Grilled Eggplant Caprese

INGREDIENTS:

• Slices from 2 grilled eggplants (about 14 to 16 slices)

• 4 heirloom tomatoes, sliced (TIP: You could also mix it up and use ½ cup cherry tomatoes, or use a mix of both.)

• 6 oz fresh mozzarella, cut into slices

• 1 tbsp thinly sliced fresh basil (or use whole basil leaves)

• 1 tbsp extra-virgin olive oil

• 2 tsp balsamic vinegar

• ⅛ tsp each coarse sea salt and ground black pepper

PREPARATION:

1. Spread eggplant, tomato and mozzarella slices on a platter. Scatter basil on top. Drizzle with oil and vinegar then sprinkle with salt and pepper. 

Pan-Seared Eggplant with Buttermilk Dressing

INGREDIENTS:

• 8 tablespoons olive oil, divided

• 1 medium shallot, chopped, divided

• 2 tablespoons buttermilk, plain yogurt, or crème fraîche

• 2 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 4 tablespoons finely chopped chives, divided

• 12 ounces Japanese eggplant (about 2 small), halved lengthwise, sliced crosswise on a diagonal 1/4-inch thick

• 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal

• 1/4 cup parsley leaves with tender stems

• 2 tablespoons fresh lemon juice

• 1 avocado, cut into 1/2-inch pieces

PREPARATION:

1. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Add half of shallot and cook, stirring often, until tender and slightly charred and crisp around the edges, about 5 minutes; season with salt. Remove skillet from heat.

2. Whisk buttermilk, vinegar, mustard, honey, and several grinds of pepper in a medium bowl until smooth. Scrape in charred shallot; reserve skillet. Add 3 Tbsp. oil and 2 Tbsp. chives and mix well. Season dressing with salt.

3. Heat 2 Tbsp. oil in reserved skillet over medium-high. Add half of eggplant slices and arrange in a single layer; season lightly with salt. Cook, without moving, until browned underneath, about 3 minutes. Turn; cook on second side until browned and tender, about 2 minutes. Transfer to a large bowl. Add remaining 2 Tbsp. oil to skillet and repeat with remaining eggplant slices.

4. Let eggplant cool slightly, then add cucumbers, parsley, lemon juice, half of lemon zest, and 1 Tbsp. chives to bowl. Toss well; season with salt and pepper. Gently fold in avocado.

5. Transfer to a platter and drizzle with several spoonfuls of dressing (you don’t need to use all of it). Top with remaining lemon zest, shallot, and 1 Tbsp. chives.

Smoky Eggplant Dip

INGREDIENTS:

• 2 medium globe eggplants

• 1 garlic clove, finely grated

• 1/2 cup plain Greek yogurt or labneh (Lebanese strained yogurt)

• 1/2 cup finely chopped mint, plus torn leaves for serving

• 1/2 teaspoon crushed red pepper flakes

• 2 tablespoons olive oil, plus more for drizzling

• Kosher salt

Special Equipment:

• Hardwood or lump charcoal

PREPARATION:

1. Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15–20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.)

2. Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it’s okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.

3. To serve, drizzle dip with more oil and top with mint leaves.

Do Ahead: Dip can be made 1 day ahead. Cover and chill.

Spicy Eggplant Parmesan with Ricotta

INGREDIENTS:

• Olive oil cooking spray

• 3 large cloves garlic

• 1/4 tsp red pepper flakes

• 1 24-oz jar unsalted puréed strained tomatoes or unsalted crushed tomatoes

• 1 tbsp white balsamic vinegar

• 2 tsp raw honey

• 1/2 tsp plus 1/8 tsp dried oregano, divided

• 3/4 tsp sea salt, divided

• 1/4 tsp fresh ground black pepper, divided

• 1 small eggplant, cut into 1/4-inch-thick slices and patted dry

• 1/2 cup white whole-wheat flour

• 3 large egg whites, divided

• 1 cup plain whole-wheat bread crumbs

• 2 tbsp grated Parmesan cheese, divided

• 1 1/2 cups whole-milk ricotta cheese

Special Equipment:

• 14 (8–12-inch-long) metal or bamboo skewers soaked in water at least 1 hour

PREPARATION:

1. Preheat oven to 375°F. Mist a medium saucepan with cooking spray and heat on medium. Add garlic and pepper

2. flakes; sauté for 1 minute, stirring constantly. Add tomato purée, vinegar, honey, ½ tsp oregano, ¼ tsp salt and 1/8 tsp pepper. Bring to a boil on medium-high, then reduce heat to low, cover and simmer until reduced to 2 cups, about 20 minutes. Remove and discard garlic.

3. Meanwhile, using paper towels, pat eggplant dry. Season with 1/4 tsp plus 1/8 tsp salt. Line up 3 shallow bowls. To first bowl, add flour. To second bowl, add 2 egg whites and whisk in 2 tbsp water. To third bowl, add bread crumbs, 1 tbsp Parmesan and remaining 1/8 tsp each oregano and black pepper.

4. Dredge each eggplant slice in flour, then in egg mixture and finish in bread crumb mixture, turning to coat evenly and shaking off excess. Arrange eggplant in a single layer on a large parchment-lined baking sheet. Mist slices on both sides with cooking spray. Bake until tender, about 25 minutes total, turning halfway.

5. In a small bowl, combine ricotta, remaining 1 egg white and remaining 1/8 tsp salt.

6. Mist an 8 x 8-inch baking dish with cooking spray. Spread 1 cup tomato sauce on bottom of dish. Top with half of eggplant. Using half of ricotta mixture, spoon a dollop onto each slice of eggplant. Pour remaining tomato sauce over ricotta layer and top with remaining eggplant. Press eggplant down to partially submerge in sauce. Dollop remaining ricotta mixture onto eggplant slices. Sprinkle remaining 1 tbsp Parmesan over top. Bake until ricotta melts and sauce bubbles at edges, about 30 minutes. Let rest for 20 minutes before serving.

Grilled Ratatouille with Fresh Basil Sauce

INGREDIENTS:

• 2 cups loosely packed fresh basil

• 2 cloves garlic

• 2/3 cup olive oil, divided

• 1/2 tsp each sea salt and ground black pepper, divided

• 4 plum tomatoes, halved lengthwise

• 2 bell peppers, seeded and quartered (you can use any color)

• 1 eggplant, sliced into ½-inch-thick rounds

• 1 large zucchini, sliced on the bias into 1/2-inch-thick rounds

• 1 small red onion, sliced into 1/4-inch-thick rounds

PREPARATION:

1. Heat a grill to medium-high. In a food processor, pulse basil and garlic until finely chopped. With motor running, gradually drizzle in all but 1 tbsp oil. Season with 1/4 tsp each salt and black pepper. Set aside.

2. On a large rimmed baking sheet, arrange tomatoes, peppers, eggplant, zucchini and onion in a single layer. Brush with remaining 1 tbsp oil and sprinkle with remaining 1/4 tsp salt and black pepper.

3. Grease grill grates. Place peppers, eggplant, zucchini and onion on grill. Close lid and grill, turning once, until softened and grill-marked, 5 to 7 minutes. Place tomatoes, cut side down, on grill. Close lid and grill, turning once, until softened, about 4 minutes.

4. Arrange eggplant, zucchini and onion on a large serving platter. Transfer peppers and tomatoes to a cutting board. Slice peppers into strips; add to platter. Peel tomatoes and chop flesh into 1-inch pieces; add to platter. Drizzle with basil mixture.