eggplant

Weeknight Eggplant Parmesan

April 15, 2021 by Gretchen Blazer Thompson

Who isn’t always looking for more attainable weeknight dinners that: 1. aren’t crazy labor intensive 2. use a few ingredients 3. help you eat your veggies 4. are delicious!? I know I always am! Enter this weeknight eggplant parmesan.

This eggplant parmesan is different because you broil the eggplant instead of frying it, saving time and making it healthier. A win win in my book! We’re also getting closer to eggplant and tomato season and I fully intend on making this once a week with local produce.

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Eggplant Rollatini

August 13, 2020 by Gretchen Blazer Thompson

I love eggplant and whenever I see it as the farmer’s market, I always reach for it. This summer I made it point to try different eggplant recipes. My default is roasted eggplant with sauteed cherry tomatoes and goat cheese, which is delicious but it was time for some new recipes. That’s when I came up with my roasted eggplant caprese and finally decided to attempt to make eggplant rollatini. I hadn’t made it before because it seemed intimating, but lucky for me (and you!) it’s deceptively easy to make!

This is one of those perfect summer meals that is sure to please vegetarians and carnivores. It’s hardy without being heavy and would make an impressive main course for your next dinner party!

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Roasted Eggplant Caprese

July 28, 2020 by Gretchen Blazer Thompson

This roasted eggplant caprese is a play on one of my favorite dishes from Giuseppe’s Ritrovo, one of the best Italian restaurants in Columbus. Giuseppe’s has since taken it off the menu, but they used to have an eggplant caprese stack that I always ordered instead of a salad.

Since they took it off the menu I’ve been on a mission to recreate it. The method I landed on is a little different that the original, but in the best way. I spoon garlic oil on the eggplant when it’s almost done roasting. The eggplant soaks up the flavorful oil resulting in my new favorite way to cook eggplant!

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Roasted Eggplant with Sauteed Tomatoes and Goat Cheese

July 31, 2017 by Gretchen Blazer Thompson

I love eggplant. I used to be intimidated to cook it, not knowing what to do with it or how to cook it. But then I figured out how to properly salt it to draw out the bitterness, and roast it. Life changing moment. I’m not going to lie, it took me years of fiddling to get there.

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