Right now my garden is primarily producing weeds. I still harvest squash, melons, okra and eggplant despite the weeds. I grow eggplant every year because I think it is one of the prettiest fruits. Yet, it’s strange that something so pretty when raw looks so uninteresting when cooked.

I think many people don’t know what to do with an eggplant. Since it usually takes on the flavors of other ingredients, it is good in casseroles and chunky sauces. Or try one of the recipes below.

Creamy Eggplant Dip
2-4 Eggplants (about three cups of finished product)
2-4 Tbsp. olive oil, divided
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. lemon juice
2 Tbsp. Greek yogurt or mayonnaise
Kosher salt and pepper, to taste
Fresh herbs, chopped, for garnish

Slice the eggplant about one inch thick and toss with olive oil, salt and pepper. Roast in a 400-degree oven for about 25-30 minutes or until the eggplant is slightly charred on the edges and is soft to the touch.

While the eggplant roasts, caramelize the chopped onion in the rest of the olive oil until golden brown. Add garlic and cook for about 5 more minutes.

Chop the sliced eggplant into small pieces until it is mushy. The skins are edible, so I include them. Peel the skins off and discard if you prefer. Combine the mashed eggplant, onion and garlic, lemon juice and yogurt. Taste and add salt and pepper if needed. Top with freshly chopped herbs. I like parsley, basil and/or dill.

Serve the dip with pita chips or sliced vegetables.

Stuffed Eggplant in Tomato Sauce
3-4 eggplants
2 Tbsp. olive oil
4 cups cooked rice
1 large jar pasta sauce
6 oz. mozzarella cheese, grated
Salt and pepper, to taste

Thinly slice eggplant lengthwise, about 1/4 inch thick. Toss with olive oil and sprinkle very lightly with salt and pepper. Grill quickly for about 2-3 minutes on each side until grill marks are visible. Remove from the grill and let cool.

Spread 1/4 of the pasta sauce in the bottom of a casserole dish. Then place two spoonsful of rice on each end of the cooled eggplant slices.

Roll up and place seam side down in the casserole dish. Top with remaining sauce and mozzarella.

Cover and bake in a 350-degree oven for 25 minutes. Uncover and continue to bake for another 10 minutes until the cheese is melted and lightly brown and the sauce is bubbly.