From large, meaty Italian options to delicate and long Japanese varieties, eggplants abound at markets right now. Eggplant can be pureed into dips or sliced into pasta, but I like it straight from the grill.
1. Spicy Hoisin Glazed Eggplant (pictured above)
Bobby Flay puts an Asian spin on sliced eggplant by glazing the slices in a ginger, garlic and red chili flake sauce complete with hoisin, vinegar and soy sauce. Serve with a sprinkling of only cilantro so the wonderful grill marks are displayed.
Continue Reading Summer Fest: 5 Takes on Grilled Eggplant
Our season-long garden party Summer Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: eggplant.
I’m a big fan of eggplant no matter how it’s prepared: sliced in half and grilled to charred perfection, cubed and roasted, or sliced thin and wrapped around ricotta cheese. But not everyone loves the consistency of this meaty vegetable. Giada has a great recipe for those who might otherwise be eggplant-averse: Rigatoni With Eggplant Puree.
Continue Reading Summer Fest: Giada’s Rigatoni With Eggplant Puree
Half meatball, half cheese tray in Old Forge
We’ve all heard of New York style, Chicago deep dish, authentic Neapolitan. But the small town of Old Forge, Pennsylvania has a pizza style all its own. My mom grew up near Old Forge (in Scranton, now famous thanks to The Office) and last weekend while visiting family, we had to get our pizza fix.
Continue Reading Craving: Old Forge Pizza