Eggplant takes on different iterations based on its cooking method, and that’s why we can enjoy it prepared as a side dish, blended as a dip, or as a basis for a filling main like eggplant Parmesan. Its diversity of preparation is not its only benefit; eggplant absorbs the flavor of its marinade with ease, making it a delicious addition to any menu. Here are some of our favorite ways to prepare it.

Aubergenius

Berry Good

Eggplants are botanically considered berries, just like blueberries, watermelon, and tomatoes.

Purple Power

Eggplants contain a rare antioxidant called nasunin, a potent fighter of inflammation. Nasunin is found on the eggplant’s skin, mostly in the dark purple varieties.

Purple Power

Eggplants contain a rare antioxidant called nasunin, a potent fighter of inflammation. Nasunin is found on the eggplant’s skin, mostly in the dark purple varieties.

Roasted Eggplant Dip

Recipe by Chaya Suri Leitner

This is our favorite way to serve eggplant dip with fresh bread.

YIELDS 1 16-OZ (450-G) CONTAINER

• 1 eggplant
• ½ cup prepared techinah
• ¼ cup chopped fresh parsley
• 2 cloves garlic, minced
• ½ tsp salt
• pinch black pepper

For a nice smoky flavor, roast the eggplant directly on the fire for 8–10 minutes, rotating to all four sides. Alternatively, you can cut in half, place on baking sheet skin side up, and broil for 10–15 minutes.

Once fully roasted or broiled, remove the eggplant flesh and place in a food processor with the rest of the ingredients. Blend.

Grilled Eggplant Plate

Recipe by Michal Frischman

Lately I’ve been making this every Shabbos, even though my kids pretend not to see it. More for the adults!

SERVES 8 AS A DIP OR 4 AS A SIDE

• 1 eggplant
• 2 Tbsp raw tahini
• generous pinch salt
• silan, for drizzling
• 1 Tbsp chopped chives
• 1 Tbsp chopped cilantro or parsley
• 1 Tbsp pine nuts or chopped pistachios

Preheat your grill to 400°F (200°C).

Grill the eggplant until the skin is puffed and starting to blacken and the flesh is extremely tender, about 25 minutes. Peel and remove stem, and place eggplant flesh on a platter, mashing lightly to spread out. Season with salt. Drizzle with raw tahini and lightly season again. Drizzle with silan and garnish with herbs and pine nuts.

Eggplant Salad with Herbs and Almonds

Recipe by Rivki Rabinowitz

I love serving this as one of those appetizer salads we devour on Shabbos. It’s fresh, great room temperature, and pairs wonderfully at a barbecue.

SERVES 6

• 4 cups cubed eggplant
• 2 Tbsp olive oil
• ¼ tsp salt
• 1 tsp cumin
• 1 Tbsp honey or maple syrup
• 2 tsp apple cider vinegar
• 2 tsp lemon juice
• 2 Tbsp oil
• ½ cup toasted halved almonds
• ⅔ cup chopped fresh parsley
• ⅔ cup chopped fresh mint
• salt and pepper, to taste

Heat olive oil in a skillet. Add cubed eggplant, sprinkle with salt, and cook over medium heat for approximately 8 minutes.

While the eggplant is cooking, whisk together the cumin, honey, vinegar, lemon juice, and oil. Once the eggplant has begun to soften, pour the liquid on top and cook for another minute before removing from the heat. Make sure that you don’t overcook the eggplant; it should be tender but not mushy and still hold its shape.

Transfer the eggplant along with all the liquid in the pan to a serving bowl or platter. Add the almonds, parsley, and mint and stir until well mixed. Season with salt and pepper before serving.

(Originally featured in Family Table, Issue 761)