Here’s a link to a great recipe for Baba Ghanouj roasted eggplant dip from

Picked eggplant in olive oil – a lovely video and recipe from Kitchen Vignettes.

Madras pickled eggplant, from The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard.

And check out Alice Water’s Ratatuille recipe from – a favorite summer staple for us on the farm.

Eggplant chips  This is a super simple recipe Trish enjoys especially.  A lot of times eggplant is hiding in a sauce, masked with other flavors. Roasting it solo gives you a chance to enjoy the delicate eggplant flavor.

  • 1 medium eggplant washed and sliced into 1/8 inch rounds
  • olive oil
  • salt

Wash eggplant and slice into rounds rather than length wise. Preheat oven to 400 degrees. Place eggplant on a large metal baking tray and brush both sides of the eggplant lightly with olive oil and sprinkle with just a touch of salt. Place in oven for 15-25 minutes, checking after 15 minutes. Keep an eye on the eggplant chips, they will get very brown and will need to be flipped so the other side can brown as well. Remove and place on a plate to serve – enjoy!

And check out Anita’s recipe for Eggplant Bacon in this great video.

Storage tip:  Does fine left out in a cool room. Don’t wash before storing because it doesn’t like extra moisture around its leaves. For longer storage, place loose in the crisper.

The proof of the pudding is in the eating.
–Miguel de Cervantes


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