I LOVE EGGPLANT!

There is so much more to my favorite veggie than eggplant parmesan. Yes, my nonna is turning over in her grave to hear that, but it’s true.

I like to cut it into cubes and saute in oil with some salt and pepper to add to pasta, stir fry, salads, bowls, etc. Or, toss with oil, salt and pepper and roast in a hot hot oven untilbrowned just ever-so-slightly softish.

Or slice, brush with oil, salt and pepper and grill until brown and soft. Perfect for sandwiches.

I love to peel and cube eggplant, give it a quick saute before adding it to soups. The little cubes absorb all of the soup flavors while contributing their own very sublte sweetness.

Here are some links to my absolute favorite eggplant recipes

• Creamy, Spicy Eggplant Soup by Mollie Katzen from Enchanted Broccoli Forest (this is a riff, can’t find hers online)

• Japanese eggplant with Nobu Miso Sauce

• Roasted Eggplant salad with smoked almonds and goat cheese

• Nigella Lawson’s eggplant caponata (don’t bother with the one on her website, this one is better)

• eggplant and lentil stew with pomegranate molasses (this is one of the tastiest things you’ll ever eat)

• burnt eggplant butter on tomato toasts—deceptively simple and otherworldly delicious

• quick braised eggplant with coconut milk

• Ottolenghi’s eggplant cheesecake

• Francis Lam’s Ratatouille (the best recipe out there, although very time consuming)