Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish.
Thickly sliced eggplant brushed with a glossy pomegranate olive oil coating and broiled brings out an alluring, mouthwatering shade of mahogany.
This is a combination of my mother's eggplant Parmigiana and a French tian.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.
A roasted, stuffed eggplant with a crown of shredded cheese is a thing of beauty and makes an appealing and satisfying entrée.
Eggplant gets kind of mushed up as it cooks in the hobo pack, which actually turns out to be a good quality, particularly if it’s getting mushed up with tomatoes and garlic.
Serve with pita or bread for dipping.