Cuisine: Eggplant
North African Lamb with Chili, Ginger, Chickpeas and Couscous
Launching in his breakout 1999 debut The Naked Chef, this North African Lamb with Chili, Ginger, Chickpeas and Couscous remains one of Jamie Oliver's most iconic recipes. This dish simplifies traditional North African tagine flavors into an easy, one-pot comfort meal. I made this for a client. I really do not like lamb, so I gave the searing of the meat task to my husband. Next time, I will make it with beef. I did get rave reviews from my in-house tasters! I have no idea how I survived living in England for all those years, having to endure the dreaded Sunday lunch leg of lamb!
By - Prep: 15 mins
- Cook: 1 hr 30 mins
- Yields: 4 - 6 Servings
Sicilian Spaghetti alla Norma
Get ready for this spicy (the spice can be toned down to suit your taste!) Sicilian Spaghetti alla Norma! It's a simple and incredibly flavorful. The eggplant achieves an amazing texture, and the sweet tomato sauce is perfectly contrasted by the salty capers and pecorino, all with a lovely hint of heat. This vegetarian pasta dish offers a satisfying, "meaty" texture and richness.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Stuffed Eggplant Parmesan
This hearty twist on the classic Stuffed Eggplant Parmesan features a whole eggplant hollowed out and stuffed with a flavorful mixture of eggplant and sausage. It’s a satisfying and substantial meal that’s perfect for a comforting dinner.
By - Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Eggplant Bolognese
Eggplant Bolognese is a fantastic option for vegetarians, vegans, or anyone looking to reduce their meat consumption. Tomatoes, onions, carrots, mushrooms, and garlic form the aromatic base, adding depth and sweetness. The eggplant takes center stage, offering a surprisingly meaty texture that will leave you wondering why you ever needed beef. It's a perfect choice for vegetarians, vegans, or anyone looking to lighten up their dinner.
- Prep: 20 mins
- Cook: 55 mins
- Yields: 4 Servings
Pasta with Eggplant, Tomatoes & Mozzarella
Pasta with eggplant, tomatoes, and mozzarella is a classic Italian dish that is both simple to make and delicious. I always add a pinch of chili flakes to mine. The eggplant in this vegetarian pasta dish has a meaty texture. Buon appetito!
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Paprika Chicken, Eggplant and Tomato Bake
This Paprika Chicken, Eggplant and Tomato Bake is a recipe from Australia. I know it looks burnt, but it's just crispy and really delicious. This is so fast and easy to throw on a sheet pan. I just happened to have some leftover chicken thighs and a random eggplant. I cut this recipe in half for the two of us.
- Prep: 15 mins
- Cook: 1 hr
- Yields: 4 Servings
Ikra, Eggplant Spread
Ikra is a Ukranian vegetable spread that's made of roasted eggplant, bell peppers, onions, carrots, and garlic. I had it at a restaurant recently and decided to make my own. This deliciously healthy spread can be served with sliced bread, pita chips or would work well with a charcuterie board.
- Prep: 35 mins
- Cook: 1 hr 5 mins
- Yields: 6 Servings
Eggplant Smothered with Charmoula Marinade
Charmoula is a Moroccan spice blend, is best known as a tart marinade for fish. Here, its fresh taste is a perfect complement to the warm creaminess of eggplant. This dish should be prepared ahead, to give the eggplant time to absorb the charmoula.
- Yields: 4 Servings
Vegetable Chili
This is one of my all-time favorite chili recipes, which happens to be vegetarian. It's the perfect thing to make for a crowd with a regular chili con carne. It will please your vegetarian guests and the carnivores as well. It's delicious!
- Prep: 25 mins
- Cook: 1 hr 45 mins
- Yields: 8 Servings
Eggplant with Buttermilk Sauce
My friend Mitch, who is an incredible cook, (brother of the stellar woodworker, note the phenomenal cutting board!) is in town and he made this Eggplant with Buttermilk Sauce for his mother for dinner. It's a Yotam Ottolenghi recipe from his Plenty cookbook. Unfortunately, I wasn't there to taste it, but I have been wanting to make this for some time. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.
- Prep: 20 mins
- Cook: 35 mins
- Yields: 4 Servings
