Eggplant Recipes

If you plan on growing eggplant in your garden this year, try these recipes with your harvest. Slice and grill your eggplant for something nontraditional off of the grill or wait until it’s cold outside and prepare this decadent Eggplant Parmesan, either way you will find the eggplant delicious.

| May 2018

  • eggplant
    Eggplant Parmesan can be the perfect comfort food on a cold day.
    Photo by Peter Schweitzer
  • eggplant
    Slice and grill a freshly picked eggplant and top with tomato or cheese for a savory dish.
    Photo by Peter Schweitzer
  • vegetable-recipes
    “The Myrtlewood Cookbook” by Andrew Barton and Peter Schweitzer, is filled with recipes to help readers include more vegetables in their diets.
    Courtesy of Sasquatch Books

  • eggplant
  • eggplant
  • vegetable-recipes

The Myrtlewood Cookbook (Sasquatch Books, 2017) written by Andrew Barton and photographed by Peter Schweitzer, helps readers to discover new ways to prep vegetable bases dishes. Find savory recipes to bring to your table with the recipes Schweitzer provides. Learn new cooking techniques and preparation methods for meals. 


Scalding, juicy, succulent eggplant; sweet, lip-smacking tomatoes; young mild garlic added to everything. The crunch of cucumbers and that green bean you eat raw, just to test it. The smell of freshly picked herbs on your hands as you move from slicing to dicing and back again, working through the abundance. The bursting berries, tart at first and progressively sweeter, then at last the dripping figs and first tart apples.

Argyle Grilled Eggplant

My college housemate Ethan, whose Secret Restaurant project in New York inspired my own, taught me how to do eggplant this way. It works as a side dish, a sandwich filling, a pizza topping, the basis for classic eggplant Parmesan, part of a curry or a stew—really, there is infinite variability. It is a true celebration of this underdog vegetable.

  • Large globe eggplant
  • Olive oil
  • Salt
  • Balsamic vinegar

Slice the eggplant into 1/2 - to 1/4-inch medallions. Move them to a colander, sprinkle with salt, and leave them for about 20 minutes while the salt draws the moisture out. Move them to a casserole dish or roasting tin, pat dry with a clean towel, and dress with lots of olive oil. When some has been absorbed, splash the dish with balsamic vinegar. Leave alone for another 10 to 20 minutes.

Heat a cast-iron grill pan over medium-high heat until a flick of water will instantly evaporate.

You need a good pair of tongs for this job. Pick up the pieces of eggplant and lay them gently on the hot grill. Leave them completely alone for about 2 minutes, then pick them up delicately to make sure they haven’t stuck. If any have stuck, use a regular flat metal spatula to scrape the underside and lift the piece up. Cook the other side for about half the time of the first side, keeping a watchful eye (and watchful tonged hand) on them the whole time. To encourage them to cook down, you can gently press the top with the spatula, and you’ll see the water hiss out and evaporate on all sides.



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