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Fall Vegetable Recipes: 4 New Eggplant Ideas From

First Posted: 10/19/10 07:41 PM ET   Updated: 05/25/11 07:05 PM ET

For the past year, Amanda Hesser, Merrill Stubbs and their team at have been running weekly recipe contests, whittling down dozens of reader-submitted recipes on a given theme to a final two each week, with their readers voting for their favorite. The winning recipes each week will appear in forthcoming Food52 cookbooks. (See it all explained here).

Since Food52's readers submit so many fabulous recipes that can't all make the final cut each week, their editors pulled some of their fall vegetable favorites together for us, and all this month we'll be featuring them on HuffPostFood. Last week we showed you three great ideas for red peppers. This week: eggplant.

Coming up later in the month: a plethora of more great Food52 recipes for mushrooms, sweet potatoes and butternut squash.

Purnima Garg's Eggplant and Tomato Curry
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Amanda & Merrill's Notes from

Japanese eggplant has firmer flesh than regular eggplant, which means it holds up when stewed. We're not sure if that's why luvcookbooks calls for this type, but it works really well here as you simmer slices of the eggplant with canned tomatoes, onion and a mix of spices, including cumin, mustard seeds, coriander and garam masala. Luvcookbooks has you toast the spices and brown the onion, which gives it a richness and sweetness that permeates the dish. Then you add the eggplant and tomatoes and cook them until the eggplant is tender. (You'll need to add water a few times to keep the pan from drying out.) In less than 20 minutes, you'll have a wonderful, fragrant dish that would be great with grilled lamb or roasted chicken. - A&M

Get the recipe here.

Photo: Sarah Shatz
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