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Recipe: Eggplant Parmesan from Varuni Napoli’s Luca Varuni
"This recipe has been passed down from generation to generation, and it’s definitely a favorite of our guests," says Varuni Napoli's chef and owner Luca Varuni.
Summer: Roasted eggplant with lemon-garlic yogurt and roasted cherry tomatoes, plus 3 great salads
Miller Union chef Steven Satterfield takes us to Freedom Farmers Market, where he finds plump eggplants, vibrant tomatoes, and crisp beans.
In Season: 7 eggplant dishes to try now
Picking the purple vegetable marks the imminence of fall. Chefs start trading in red tomatoes for their meatier oblong-shaped cousins, and diners start toting light jackets to the table. While Atlanta is far from...
Eggplant with orzo, tomato and chickpeas
This medley of Mediterranean flavors comes off more as a warm salad than a pasta main. Salting and roasting the eggplant ensure that the texture will be tender, not rubbery. Serve it with grilled lamb chops or a steak.
If you don’t love eggplant, please try harder
A few weeks ago I happened upon a startling discovery: Some of my favorite area farmers do not care for eggplant. They grow it; they sell it. Apparently, though, they don’t eat it.
Farmer Paula Guilbeau of Heirloom Gardens in Cumming remembers looking forward to Sunday nights on the Louisiana bayou as a child, because that was when her mother, Grace Robichaux, made eggplant fritters.
This is a lazy-September supper that we often eat with eggs and toast. It's a great way to use up whatever vegetables have gathered in your refrigerator. I often add broccoli florets, summer squash, or green beans, cut into bite-size pieces, to the mix.
When Bon Appétit released their list of the Top 50 Best New Restaurant Nominess for 2012, we were excited to see two Atlanta hotspots make the cut, including Asha Gomez's Cardamom Hill.
Late summer is the perfect time to make this Northern Indian stew, when eggplants and peppers are plentiful and tomatoes are still available, if not slicer-perfect. You can use any kind of eggplant. The key is to roast it first to bring out a smoky flavor. Serve with basmati rice.