Eggplants are one of the abundant veggies of summer. Although large deep purple Italian eggplants are the commonest at the store, eggplant comes in different colors, shapes and sizes. Ann will show you the different kinds and how to handle them, including salting them. Look and learn!

All About Eggplants

There are all types of eggplant. There are long skinny purple Asian eggplants which don’t need salting, or the tiny an lilac streaked ‘fairy’ and Dominican eggplants, small round bitter green varieties found in South Asian markets and even ivory white heirloom eggplants from the farmers’ markets. And of course the more familiar big fat juicy Italian eggplants. All are delicious and all are easy to cook. Look and learn!

Eggplant Parmigiana Sliders

Eggplant Parmigiana is a dish usually made for huge gatherings. These little sliders are a delicious treat during treatment and the perfect way to enjoy the ‘Parmigian’’ taste without having to cook for an army. The recipe is designed to be an easy, fun, and practical way to make just one or two portions with little or no clean-up. It’s really easy. Look and learn!


I fell in love with this dish in Sicily. It’s one of the best eggplant dishes I know. It’s great sweet and sour taste works either as a starter, or as a side dish with meat or fish. I prefer using Asian eggplants as there is no need to salt and sweat them before cooking. Make sure the eggplants are as firm and fresh as possible! Traditionally the eggplant is fried, but here we are going to bake it to use less oil.

Ann’s Baba Ganoush

Summer is here, and when the grill is hot, it’s time to pop a couple of fat eggplants on the grill and make baba ganoush! This version is very easy to make, and uses items you probably already have in your fridge. All you need is the eggplant. Look and learn!.

Quinoa With Roasted Ratatouille

This quinoa with roasted ratatouille is one of the most delicious and nutritious dishes you can have. Roasting makes a flavorful version of ratatouille, the classic French summer vegetable stew. Choose the small, slender Asian eggplants if you can find them — they don’t need to be salted and sweated before cooking small, and firm zucchini. Eaten in combo with protein rich quinoa, it’s a nutritious summer treat!