Vegetable Stuffed Eggplant Rollatini For Passover

 
eggplant rollups

February 20th 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.

 

Spicy Eggplant Salsa

 
Spicy Eggplant Salsa

May 10th 2011By Jamie Geller

 

Rolled Recipes for Passover

 
mashed ptoato beef roll ups

February 26th 2013By Chavi Sperber

 

Roasted Ratatouille

 
Roasted Ratatouille

June 23rd 2014By Itta Werdiger Roth

Ratatouille is a longstanding family tradition. It’s also sort of a family joke. Growing up, my mother made ratatouille every single Friday night of my life — and now all my siblings and I make it as well. Ratatouille is not traditionally roasted, but I find it easier and less sweaty, and it elevates this dish by adding a depth of flavor that can only be achieved with roasting. My ratatouille is a gourmet version of my mother’s, but I incorporate her secret touch: roasting fennel in olive oil with a drizzle of balsamic vinegar.

 

Roasted Eggplant Carpaccio and Exotic Tomato Salad

 
eggplant and tomato wide

April 1st 2014By Sharon Lurie

Roasted eggplant with fresh tomato salad is a vegetable filled fun recipe to add to your repertoire. Perfect for company or yourself, this dish is wonderful.

 

Roast Eggplant with Tahini

 
tahini topped roasted eggplant

September 1st 2014By Tamar Genger MA, RD

This is one of the best and easiest ways to serve eggplant. I discovered it this Summer in Israel, first at someone's house and then at a restaurant and each time I couldn't believe how simple it seemed, but tasty it was also. You do want really good eggplants and real 100% sesame tehina, the rest you can play around with. I topped mine with tomatoes and toasted hazelnuts, but you can top with nothing or pine nuts or even ground meat if you want to make it more substantial.

 

Marinated Eggplant Salad

 
eggplant salad

January 28th 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.

 

Make Your Own Eggplant Parmesan Sandwiches

 
Make your own Eggplant Parmesan Sandwiches

September 17th 2013By Tamar Genger MA, RD

My family likes any night that is make your own. I prepare all the ingredients for them and then they assemble it the way they like it. We recently got into eggplant and these sandwiches were a no brainer that everyone enjoyed. I added some crisped veggie Italian sausages for some protein and kale was served on the side or in the sandwich.

 

Jams, Salsas and Chutneys **GIVEAWAY**

 
Pear Chutney

May 18th 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).

 

Homemade Spanish Eggplant

 

December 16th 2013By joyofkosher

This recipe was created to be similar to the store bought Spanish Eggplant options and made without frying so that it would be a little easier and require less standing. Here we use garlic powder and dried parsley, because that was what was on hand, fresh would probably be even better.

 

Grilled Eggplant with Pomegranate Sauce

 
Grilled Eggplant with Pomegranate Sauce

July 20th 2011By joyofkosher

 

Fried Eggplant Salad

 
lad-with-fried-eggplant.

September 17th 2013By Tamar Genger MA, RD

Fried eggplant is good on just about anything. It is a great food to have around to put in sandwiches, top your pizzas or add to salads. It is a little fatty, but my kids even love it, so it is becoming a regular over at our house and I just love using leftover, cold pieces in my salad. It is really a simple salad here, or you could put the eggplant in any salad, just use this recipe for the eggplant or for inspiration on how to use leftovers.

 

Eggplant Tomato Stacks

 
Eggplant Tomato Stacks

March 24th 2014By Jamie Geller

These individual eggplant stacks are as beautiful as they are versatile – add ground beef to make them heartier (or shredded mozzarella for a dairy dinner). I’ve included a recipe for homemade tomato sauce as well!

 

Eggplant Parmesan-Roman Style

 
eggplant parmesan

August 2nd 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.

 

Eggplant Parmesan Stacks

 
Eggplant Parmesan Stacks

April 12th 2012By Chavi Sperber

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

 

Eggplant Babaganoush

 
Babaganoush

June 27th 2011By Zippy Siedenfeld

 

Eggplant 101 – Cooking and Freezing

 
eggplant parmesan

December 18th 2013By Rochelle Rothman

 

Curried Eggplant

 

August 2nd 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.

 

Chicken Thighs with Eggplant and Olives over Pasta

 
Chicken Thighs with Eggplant and Olives over Pasta

May 26th 2011By Jamie Geller

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

 

Baingan Bharta with Chickpeas

 
Baigan Bharta with Chickpeas (eggplant)

June 11th 2012By Rella Kaplowitz