A significant portion of New York Times Cooking favorite recipes rely on eggplant, providing soft silkiness and big flavor, such as gochujang-glazed, bulgogi, and eggplant Parmesan.
During peak eggplant season, recipes that let the eggplant shine are preferred, like Zainab Shah's borani banjan, an Afghan-style eggplant dish with garlic yogurt, spicy tomato sauce, pomegranate seeds, and mint.
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