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eggplant recipes
Spiced Roasted Eggplant INGREDIENTS Yield: 4 servings * 3small Italian eggplants (1½ pounds) * ½cup olive oil * 3garlic cloves, finely grated * 1tablespoon ground cumin * ¾teaspoon kosher salt (such as Diamond Crystal) * ¼teaspoon crushed red pepper flakes PREPARATION * Step 1 Heat the oven to 450 degrees and line a sheet pan with parchment paper. * Step 2 Prepare eggplants by slicing off their tops and a fine layer of skin from their bottoms. Slice the eggplant into 1-inch-thick rounds and place on the lined pan. * Step 3 Make your spice oil by combining the olive oil, garlic, cumin, salt and red-pepper flakes in a small bowl. Brush the spiced oil onto the faces of all the eggplant slices, then flip each one over and repeat on the second side. * Step 4 Roast for 20 minutes, then use a spatula to flip over each round. Roast for another 10 to 20 minutes, or until soft, browned and crisp. If you’re looking for a little extra color, broil the eggplant, watching carefully, for about a minute.
Lentil and Orzo Stew With Roasted Eggplant INGREDIENTS Yield: 4 servings * 1½pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces * ¼cup plus 2 tablespoons olive oil * 1tablespoon coriander seeds, crushed * Kosher salt and black pepper * 1medium carrot, finely chopped * 1medium yellow onion, finely chopped * 2celery stalks, finely chopped * 3garlic cloves, finely chopped * 1tablespoon tomato paste * 1cup dried lentils (green, black or brown) * 5cups chicken or vegetable stock, or water * ½cup orzo or other small pasta, such as ditalini, stelline or macaroni * Zest and juice from 1 lemon, plus 4 lemon wedges for garnish * ¼cup shaved ricotta salata or crumbled feta PREPARATION * Step 1 Heat the oven to 425 degrees. In a large bowl, toss the eggplant with ¼ cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking. * Step 2 In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes. * Step 3 Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes. * Step 4 Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use. * Step 5 Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice. * Step 6 Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.