The Weekly 5: Eggplant season is here!

Eggplant with tahini, with romesco, as lasagna + more

Not to brag, but I kind of think of myself as an eggplant expert. (In fact, I even briefly toyed with the idea of writing a whole cookbook about it.) There is a decent amount of eggplant in Ukrainian cooking and my mom would make it for us every summer. So when I grew up and moved out, I felt pretty confident experimenting with it in my own kitchen.

I’m fully aware this is not a universal experience, though. Eggplant seems to induce a lot of head scratching even from seasoned cooks, and it is easily one of the ingredients I get the most questions about.

If you’re one of those people who’s intimidated by this dramatic vegetable, I strongly encourage you to give one of the recipes below a try…

1. Ottolenghi-Inspired Roasted Eggplant with Tahini

This OG TNB recipe dates all the way back to 2018! Inspired by a layover lunch at an Ottolenghi restaurant in London, this dish has a Middle Eastern vibe with creamy tahini, spiced almonds, and loads of parsley.

2. Eggplant Stir-Fry with Basil

An easy one-pan stir-fry to rival your favorite Chinese restaurant’s. (Particularly great for eggplant beginners.)

3. Eggplant Lasagna Stacks

Sort of a cross between eggplant parmesan and pasta-less lasagna. These stacks have creamy cashew “ricotta” and store-bought marinara.

4. Air Fryer Miso Eggplant

This simple air fryer technique results in buttery eggplant with caramelized, ultra-savory edges. Minimal clean-up, too.

5. Roasted Eggplant Sandwiches with Romesco

Probably the tastiest vegan sandwich I’ve come up with to date. These are perfect for desk lunches, picnics, and meal prep.

Planning to make one of these? Tell me how it goes in the comments section or tag me with your creation on Instagram.