GOOD EATS

ITALIAN STUFFED EGGPLANT

Prep: 10 minutes | Cook: 50 minutes | Servings: 4 2 pounds eggplant 2 tablespoons olive oil 1 small yellow onion, diced 1 pound spicy Italian sausage, casing removed, broken into pieces 1 cup marinara sauce 4 teaspoons minced garlic 1 teaspoon dried parsley ½ teaspoon dried thyme ½ teaspoon dried oregano 4 ounces crumbled feta fresh parsley or basil for garnish, optional Cut eggplants in half, lengthwise. Scoop out flesh, leaving a ½-inch border around the eggplant shell. Dice inside flesh and set aside. Generously sprinkle eggplant shells with salt and stand up to drain in a colander. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and diced eggplant flesh, stirring regularly for 5 minutes. Add sausage to skillet. Cook until evenly browned, about 5 minutes. Stir in marinara, garlic, parsley, thyme, and oregano, and season with salt and pepper to taste. Preheat oven to 400 F. Wipe salt and moisture from eggplant shells, brush insides with remaining olive oil, and place cut side up on a baking sheet or a baking dish. Stuff sausage mixture into eggplant shells. Bake 30 minutes, sprinkle with cheese, then bake another 5 to 10 minutes until cheese begins to brown. Garnish with parsley and basil, if desired.

Per serving: 558 calories, 40 grams fat (15 grams saturated fat), 91 milligrams cholesterol, 1,379 milligrams sodium, 28 grams total carbohydrates, 10 grams fiber, 22 grams protein.

GOOD EATS ‘What can I do with eggplant?’ RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY

Looking for new ways to prepare that purple thing from the garden?

These dishes will have you coming back for more.

Prep: 20 minutes | Cook: 60 minutes | Servings: 6 14-ounce loaf of ciabatta bread ¼ cup olive oil 2 tablespoons butter, melted ½ teaspoon salt ½ teaspoon pepper 1½ pounds cherry tomatoes, cut in half ½ teaspoon ground sumac 1½ pounds small eggplants, cut into 1½-inch cubes 1 cup olives (mix of green and Kalamata) 8 ounces fresh mozzarella DRESSING ¼ cup olive oil ¼ cup red wine vinegar 1 tablespoon capers ¼ teaspoon sumac 1 teaspoon Italian seasoning

Note: Italian, French, or focaccia bread can be substituted. Cut bread into 1-inch cubes. Place on a baking sheet, drizzle with some of the olive oil and all of the butter, sprinkle with some of the salt and pepper, toss, and bake at 400 F for 10 to 15 minutes, until toasted. Transfer bread to large serving bowl. Turn oven up to 450 F. Toss tomato halves with some of the olive oil, salt, pepper, and sumac and spread out in a single layer, flesh side up, on the same baking sheet. Roast for 15 to 20 minutes or until tomatoes are tender. Toss cubed eggplant in a bowl with olive oil, salt, pepper, and sumac. Spread out on a separate baking sheet lined with parchment paper and roast for 30 minutes, stirring halfway through. Mix dressing ingredients together with an immersion blender to break up the capers. Add roasted tomatoes and eggplant to the bowl with the bread, along with the olives and mozzarella. Generously drizzle with dressing and serve warm or at room temperature.

Per serving: 557 calories, 34 grams fat (9 grams saturated fat), 31 milligrams cholesterol, 1,234 milligrams sodium, 47 grams total carbohydrates, 7 grams fiber, 17.5 grams protein.

SMOKY BABA GHANOUSH

Prep: 60 minutes | Cook: 50 minutes | Servings: 4 2½ pounds eggplant 1 tablespoon olive oil 4 large garlic cloves, unpeeled 1 tablespoon tahini paste 1 tablespoon plain yogurt (optional) 2 tablespoons lemon juice ¼ teaspoon smoked paprika dash of cayenne pepper paprika, red pepper flakes, and olive oil for garnish

Slice eggplants in half lengthwise and poke the skin side with a fork a few times. Salt the eggplant flesh generously and place standing upright in a colander for 40 to 60 minutes to remove bitterness and some of the moisture. Brush off salt and excess moisture and pat dry. Heat oven to 450 F. Brush the eggplant flesh and garlic cloves with olive oil. Place eggplant halves flesh side down on the baking sheet and nestle garlic cloves in between. Roast together for 20 minutes, then remove garlic cloves, setting aside to cool. Continue roasting eggplant for another 20 to 30 minutes until it’s collapsed and the flesh is very soft and tender. Remove from oven and let rest undisturbed for 20 minutes. Scoop eggplant flesh into a mesh strainer, pressing some of the extra moisture out. Using a food processor (or mashing and mixing by hand), blend strained eggplant with the peeled garlic, tahini paste, yogurt (optional), lemon juice, smoked paprika, and cayenne. Pulse the food processor a few times, careful not to over-blend. Add salt to taste. Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika and red pepper flakes. Enjoy with pita or raw vegetables. Store in an airtight container for up to one week.

Per serving: 133 calories, 6 grams fat (1 gram saturated fat), 0 milligrams cholesterol, 15 milligrams sodium, 19 grams total carbohydrates, 10.5 grams fiber, 4 grams protein.