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Baby eggplant

Explore 6 recipes and more

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Hoisin-Glazed Eggplant

Time:25 mins
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Stuffed Eggplant Parmesan

Ingredients
  • 6 small eggplants, (about 8 to 10 ounces each)
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups Tomato Sauce
  • 1 1/2 tablespoons medium-chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons unsalted butter
  • 4 1/2 tablespoons all-purpose flour
  • 1 1/2 cups skim milk
  • 1/8 teaspoon grated nutmeg
  • 3 tablespoons freshly grated Parmesan cheese
  • Olive-oil cooking spray
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Eggplant with Chunky Tomato Sauce

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Honey-Roasted Eggplant with Chiles

Time:35 mins
Other Ideas:
Honey, Side dishes, Thai chiles
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Eggplant Caponata Crostini

Ingredients
  • 2 tablespoons olive oil, plus more for grilling
  • 1 large onion, finely chopped
  • 2 tablespoons golden raisins
  • 2 tablespoons pine nuts
  • 2 garlic cloves, thinly sliced
  • 1/4 to 1/2 teaspoon crushed red-pepper flakes
  • 1/2 cup tomato paste
  • 1 teaspoon unsweetened cocoa powder
  • 2 tablespoons sugar, plus more if needed
  • 1 small eggplant, cut into 1/2-inch cubes
  • 1/3 cup white-wine vinegar
  • Coarse salt
  • 8 1/4-inch-thick diagonal slices baguette
  • Fresh basil leaves, for garnish
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Mediterranean Vegetables

Ingredients
  • 1 medium zucchini, cut in half lengthwise and into 1/2-inch-thick half-moons
  • 2 baby eggplants or 1 Japanese eggplant (about 6 ounces total), cut in half lengthwise and cut across into 1/2-inch thick half-moons
  • 2 medium tomatoes, seeded and cut into 1/2-inch-thick wedges
  • 4 medium shallots, peeled and cut in half lengthwise
  • 1 red, yellow, or green bell pepper, seeds and ribs removed, cut into 1/2-inch strips
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
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