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Eggplant

Three purple eggplant with green leaves lie on a rock surface

Eggplant Caponata

Rustic and versatile, it’s often served cold as an antipasto or appetizer or warm as a side to roast meat or as a pasta sauce or on crusty bread. Chef and SSE board member, Carina Cavagnaro believes the sweet-and-sour sauce paired with the creamy eggplant and briny notes can sway even the biggest eggplant skeptic.

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A basket of long purple eggplant with a purple flower

Recipe: Steamed Eggplant – Hunan Style

Steamed Eggplant – Hunan Style, from Eric Hsu, staff member at Chanticleer Garden, adapted from The Woks of Life. Steaming is not an approach many consider using when cooking eggplant, but the texture and consistency of the finished product is delectable and adaptable to the sauce below or simply being dressed with a little chili oil and soy sauce or miso.

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Small pieces of flatbread with eggplant slices, onion slices, small leafy greens and small cheese crumbles

Recipes: Eggplant, Onion, and Feta Tart

Eggplant, Onion, and Feta Tart, by Janine Gilbertson, as noted in the “Granite Kitchen” column of the New Hampshire Union Leader “This is one of those dishes that appears rather sophisticated but takes just a few steps and yields a great result,” says Janine.

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