As we welcome June this Sunday, let’s also welcome eggplant back into our seasonal vegetable bundle. Whether you're looking to impress at a family gathering or spice up a weeknight dinner, eggplant is a versatile staple for all kinds of dishes. This week, I’m sharing a few of my favourite ways to enjoy it.

Kitchen Tip:

To reduce bitterness, sprinkle eggplant slices with salt and let them sit for 20–30 minutes. Pat dry before cooking—this also helps with browning!

How to Store Eggplant:

• Short-term: Use within 1–2 days? Store in a cool, dry place away from direct sunlight.
• Longer-term: Wrap in paper towel, place in a perforated plastic bag, and store in your crisper drawer.
• Be gentle—eggplants bruise easily. Avoid stacking other produce on top!

Whether you’re grilling, roasting, or sautéing, eggplant pairs beautifully with fresh spring ingredients like herbs, citrus, and greens. You can even make eggplant pizza!

Recipe 1: Eggplant Pizza

Created by: Pure Wow

A delicious and easy twist on a favourite food—great for lunch or dinner with salad. Especially ideal for those who avoid wheat but love pizza!

Ingredients:

• 1 large (or 2 medium) eggplants*
• ⅓ cup olive oil
• Salt and freshly ground black pepper
• 1¼ cups marinara sauce (store-bought or homemade)
• 1½ cups shredded mozzarella cheese
• 2 cups cherry tomatoes, halved*
• ½ cup torn basil leaves

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut ends off eggplant and slice into ¾-inch rounds. Arrange on baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. Roast for 10–12 minutes until nearly tender.
4. Remove from oven. Top each slice with 2 tbsp marinara, mozzarella, and cherry tomatoes.
5. Return to oven for 5–7 minutes, until cheese melts and tomatoes blister.
6. Serve hot, garnished with basil.

Notes: Add your favourite toppings like red pepper, mushrooms, or pepperoni!

Recipe 2: Mediterranean Eggplant Salad

Created by: Julia

Planning a BBQ? This salad pairs perfectly with grilled chicken or fish!

Ingredients:

• 1 large eggplant (about 3 lbs), cubed*
• Salt & pepper
• 1 tsp za’atar spice
• 3 tomatoes, diced (about 3 cups)*
• 1 bell pepper, seeded and chopped*
• 5 green onions, green parts chopped
• 1/4 cup fresh mint, chopped
• 1 cup fresh parsley, chopped

For the dressing:

• 1/4 cup extra virgin olive oil
• Juice of 1 lemon (about 1/4 cup)
• 1/4 tsp crushed red pepper
• 1/2 tsp za’atar
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. Preheat grill to medium. Slice eggplant into rounds. Salt both sides and rest for 1 hour. Pat dry and brush with olive oil.
2. Sprinkle both sides with salt, pepper, and optional za’atar.
3. Grill for 5 minutes per side until browned and soft. Cool, then chop.
4. In a large bowl, mix grilled eggplant with tomatoes, bell pepper, green onions, mint, and parsley.
5. Whisk dressing ingredients in a jar. Pour over salad and mix gently.
6. Serve immediately or refrigerate in an airtight container for up to 5 days.

Roasting option: Cube the eggplant, drizzle with olive oil and spices, and roast at 450°F for 25 minutes, flipping halfway through. Add to salad once cooled.

Recipe 3: One Pan Eggplant Chicken

Created by: Lexi

This quick and healthy one-pan dinner is perfect for busy nights!

Ingredients:

• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 onion, thinly sliced*
• 1 medium eggplant, cubed*
• 1 lb boneless, skinless chicken breasts, diced*
• 1 (15 oz) can diced tomatoes
• 1 tbsp Italian seasoning
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 3 cups fresh spinach
• 1 tbsp fresh basil

Instructions:

1. In a large sauté pan, heat oil over medium. Add garlic, onion, and eggplant. Cook for 5 minutes, stirring often.
2. Add chicken and cook until no longer pink, about 5 minutes.
3. Stir in tomatoes and spices. Simmer for 7–10 minutes until sauce thickens and chicken is cooked through.
4. Add spinach and cook until wilted. Garnish with fresh basil.

Vegetarian tip: Replace chicken with zucchini, asparagus, or your favourite vegetables.