February 20^th 2013By Chavi Sperber

This Passover vegetarian recipe is also perfect as a meatless main any time of year. A pareve vegetarian roll up that works well as an appetizer or side dish. If you don’t use tomatoes on Pesach, you can just skip the tomato sauce, as the eggplant rollatini is delicious as is.

May 10^th 2011By Jamie Geller

February 26^th 2013By Chavi Sperber

January 28^th 2013By Naomi Nachman

This is my mother Miriam Stein’s recipe, all the way from Sydney, Australia. She is famous for this fabulous dip. When I asked her for the recipe, she could only tell me, “shitz arein.” A little of this, a little of that—you know the expression. I reconstructed the recipe and I think mum would be proud.

May 18^th 2011By Jamie Geller

Jams, salsas and chutneys add zing to even the most boring foods. Though they originated in different parts of the world (England, Mexico and India respectively), they are all essentially sauces made from fruits, vegetables or herbs and/or spices. It seems that in every culture there’s a need to spice up food with something gooey. They all belong to the same family, so to speak – and I love family (even more than I love food).

July 20^th 2011By joyofkosher

August 2^nd 2011By Chef Laura Frankel

This is not your mother’s eggplant Parmesan. This Roman style, modernized version of the classic dish will reinvigorate your table. My version is more eggplant salad than gooey, mushy eggplant dish. I crisp my slices of eggplant with crunchy panko breadcrumbs, then sandwich confit tomatoes, cheese (optional for pareve) and fresh basil leaves between the eggplant slices and top the eggplant with more tomatoes and basil. Summer is the best time for eggplant.

April 12^th 2012By Chavi Sperber

These eggplant parmesan stacks are both delicious, and visually appealing.

June 27^th 2011By Zippy Siedenfeld

August 2^nd 2011By Chef Laura Frankel

I use Japanese eggplant for a lot of my eggplant dishes. The intense color, slim profile and intense smoky flavor make it an excellent choice when looking for big flavor.

May 26^th 2011By Jamie Geller

Jamie Geller Introduces her recipe for Chicken Thighs with Eggplant and Olives over Pasta

June 11^th 2012By Rella Kaplowitz