Sicilians call eggplant the “meat of the earth.” The white-fleshed purple-skinned fruit can indeed be prepared like most cutlets. You can fry it, grill it, bake it. You can also stuff it, roast it, puree it, stew it, even pickle it. Depending on where your eggplant hails from, it might be long and skinny or squat and fat. It might not even be purple at all.

Chef Melissa Muller Daka, who owns the restaurant Eolo in New York City, did not always love eggplant. But she sure does now. So much so, in fact, that she has 101 eggplant recipes under her belt, all inspired by her early childhood in Sicily. We thought of featuring recipes for one or two or 10… and eventually settled on 68. These abbreviated recipes may require a good deal of imagination or further research, but we hope they’ll get you started on your road to eggplant ecstasy.

1. Pasta alla Siracusana: toss with tomato sauce, stewed peeled eggplants, roasted peppers, onion, garlic and herbs.
2. Eggplants “a schibecci”: like a ceviche with mint, vinegar, sweet tomato sauce and caciocavallo cheese.
3. Smoked eggplant salad: Toss with pine nuts, currants, tomato and fresh herbs.
4. Eggplant “tonnato:” prepare classic preserved tuna sauce and serve with chunky grilled eggplant pulp and grilled sardines.
5. Pickle baby eggplants, then stuff ’em with spicy peppers.
6. Fry eggplants and zucchini with agrodolce, garlic and fresh oregano.
7. Add strained eggplant pulp to strained yogurt and almonds “dei Turchi.”
8. Grill eggplant and toss with artichokes, coco nano beans and grilled squid.
9. Stuff small eggplants with Pecorino and salami and bake.
10. Serve your eggplant with savory tomato marmalade.
11. Toss pasta with pesto, ricotta and fried baby eggplants.
12. Slice eggplant and stuff with cheese and ham. Bread and fry.
13. Slice eggplants with skins on in half lengthwise and stuff with meat, cheese and breadcrumbs. Bake.
14. Take a round eggplant, peeled and whole. Cut a slit in it, then stuff with ground meat and bake.
15. Make a typical caponata add currants and pine nuts.
16. Add eggplant to the batter for Modica chocolate cookies.
17. Make a typical lasagna, except use grilled eggplants, pesto and béchamel instead of tomato sauce.
18. Peel eggplant, cut into slivers, preserve in olive oil.
19. Peel eggplant, cut into slivers, preserve in vinegar.
20. Marinate eggplants in olive oil, garlic and Sicilian oregano, then grill.
21. Eggplant parmigiana: Cover eggplant slices in Parmesan and tomato sauce and top with breadcrumbs.
22. Eggplant “millefoglie:” make a typical millefeuille pastry, layered with thin skin-on eggplant, buffalo mozzarella, sun-dried tomato slices and arugula pesto.
23. Cook, then puree eggplant with basil.
24. Puree smoked eggplant and serve with bread.
25. Stuff saffron arancini (rice balls) with pecorino primo sale and finely chopped grilled eggplant, zucchini and tomato.
26. Grilled eggplant salad: Toss with pomegranate and mint.
27. Eggplant polpette: make ’em like mini meatballs, only with roasted eggplant pulp.
28. Puree eggplant and sesame seeds with mint and garlic for dipping and spreading.
29. Eggplant involtini: like a braciola, stuffed with breadcrumbs, cheese, pine nuts and raisins.
30. Toss pasta with eggplant pesto.
31. Fresh “caponata:” like the original (eggplant, celery, capers), only not stewed.
32. Toss pasta with eggplant and mozzarella.
33. Toss pasta with eggplant and mascarpone.
34. Toss pasta with eggplant, zucchini and peppers.
35. Toss pasta with tomato sauce, topped with fried eggplant pulp and smoked ricotta.
36. Toss pasta with tomato sauce, basil and stewed eggplant.
37. Bake a timbale of pasta, eggplant, baby meatballs and ricotta.
38. Marinate a whole eggplant in vinegar, then roast.
39. Make a typical soufflé, only with pureed eggplant.
40. Make a typical mousse, only with pureed eggplant. Serve with crudite.
41. Pasta salad: Toss with pesto, eggplant and sun-dried cherry tomatoes.
42. Squid ink pasta: Toss with octopus and eggplant.
43. Toss pasta with fried baby eggplants, olive oil, fresh tomato and spicy peppers.
44. Bruschetta: topped with olive-caper paste and chopped grilled eggplant.
45. Bruschetta: topped with eggplant and ricotta puree, then sprinkled with chopped fried eggplant.
46. Core baby eggplant and stuff with rice, ground meat and spices.
47. Stuff fried eggplant with preserved tuna and serve cold.
48. Stuff eggplant with breadcrumbs, garlic and olives. Serve cold.
49. Ricotta gnocchi: Make with eggplant “caviar” (roasted eggplant pulp with garlic, blended with lemon, salt and pepper, plus ricotta and parsley).
50. Eggplant cutlets: Bread and bake.
51. Eggplant gratiné: Slice, top with cheese and bake.
52. Ravioli stuffed with eggplant, ricotta and basil: Toss with fresh yellow and red cherry tomatoes and pesto.
53. Cut eggplant into sticks, bread and fry.
54. Chickpea fritters, served with sweet and sour eggplant salsa.
55. Build a panino with grilled eggplant, Pecorino primo sale, roasted tomato segments and fresh basil on semolina bread.
56. Square pizza: Top with skin-on fried eggplant cubes, Sicilian oregano, mushrooms and sliced onions.
57. Sweet eggplant parmigiana: Top with chocolate, candied orange and nuts.
58. Bulgar wheat cold salad: Toss with fried eggplant, cherry tomatoes and chopped basil.
59. Puree eggplant with lemon and thyme serve with crusty bread.
60. Chicken cutlets: scalloped and cooked with white wine and lemon and topped with fried eggplant cubes.
61. Tagliatelle: Serve with lamb and eggplant ragu.
62. Make a typical risotto with ground lamb, hen of the woods mushrooms and fried eggplant slivers.
63. Focaccia: Top with oven-dried tomatoes, eggplant pulp, goat cheese and thyme.
64. Couscous: Toss with eggplant, zucchini, carrots and potato.
65. Eggplants, potatoes and tomatoes gratiné: top with thyme, garlic, sheep’s milk cheese and breadcrumbs.
66. Bruschetta: top with marinated grilled eggplant, oven-dried tomatoes and buffalo mozzarella.
67. Top eggplant with basil and Pecorino primo sale. Bread and fry.
68. Make meatballs (large than polpette) with ground lamb and finely diced eggplant.