Eggplant

Serves 4 Salt and pepper, to taste 1 pound penne 4 leftover eggplant stacks, cut in ½-inch slices Handful fresh basil leaves, chopped ½ cup grated Parmesan 1. Bring a large pot of salted water to a boil. Cook the penne, stirring occasionally, for 8 minutes or until it is tender but still has some bite. Drain in a colander. 2. In a skillet over medium-low heat, warm the eggplant and any extra sauce, stirring as little as possible.

The marriage of grilled eggplant and spicy puttanesca sauce here create a meatless combo packed with flavor and light enough for a mild evening. The lively, garlicky tomato sauce is flavored with crushed red pepper, capers, red wine, and anchovies (if you're serving vegetarians, omit them). Simmer the sauce while the grill heats up, then sear lengthwise slices of eggplant quickly over high heat, using a weight to keep them flat if you have one. Top each steak with an ample sauce, and serve with a delicate pasta, livened with a healthy handful of fresh herbs.

1 pound fresh mozzarella 2 ½ cups grated Parmesan 5 pounds plum tomatoes 3 eggplants (1 ½ pounds each) 4 cloves garlic 1 bunch fresh basil 5 sprigs parsley Salt and pepper, to taste 1 ¼ cups olive oil 1 pound penne 1 ¼ cups unseasoned bread crumbs

Serves 4 4 ciabatta rolls, halved, or 1 chewy Italian loaf, cut into fourths and halved 1½ tablespoons olive oil 4 grilled eggplant steaks 1 cup puttanesca sauce 8 ounces fresh mozzarella, cut into 8 thin slices 16 large leaves fresh basil Salt and pepper, to taste 1. Brush the exterior of the...

Makes about 4 cups 2 large eggplants (about 1 1/4 pounds each) 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 3 tablespoons creme fraiche or sour cream 1/4 cup chopped parsley 1/4 ...

Serves 4 In the latest Nigel Slater book (not in the new Schlesinger collection), the English food writer offers eggplant that is roasted, then served with a yogurt-tahini dressing. Add a hearty grain and a green salad, and you have a fine meal. 2 medium eggplant s 1/2 cup olive oil Salt and black pepper, to taste Pinch of ground cardamom 3 tablespoons plain low-fat yogurt 1 1/2 tablespoons tahini paste ...

Serves 6 Concord Cheese Shop chef Seta Dakessian says to serve these baby eggplant with lamb or pasta or cut them up and serve them on toasted crusty bread. She adds a dollop of hummus to each one. 4 tablespoons canola oil 1 large Spanish onion, finely chopped 3 cloves garlic, chopped 6 ripe tomatoes, chopped 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon Aleppo pepper or 1/2...

Serves 4 1 pound Italian eggplant (about 2 to 3) Salt and pepper, to taste 4 tablespoons olive oil 6 tablespoons water 1 onion, chopped 3 cloves garlic, chopped 8 ounces lean ground beef 2 ...

Serves 6 The same way bell peppers char nicely on a grill, the skin on eggplant does, too; grilling makes the skin easy to remove. Don’t light a grill specially for this because you can also char the eggplant under a broiler or over a gas burner. This dip mixes the coarsely chopped flesh of the eggplant with garlic (try using a Microplane grater to chop the cloves), parsley, olive oil, vinegar, and crushed red pepper. If you do light the grill, place the eggplant over the hottest spot.

Serves 4 4 ciabatta rolls, halved, or 1 chewy Italian loaf, cut into fourths and halved 1½ tablespoons olive oil 4 grilled eggplant steaks 1 cup puttanesca sauce 8 ounces fresh mozzarella, cut into 8 thin slices 16 large leaves fresh basil Salt and pepper, to taste 1. Brush the exterior of the...

Serves 4 with leftovers SAUCE 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 fillets anchovy, chopped ½ teaspoon crushed red pepper 1 tablespoon chopped fresh oregano ¼ cup red wine 1 tablespoon capers ½ cup pitted Kalamata olives, chopped ...

43 Middlesex Turnpike, Burlington 781-202-3570 chateaurestaurant.com Sunday and Monday, 11:15 a.m.-9 p.m.; Tuesday, 11:15 a.m.-9:30 p.m.; Wednesday and Thursday, 11:15 a.m.-10 p.m.; Friday and Saturday, 11:15 a.m.-10:30 p.m. Major credit cards accepted Handicapped-accessible BURLINGTON – When ­Joseph and Mary Nocera opened The Chateau at 195 School St. in Waltham...

Serves 6 This relish, made with finely chopped eggplant and bell peppers, can be stored in an airtight container in the refrigerator for up to 1 week. 1large eggplant3large red bell peppersSalt and black pepper, to taste1clove garlic, finely choppedJuice of ½ lemon¼cup olive oil1tablespoon finely chopped fresh parsley 1. Set the oven at 475 degrees. On a rimmed baking sheet, roast the eggplant and peppers, turning occasionally, for 50 minutes or until the skins blacken.

Food section contributor Debra Samuels, who is spending five months in Tokyo (she has lived there off and on for a total of 10 years), passed by the McDonald's 2.0 and shot this photo. She says it's now called Black Mac, the interior looks like a cafe with new colors. "Basically, the same menu," she reports. Here's more from  Tokyo blogger maisassygirl , who went to the opening party -- notice the uniform colors -- eggplant and sage aprons with matching berets.

Serves 6 Slow roasting eggplant gives it a soft, caviar-like texture. The dip comes together quickly once the eggplant is cooked. 3  medium eggplant   1/4  cup olive oil  1  onion, chopped  2  cloves garlic, finely chopped  1/2  cup sun-dried tomatoes, chopped  1  tablespoon chopped fresh oregano or marjoram   Salt and pepper, to taste   Grated rind and juice of 2 lemons  ...

AMHERST - Joan Nathan uses a pastry cutter to chop roasted eggplant in a wooden bowl as she prepares a salad. Her measurements are not exact. And though she has published hundreds of recipes, her attitude in the kitchen is casual. "To taste," she says, drizzling the eggplant with olive oil. "It's to feel. That's what I'm going to say from now on in recipes. " Nathan is a public television star and cookbook author whose specialty is Jewish food from around the world. A few weeks before Hanukkah, she is visiting the National Yiddish Book Center here for a day of cooking and...

Serves 6 At Sabur in Somerville, chef-owner Haris Jusufbegovic makes this dip with eggplant that he smokes himself. Without a smoker, add woodsy flavor by roasting the eggplant in an oven and then adding pimenton, a Spanish paprika made from smoked peppers. Roasted red peppers and pimenton pair sweet and smoky; eggplant and olive oil ensure a creamy texture. 2 medium eggplant, peeled and halved lengthwise 1/2 cup olive oil 2 red bell peppers 1 small fresh chili...

Serves 6 Slow roasting eggplant gives it a soft, caviar-like texture. The dip comes together quickly once the eggplant is cooked. 3  medium eggplant   1/4  cup olive oil  1  onion, chopped  2  cloves garlic, finely chopped  1/2  cup sun-dried tomatoes, chopped  1  tablespoon chopped fresh oregano or marjoram   Salt and pepper, to taste   Grated rind and juice of 2 lemons  ...

CHRISTINA'S CAFE 1203 Walnut St., Newton Highlands, 617-916-5532. MasterCard and Visa. Wheelchair accessible Prices Appetizers $3.99-8.99. Entrees $8.99-$22.99 (most under $20). Desserts $6.99-$7.99. Hours Sun noon-9 p.m., Mon-Thu 11:30 a.m.-9 p.m., Fri-Sat 11:30 a.m.-10 p.m. Liquor Full bar. May we suggest Melintzanosalata (whole grilled eggplant), kefalograviera saganaki (fried cheese), baked feta, souvlaki, beefteki gemisto, papoutsaki (special)

If you love tomatoes, you have a small window left to make fresh tomato sauce. The ideal fruit for this is the oblong plum tomato, which has fewer seeds and thicker flesh than the rounder, juicier varieties for salads. This is also a good time for eggplant. Out of season, large eggplants can have a tough skin and bitter flesh that needs to be salted and drained before cooking. In summer, you are relieved of those chores. For this casserole, eggplant rounds are cooked under the broiler, then stacked, rather than layered, in a baking dish with cheese and sauce.