Eggplant

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

Custardy eggplant, sweet-tart pomegranate, creamy garlic yogurt, and crispy beef—eggplant naysayers, we're coming for you.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.

If it looks good at the market, it will be good in this salad.

Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.

Be patient: The goal is to char the eggplants beyond recognition.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

A clean, well-oiled grate makes grilling tomatoes a cinch.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.