Eggplant allows you to make several different dishes during the summer, from appetizers to entrees.
Grilled Eggplant & Tomato Stacks
You can grill the eggplant rounds up to a day in advance, then assemble the eggplant, tomato and mozzarella “stacks” at the last minute. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter.
Spiced eggplant, lentils and mangoes combine deliciously in this Indian-inspired vegetarian salad. Customize the spiciness of this by choosing mild, medium or hot versions of salsa, chili powders and curry powder. The flavor is even better when the salad is prepared ahead. Recipe by Nancy Baggett for EatingWell.
Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.
Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad.
Eggplant Parm is spun into a pizza with grilled eggplant, marinara, fresh basil and Parmigiano-Reggiano cheese. Beer pairing: Sweet and bitter elements on this pizza need a similarly balanced beer. A pale ale or amber ale fills the bill beautifully.
The versatility that characterizes eggplant makes it a perfect fit for the summer. You can enjoy one of your favorite ingredients in multiple different ways. From appetizers, to salads or main dishes, eggplant proves to be a rather useful vegetable.
Check out the slideshow above and decide which summer dish you can't wait to try.