Cookthink

Like any casserole or gratin, this dish takes some assembly. The flip side to that is that it can be done ahead of time and can feed a crowd. And although this is a vegetarian moussaka, the mushrooms are so rich and meaty you won't miss the beef.

Baked Sundried Tomato Risotto With Grilled Vegetables And Balsamic Reduction

If you’ve never made a balsamic reduction before, give it a shot. It can be prepared ahead of time and drizzled on all sorts of foods (even fruit!). Read more about this recipe at VeganYumYum.

Arugula, Roasted Eggplant And Ricotta Salata Salad

Larger, older eggplants have brown seeds that contain a bitter liquid. Salting eggplants removes some of this liquid and improves their flavor. In general, it's not necessary to salt smaller eggplants since they have fewer seeds.

Roasted Sausages With Peppers, Onions, Potatoes And Thai Eggplant

Sausage with peppers and onions is a classic combination, but the eggplant and lemon-infused olive oil keep things lively. This recipe was featured in Root Source: Italian Sausage. It comes from Nik's Snacks.

Miso Eggplant

Broiled Japanese eggplant infused with Asian flavors makes a quick and tasty weeknight side dish or meal. Read more about this recipe at Coconut & Lime.

Quick Broiled Eggplant Parmesan

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Fried Bean Curd, Chinese Eggplant And Green Beans With Cellophane Noodles

This quick, spicy stir-fry makes a perfect weeknight meal. Read more about this recipe at Coconut & Lime.

Roasted Vegetables Vinaigrette

The 20 minutes of marinating time lets you prep this side dish in advance, and allows the vinaigrette to seep into every bit of vegetable. Any leftovers taste wonderful atop a bed of greens for a rich salad. This recipe is part of Andrew Schloss's Sunday Dinners.

Eggplant With Pomegranate And Tahini Yogurt

Blending plain yogurt with nutty tahini and pungent garlic turns it into a simple quick sauce for just about anything. Here it's drizzled over pomegranate molasses and red wine vinegar brushed-eggplant slices. Adapted from Claudia Roden's Arabesque.

Roasted Vegetable Paella

This paella replaces shellfish with roasted vegetables making the dish less expensive and easier to shop for in areas where fresh shellfish is hard to find, but it brings its own smoky redolence to the classic. This recipe is part of Andrew Schloss's Sunday Dinners.

Stir-Fried Pork, Brussels Sprouts And Red Pepper With Ginger

Just about any lean cut of pork works in a stir-fry. We like to use boneless loin chops since they don't need much trimming. Put them in the freezer for 10 minutes to make them easier to slice thinly.

Baked Eggplant With Tomato Sauce And Three Cheeses

This Italian-inspired baked eggplant gets a rich treatment with homemade tomato sauce and a gooey layer ricotta, parmesan and shredded mozzarella. This recipe is part of Andrew Schloss's Sunday Dinners.