Eggplant & Sausage Linguine


  • Olive oil cooking spray

  • 1 1/4 lb eggplant, cut into 3/4-inch cubes

  • Fresh ground black pepper, to taste

  • 8 oz whole-wheat linguine

  • 1/2 onion, chopped

  • 8 oz all-natural deli-fresh turkey sausage, casing cut open and meat crumbled

  • 1/2 tsp dried oregano

  • 1/4 tsp red pepper flakes

  • 2 cloves garlic, chopped

  • 1 1/2 cups chopped tomatoes

  • 1/4 cup unsweetened golden raisins

  • 1 tbsp capers, rinsed and drained

  • 2 tbsp red wine vinegar

  • 1/3 packed cup parsley, chopped

  • Sea salt, to taste, optional

  • 1/2 cup low-fat ricotta cheese


  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray; add eggplant in a single layer. Coat eggplant with cooking spray and season with black pepper. Bake for 20 to 25 minutes, until tender and lightly browned, stirring once or twice. Remove from oven and set aside.

  2. Meanwhile, cook linguine according to package directions. Drain and set aside.

  3. Coat a large skillet with cooking spray and heat on medium-high. Add onion and sausage and cook, stirring frequently, until sausage is cooked through, about 8 minutes. Add oregano, red pepper flakes and garlic and cook for 1 more minute. Add tomatoes and bring to a simmer, then reduce heat to medium. Stir in eggplant, raisins and capers and simmer until thickened slightly, 5 to 7 minutes. Stir in vinegar and all but 1 tbsp parsley. If desired, season with salt and black pepper.

  4. Return linguine to pot it was cooked in and place on low heat. Immediately add eggplant-sausage mixture and mix well. Divide among 4 bowls and top each with 2 tbsp ricotta. Sprinkle evenly with remaining 1 tbsp parsley and serve.

Eggplant & Cherry Tomato Coconut Curry with Whole-Wheat Chapati


  • 1 tbsp coconut oil

  • 1 tsp brown mustard seeds

  • 1/2 tsp cumin seeds

  • 1 yellow onion, sliced

  • 1 serrano chile pepper, chopped

  • 1 tbsp peeled and minced fresh ginger

  • 1 tbsp minced garlic

  • 1 eggplant (about 1 1/4 lb), cut into 1/2-inch cubes

  • 4 tsp curry powder

  • 1 cup low-sodium vegetable broth

  • 1/2 cup coconut milk

  • 1 pint grape tomatoes, halved if large

  • 1/2 tsp each sea salt and ground black pepper

  • 1/3 cup chopped fresh cilantro


  • 6 tbsp whole-wheat flour, plus additional for rolling

  • 6 tbsp white whole-wheat flour

  • 1/4 tsp sea salt 1 tbsp safflower oil, divided


  1. Prepare chapati dough: In a large bowl, combine flours and 1/4 tsp salt. Add 1 1/2 tsp safflower oil and mix with your fingers until crumbly. Slowly add 3 tbsp water, 1 tbsp at a time, and mix until dough just comes together. (NOTE: Dough will appear dry, but will come together when pressed. If dough is too dry, add more water, 1 tsp water at a time, until dough comes together in a ball.) Knead dough on a lightly floured surface until smooth, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.

  2. Meanwhile, prepare curry: In a large sauté pan on medium, heat coconut oil. Add mustard seeds and cumin seeds and heat until seeds turn gray and begin to pop, 45 seconds. Add onion and sauté for 4 minutes, until softened. Add chile pepper, gingerand garlic and sauté until fragrant, about 45 seconds.

  3. To pan, add eggplant and curry powder and stir. Add broth and coconut milk. Cover, reduce heat to medium-low and simmer until eggplant is just tender when pierced with a fork, about 5 minutes. Add tomatoes, cover and simmer until tomatoes burst and are falling apart, about 6 minutes. Season with ½ tsp each salt and black pepper. Cover to keep warm.

  4. Divide dough into 4 balls and cover with a damp cloth. Dust a rolling pinand work surface with flour. Flatten and roll each dough ball until very thin and about 5 inches in diameter, lifting and rotating dough to keep it from sticking to surface. Cover dough circles with a damp towel.

  5. Heat a large cast iron skillet or griddle on medium high. Heat 1 chapati at a time in dry skillet until small bubbles appear on surface, about 30 seconds. Flip chapati over and brush surface with about one-quarter of remaining safflower oil. Heat until lightly puffed, about 30 seconds. Wrap chapati in foil or a towel to keep warm and repeat with remaining dough. Sprinkle cilantro over curry and serve with chapati.


Grilled Eggplant Caprese


  • Slices from 2 grilled eggplants (about 14 to 16 slices)

  • 4 heirloom tomatoes, sliced (TIP: You could also mix it up and use ½ cup cherry tomatoes, or use a mix of both.)

  • 6 oz fresh mozzarella, cut into slices

  • 1 tbsp thinly sliced fresh basil (or use whole basil leaves)

  • 1 tbsp extra-virgin olive oil

  • 2 tsp balsamic vinegar

  • ⅛ tsp each coarse sea salt and ground black pepper


  1. Spread eggplant, tomato and mozzarella slices on a platter. Scatter basil on top. Drizzle with oil and vinegar then sprinkle with salt and pepper.


Pan-Seared Eggplant with Buttermilk Dressing


  • 8 tablespoons olive oil, divided

  • 1 medium shallot, chopped, divided

  • 2 tablespoons buttermilk, plain yogurt, or crème fraîche

  • 2 tablespoons white wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 4 tablespoons finely chopped chives, divided

  • 12 ounces Japanese eggplant (about 2 small), halved lengthwise, sliced crosswise on a diagonal 1/4-inch thick

  • 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal

  • 1/4 cup parsley leaves with tender stems

  • 2 tablespoons fresh lemon juice

  • 1 avocado, cut into 1/2-inch pieces


  1. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Add half of shallot and cook, stirring often, until tender and slightly charred and crisp around the edges, about 5 minutes; season with salt. Remove skillet from heat.

  2. Whisk buttermilk, vinegar, mustard, honey, and several grinds of pepper in a medium bowl until smooth. Scrape in charred shallot; reserve skillet. Add 3 Tbsp. oil and 2 Tbsp. chives and mix well. Season dressing with salt.

  3. Heat 2 Tbsp. oil in reserved skillet over medium-high. Add half of eggplant slices and arrange in a single layer; season lightly with salt. Cook, without moving, until browned underneath, about 3 minutes. Turn; cook on second side until browned and tender, about 2 minutes. Transfer to a large bowl. Add remaining 2 Tbsp. oil to skillet and repeat with remaining eggplant slices.

  4. Let eggplant cool slightly, then add cucumbers, parsley, lemon juice, half of lemon zest, and 1 Tbsp. chives to bowl. Toss well; season with salt and pepper. Gently fold in avocado.

  5. Transfer to a platter and drizzle with several spoonfuls of dressing (you don’t need to use all of it). Top with remaining lemon zest, shallot, and 1 Tbsp. chives.


Smoky Eggplant Dip


  • 2 medium globe eggplants

  • 1 garlic clove, finely grated

  • 1/2 cup plain Greek yogurt or labneh (Lebanese strained yogurt)

  • 1/2 cup finely chopped mint, plus torn leaves for serving

  • 1/2 teaspoon crushed red pepper flakes

  • 2 tablespoons olive oil, plus more for drizzling

  • Kosher salt

Special Equipment:

  • Hardwood or lump charcoal


  1. Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15–20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.)

  2. Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it’s okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.

  3. To serve, drizzle dip with more oil and top with mint leaves.

Do Ahead:

  1. Dip can be made 1 day ahead. Cover and chill.