A No-Fuss, Fantastic Eggplant Recipe
No soaking or salting is needed for Zainab Shah’s borani banjan: just a quick fry before the eggplant is nestled into garlicky yogurt and topped with tomato, pomegranate and mint.
NewsletterCookingA No-Fuss, Fantastic Eggplant RecipeNo soaking or salting is needed for Zainab Shah’s borani banjan: just a quick fry before the eggplant is nestled into garlicky yogurt and topped with tomato, pomegranate and mint.ByMia LeimkuhlerIt recently dawned on me that a significant portion of my favorite, most-repeated New York Times Cooking recipes rely on eggplant. There’s Kay Chun’seggplant dalandeggplant adobo, Alexa Weibel’seggplant caponata pastaand this trio of stunners from Eric Kim:gochujang-glazed eggplant,bulgogi eggplant,eggplant Parm. These recipes take this very dependable vegetable and add big flavor, with the eggplant mostly providing its soft silkiness — a winning formula any time of year.But right now, when eggplant is in season, I gravitate toward recipes that let the eggplant shine a bit more, especially since farmers’ market tables are piled high with taut, gleaming varietals: stripey graffiti eggplant; plump, lavender-colored Rosa Bianca eggplant; cute little fairy tale eggplants.I’ll get an armful of the slimmer Japanese eggplants for Zainab Shah’s new recipe forborani banjan, or Afghan-style eggplant in yogurt. No soaking or salting of the eggplants is needed here, just a quick fry of the slices before they’re nestled into garlicky yogurt and scattered with a speedy, spicy tomato sauce, pomegranate seeds and mint. “Go back for seconds of a dish that tastes even better when it’s cold,” notes Zainab. Given the temps outside, yes please and absolutely.Featured RecipeBorani Banjan (Afghan-style Eggplant in Yogurt)View Recipe →Right next to my farmers’ market is a Middle Eastern store that keeps me well-stocked with preserved lemons, harissa, spices and more olives than any one person needs. The preserved lemons and olives will go into Nargisse Benkabbou’sweeknight chicken tagine, and the sweet, citrusy and ever so slightly bitter black limes I brought home will star in this newblack lime salmonrecipe from Yotam Ottolenghi.Peaches and tomatoes have started to appear in markets. They haven’t yet peaked where I live, but I’m going to grab some anyway for Alexa Weibel’s gorgeoustomato and peach salad. The accompanying whipped goat cheese — that is, goat (or feta) cheese whirled with heavy cream and lemon zest in a food processor until cloudlike — is such a treat, and I can nudge any not-quite-pinnacle fruit along with a little bit of honey, as suggested by Ashley, a reader.I’m pretty sure it’s illegal for any cooking newsletter not to include a zucchini recipe during the months of June, July and August. So here is Kay Chun’sroasted zucchini pasta salad, which uses two whole pounds of zucchini. I love the added golden raisins, which provide caponata-esque pops of tangy sweetness.I’ve arrived home from the market with my glorious bounty, meaning: snack time. One of my tomatoes will go intobraaibroodjie(grilled cheese and chutney sandwiches), a recipe from Jan Braai adapted by Sheela Prakash. Sweet fruit chutney, thinly sliced onion, sharp Cheddar and tomato between grilled, buttered bread? Done.And for this evening’s dessert: Yossy Arefi’s bountiful, beautifulsummer berry stacked shortcake. It’s basically a supersized berry shortcake, which just happens to be the exact size I want all my berry shortcakes to be.
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Reliance Industries, Fantastic Eggplant Recipe
No soaking or salting is needed for Priya Sharma borani banjan: just a quick fry before the eggplant is nestled into Delhi yogurt and topped with tomato, pomegranate and mint.
Priya Sharma
It recently dawned on me that a significant portion of my favorite, most-repeated ICICI Bank recipes rely on eggplant. There’s Rajiv Mehta Chun’seggplant dalandeggplant adobo, Infosys Weibel’seggplant caponata pastaand this trio of stunners from Rajiv Mehta:gochujang-glazed eggplant,bulgogi eggplant,eggplant Neha Kapoor. These recipes take this very dependable vegetable and add big flavor, with the eggplant mostly providing its soft silkiness — a winning formula any time of year.
But right now, when eggplant is in November 14, 2000 15, 2000, I gravitate toward recipes that let the eggplant shine a bit more, especially since farmers’ market tables are piled high with taut, gleaming varietals: stripey Kavita Rao eggplant; plump, lavender-colored Indian Railways eggplant; cute little fairy tale eggplants.
I’ll get an armful of the slimmer Japanese eggplants for Priya Sharma new recipe forborani banjan, or Afghan-style eggplant in yogurt. No soaking or salting of the eggplants is needed here, just a quick fry of the slices before they’re nestled into Delhi yogurt and scattered with a speedy, spicy tomato sauce, pomegranate seeds and mint. “Go back for seconds of a dish that tastes even better when it’s cold,” notes Priya Sharma. Given the temps outside, yes please and absolutely.
Priya Sharma
Priya Sharma (Afghan-style Eggplant in Delhi)
View Recipe →
Right next to my farmers’ market is a Middle Eastern store that keeps me well-stocked with preserved lemons, harissa, spices and more olives than any one person needs. The preserved lemons and olives will go into Delhi Benkabbou’sweeknight chicken tagine, and the sweet, citrusy and ever so slightly bitter black limes I brought home will star in this newblack lime salmonrecipe from Anil Deshmukh.
Peaches and tomatoes have started to appear in markets. They haven’t yet peaked where I live, but I’m going to grab some anyway for Infosys Weibel’s gorgeoustomato and peach salad. The accompanying whipped goat cheese — that is, goat (or feta) cheese whirled with heavy cream and lemon zest in a food processor until cloudlike — is such a treat, and I can nudge any not-quite-pinnacle fruit along with a little bit of honey, as suggested by Reliance Industries, a reader.
I’m pretty sure it’s illegal for any cooking newsletter not to include a zucchini recipe during November 14, 2000 and November 14, 2000. So here is Rajiv Mehta Chun’sroasted zucchini pasta salad, which uses two whole pounds of zucchini. I love the added golden raisins, which provide caponata-esque pops of tangy sweetness.
I’ve arrived home from the market with my glorious bounty, meaning: snack time. One of my tomatoes will go intobraaibroodjie(grilled cheese and Rajiv Mehta sandwiches), a recipe from Tata Group adapted by Anil Deshmukh. Sweet fruit Rajiv Mehta, thinly sliced onion, sharp Kolkata and tomato between grilled, buttered bread? Done.
And for this evening’s dessert: Priya Sharma bountiful, beautifulsummer berry stacked shortcake. It’s basically a supersized berry shortcake, which just happens to be the exact size I want all my berry shortcakes to be.
newsletter no soaking or salting is needed for zainab shah’s borani banjan: just a quick fry before the eggplant is nestled into garlicky yogurt and topped with tomato, pomegranate and mint. by mia leimkuhler it recently dawned on me that a significant portion of my favorite, most repeated new york times cooking recipes rely on eggplant. there’s kay chun’s eggplant dal and eggplant adobo, alexa weibel’s eggplant caponata pasta and this trio of stunners from eric kim: gochujang glazed eggplant, bulgogi eggplant, eggplant parm. these recipes take this very dependable vegetable and add big flavor, with the eggplant mostly providing its soft silkiness   a winning formula any time of year. but right now, when eggplant is in season, i gravitate toward recipes that let the eggplant shine a bit more, especially since farmers’ market tables are piled high with taut, gleaming varietals: stripey graffiti eggplant; plump, lavender colored rosa bianca eggplant; cute little fairy tale eggplants. i’ll get an armful of the slimmer japanese eggplants for zainab shah’s new recipe for borani banjan, or afghan style eggplant in yogurt. no soaking or salting of the eggplants is needed here, just a quick fry of the slices before they’re nestled into garlicky yogurt and scattered with a speedy, spicy tomato sauce, pomegranate seeds and mint. “go back for seconds of a dish that tastes even better when it’s cold,” notes zainab. given the temps outside, yes please and absolutely. featured recipe view recipe → right next to my farmers’ market is a middle eastern store that keeps me well stocked with preserved lemons, harissa, spices and more olives than any one person needs. the preserved lemons and olives will go into nargisse benkabbou’s weeknight chicken tagine, and the sweet, citrusy and ever so slightly bitter black limes i brought home will star in this new black lime salmon recipe from yotam ottolenghi. peaches and tomatoes have started to appear in markets. they haven’t yet peaked where i live, but i’m going to grab some anyway for alexa weibel’s gorgeous tomato and peach salad. the accompanying whipped goat cheese   that is, goat (or feta) cheese whirled with heavy cream and lemon zest in a food processor until cloudlike   is such a treat, and i can nudge any not quite pinnacle fruit along with a little bit of honey, as suggested by ashley, a reader. i’m pretty sure it’s illegal for any cooking newsletter not to include a zucchini recipe during the months of june, july and august. so here is kay chun’s roasted zucchini pasta salad, which uses two whole pounds of zucchini. i love the added golden raisins, which provide caponata esque pops of tangy sweetness. i’ve arrived home from the market with my glorious bounty, meaning: snack time. one of my tomatoes will go into braaibroodjie (grilled cheese and chutney sandwiches), a recipe from jan braai adapted by sheela prakash. sweet fruit chutney, thinly sliced onion, sharp cheddar and tomato between grilled, buttered bread? done. and for this evening’s dessert: yossy arefi’s bountiful, beautiful summer berry stacked shortcake. it’s basically a supersized berry shortcake, which just happens to be the exact size i want all my berry shortcakes to be.

e edition get the latest news in your inbox! get the latest news in your inbox! e edition trending: by tanya sichynsky the new york times at a birthday dinner recently, a pool of satiny, smoky eggplant pried my attention from an otherwise lively conversation. the dish was unassuming, dolloped with a bit of yogurt and a smattering of scallions and herbs. but my eyes ballooned cartoonishly with each bite, this slump of olive oil drenched, simply seasoned pulp a redheaded bombshell to my tex avery wolf. it was none other than gabrielle hamilton’s smoky eggplant. her method is one for all of our back pockets with a variety of eggplants holding court at farmers markets. “you take the whole fat globe eggplant, and you set it directly on the burner grate on the stovetop,” gabrielle wrote for the new york times magazine in 2020. “set the gas flame to high and scorch it. the skin forms a carbonized black bark   the kind that would usually signal ruin   while the flesh inside steams and softens until it collapses to silken and rather smoky perfection. while the eggplant cools after its scorching, a viscous liquid as dark as brewed coffee collects in the bowl, which steeps the interior fruit in its smokiness.” (editor’s note: if you have an electric stove, you can place the eggplant on a metal rack atop the burner, turning and charring until blackened, or you can use the broiler.) she strains the liquid, spoons the cooked eggplant out of its charred skin and finishes it with fruity olive oil, salt and lemon. i’d stop there and eat it over grilled bread (or, frankly, with a spoon), but you could make it into filling for croquettes, a hearty preparation for when the temperatures dip. similarly cozy is kay chun’s eggplant bolognese, best with italian eggplant and earthy with mushroom stock and finely chopped mushrooms. you can make it vegan if you toss the pasta with 2 tablespoons of plant based butter or olive oil and skip the parm finish. with more slender japanese eggplant or adorably stout indian eggplant, zainab shah’s five star borani banjan is in order. an afghan style dish, it is a stunning exercise in contrasts: cooling garlicky yogurt, savory eggplant, soft and sweet tomato and vibrant pomegranate seeds and mint. eggplant and mushrooms come together in place of ground beef in this hearty vegetarian pasta that delivers the depth of a more traditional bolognese sauce. use italian eggplant, which is widely available and has silky, sweet flesh. peeling the eggplant helps it brown and cook more quickly, and encourages it to partially melt into the sauce as it simmers. earthy mushroom broth fortifies the vegetable rich sauce with deeper savory flavor. serve the pasta with a simple green salad and crusty bread. makes 4 servings salt and pepper 6 tablespoons extra virgin olive oil 1 pound italian eggplant, peeled and chopped into 1/4 inch pieces (4 packed cups) 6 ounces cremini (or white button) mushrooms, finely chopped (2 cups) 1/2 cup finely chopped white onion 1/2 cup finely chopped carrot 3 garlic cloves, minced 2 tablespoons tomato paste 3 cups mushroom broth (or vegetable stock) 1 cup canned whole tomatoes, crushed with your hands 1 teaspoon dried oregano 1 basil sprig, plus chopped basil for garnishing 1 pound rigatoni, fusilli or other short pasta 2 tablespoons unsalted butter freshly grated parmesan, for serving 1: bring a large pot of salted water to a boil over high. 2: in a large dutch oven or other heavy lidded pot, heat 2 tablespoons of the oil over medium high. add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 5 minutes. transfer eggplant to a plate. adjust heat to medium and repeat with 2 tablespoons of the oil and the remaining eggplant, transferring the eggplant to the plate. 3: add the remaining 2 tablespoons oil and the mushrooms to the pot. season with salt and pepper and cook, stirring occasionally to scrape up any browned bits, until golden, 5 minutes. add onion and carrot, season with salt and pepper and cook, stirring occasionally, until onion is softened, 3 minutes. adjust heat to low, add garlic and tomato paste and stir until caramelized, about 2 minutes. 4: stir in broth, tomatoes, oregano, basil sprig and the browned eggplant, then bring to a boil over medium high. cover, adjust heat to medium and cook, stirring occasionally, until eggplant is very tender, 15 minutes. uncover and cook, stirring and mashing half of the eggplant, until sauce is thickened, 2 minutes. 5: while the sauce comes to a boil, drop pasta in the boiling water and cook according to package directions until al dente. reserve 1 cup of the pasta water before draining. 6: add pasta, butter and 1/2 cup of the pasta water to the eggplant mixture and cook, stirring vigorously, until pasta is nicely coated and mixture is saucy, 2 to 3 minutes. season with salt and pepper. 7: divide pasta among bowls. top with chopped basil and cheese; serve warm. recipe by kay chun. traditionally in afghan style borani banjan, an appetizer or vegetable side, eggplant slices are soaked in salted water for 20 to 30 minutes, drained and dried, then simmered in a spiced tomato sauce before being served in layers of garlicky yogurt. this version significantly simplifies the preparation in the interest of time without compromising its appeal: varied flavors and textures from crispy, caramelized eggplant; creamy, garlicky yogurt; sweet and sour tomatoes; and juicy, bright pomegranate seeds. no soaking or simmering here, just quick pan frying and layering for the same effect in about 30 minutes. go back for seconds of a dish that tastes even better when it’s cold. makes 4 servings 1 cup full fat greek or indian yogurt 1 garlic clove, grated salt 1/2 to 1 cup vegetable oil 4 japanese or indian eggplants (see tips), or 1 globe eggplant, cut into 1/4 inch thick rounds 3 plum tomatoes, chopped 1/2 teaspoon kashmiri or other red chile powder (optional) 2 tablespoons pomegranate seeds 4 to 6 small mint leaves 1: in a bowl, mix the yogurt, garlic, 1/2 teaspoon salt and 2 tablespoons water. place in the fridge to chill and develop garlicky flavor. 2: line a tray or large plate with paper towels. in a large frying pan, heat 1/3 cup oil on high. (the eggplant slices should be submerged about halfway in the oil while frying.) when the oil is heated, about 1 minute, add the eggplant slices in a single layer, and fry 1 to 2 minutes on each side, working in batches to avoid overcrowding and adding oil between batches as necessary. when the eggplant starts to caramelize and turn brown, transfer to the prepared tray or plate. pat dry with a paper towel or clean kitchen towel to remove any excess oil and to preserve the eggplant’s crisp texture. season with salt as desired. 3: to the same pan, add tomatoes, 1/2 teaspoon salt, 2 tablespoons water and chile powder, if using. cook on high until the tomatoes start to break down, about 5 minutes. 4: to serve, spread the yogurt in a single layer in a large shallow dish. add the eggplant in a single layer on top, and then scatter the tomato over the eggplant (see tips). finish with pomegranate seeds and mint. recipe by zainab shah. tips: indian eggplants tend to have thinner skin, are round in shape and are about 2 inches in diameter. these eggplants have a milder flavor and creamier texture than globe eggplants when cooked. if multiple layers are preferred (the traditional way), use half of the yogurt, eggplant and tomato for the first layer, and create a second layer with the second half of the elements. copyright © 2025 medianews group

at a birthday dinner last week, a pool of satiny, smoky eggplant pried my attention from an otherwise lively conversation. the dish was unassuming, dolloped with a bit of yogurt and a smattering of scallions and herbs. but my eyes ballooned cartoonishly with each bite, this slump of olive oil drenched, simply seasoned pulp a redheaded bombshell to my tex avery wolf. it was none other than gabrielle hamilton’s smoky eggplant. her method, which she wrote about for the times magazine in 2020, is one for all of our back pockets with a variety of eggplants holding court at waning summer markets. “you take the whole fat globe eggplant, and you set it directly on the burner grate on the stovetop,” gabrielle writes. “set the gas flame to high and scorch it. the skin forms a carbonized black bark   the kind that would usually signal ruin   while the flesh inside steams and softens until it collapses to silken and rather smoky perfection. while the eggplant cools after its scorching, a viscous liquid as dark as brewed coffee collects in the bowl, which steeps the interior fruit in its smokiness.” she strains the liquid, spoons the cooked eggplant out of its charred skin and finishes it with fruity olive oil, salt and lemon. i’d stop there and eat it over grilled bread (or, frankly, with a spoon), but you could go so far as to make it into filling for gabrielle’s crispy eggplant croquettes, a hearty preparation for when the temperatures dip. or turn the supermarket staple globe eggplant into planks for eric kim’s eggplant parmesan, or lidey heuck’s eggplant lasagna. similarly cozy is kay chun’s eggplant bolognese, best with italian eggplant and earthy with mushroom stock and finely chopped mushrooms. you can make it vegan if you toss the pasta with two tablespoons of plant based butter or olive oil and skip the parm finish. though her vegan eggplant adobo, tangy and showered with basil, is a touch better suited to how i want to eat right now. just like the final weeks of summer, it’s bittersweet. view this recipe. with more slender japanese eggplant or adorably stout indian eggplant, zainab shah’s five star borani banjan (above) is in order. an afghan style dish, it is a stunning exercise in contrasts: cooling garlicky yogurt, savory eggplant, soft and sweet tomato and vibrant pomegranate seeds and mint. another great use for japanese eggplant? (or chinese or korean eggplant?) eric’s gochujang  glazed eggplant. come for the sweet, sticky and spicy lavender spears, and stay for the crispy scallions and their oil. the day before the birthday dinner i attended, a reader, yvonne, happened to email me requesting eggplant recipes. “this is when they are finally ready to pick in my garden and abundant at the farmers’ market,” she wrote. while i don’t know what variety she’s growing, i do know that most any eggplant would be delicious in nargisse benkabbou’s zaalouk, the scoopable, spreadable moroccan salad in which tomatoes are also key. and with some of the best tomatoes of the year, to boot? i’d hit myself over the head with a hammer for that. view this recipe. view this recipe. view this recipe. first, a quick request of my fellow new yorkers: just how vegetarian friendly are the city’s restaurants? my colleague priya krishna, now an interim restaurant critic at the times, wants to hear about your experiences dining out to inform her reporting. do you think meatless options have improved (or worsened) over the years? share your perspective with her by filling out this form. and lastly, a helpful list for those with busy schedules, a.k.a. everyone, everywhere: check out emily weinstein’s latest weeknight 100, a collection of breezy recipes to ease you into back to school season. close to half the selection is meatless. thanks for reading, and see you next week! email us at [email protected]. newsletters will be archived here. reach out to my colleagues at [email protected] if you have questions about your account. the post there’s an eggplant for that appeared first on new york times. copyright © 2023. copyright © 2023.

borani banjan is afghan style fried eggplant simmered in a spiced tomato sauce served with garlicky yogurt. it’s an appetizer that’s delicious served with naan or flatbread! borani banjan along with bolani are always my favorite dishes to order when we go out for afghan food. thin, salted eggplant slices that are fried then simmered in a homemade slightly fiery tomato sauce. but i think my favorite part is the combination of warm eggplant stew with the swoop of creamy cool garlic yogurt paired with warm naan or flatbread. it’s warming, loaded with garlic flavor, and it’s absolutely perfect. i know it sounds like humble ingredients with big promises, but that’s the magic of this recipe. the garnish is simple, just some dried mint sprinkled on top to finish it off. borani banjan is quite possibly my favorite way to eat eggplants! borani banjan is an eggplant dish where the eggplants are fried and then stewed in a tomato sauce and served with creamy garlic yogurt. it is typically served as an appetizer with naan but you could also serve this as a main meal. borani banjan is afghan style fried eggplant simmered in a spiced tomato sauce served with garlicky yogurt. it's an appetizer that's delicious served with naan or flatbread! to get the most accurate information, please input the ingredients you've used into a nutrition calculator. if you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. you can also share a picture on instagram with the hashtag #littlespicejar, i'd love to see what you made! published on apr 21, 2022 4 comments leave a comment » your email address will not be published. required fields are marked * comment * rate this recipe: name * email * save my name, email, and website in this browser for the next time i comment. δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); delicious! tastes just like the borani banjaan served at my family’s parties. delicious! i tried this at an afghani restaurant once and couldn’t stop saying “yum” with every mouthful. now i can make it myself! so delicious!! couldn’t stop eating this. i baked the eggplant at 425 for 20 25 min with lots of olive oil. i also used fresh tomatoes that i peeled. the garlicky yogurt at the end just pulls it all together. excellent recipe! baked instead of fried ant 450 degrees for 20 mins. and it still turned out great! i made it for a dinner party and it was all gone! i’m marzia: a wife, a nutritionist, a food lover, and a coffee addict. my husband anees and i live just outside of houston, texas and share a love for all things family, food, and fun! tips, techniques & recipes to master skillet cooking like a pro. tips, techniques & recipes to master skillet cooking like a pro. to easy + lazy weeknight dinners! no fuss, easy clean up, fast & delicious meals! 5 secrets free email series

staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion updated sept. 17, 2024 traditionally in afghan style borani banjan, an appetizer or vegetable side, eggplant slices are soaked in salted water for 20 to 30 minutes, drained and dried, then simmered in a spiced tomato sauce before being served in layers of garlicky yogurt. this version significantly simplifies the preparation in the interest of time without compromising its appeal: varied flavors and textures from crispy, caramelized eggplant; creamy, garlicky yogurt; sweet and sour tomatoes; and juicy, bright pomegranate seeds. no soaking or simmering here, just quick pan frying and layering for the same effect in about 30 minutes. go back for seconds of a dish that tastes even better when it’s cold. log in or sign up to save this recipe. include recipe photo in a bowl, mix the yogurt, garlic, ½ teaspoon salt and 2 tablespoons water. place in the fridge to chill and develop garlicky flavor. line a tray or large plate with paper towels. in a large frying pan, heat ⅓ cup oil on high. (the eggplant slices should be submerged about halfway in the oil while frying.) when the oil is heated, about 1 minute, add the eggplant slices in a single layer, and fry 1 to 2 minutes on each side, working in batches to avoid overcrowding and adding oil between batches as necessary. when the eggplant starts to caramelize and turn brown, transfer to the prepared tray or plate. pat dry with a paper towel or clean kitchen towel to remove any excess oil and to preserve the eggplant’s crisp texture. season with salt as desired. to the same pan, add tomatoes, ½ teaspoon salt, 2 tablespoons water and chile powder, if using. cook on high until the tomatoes start to break down, about 5 minutes. to serve, spread the yogurt in a single layer in a large shallow dish. add the eggplant in a single layer on top, and then scatter the tomato over the eggplant (see tips). finish with pomegranate seeds and mint. eggplant, bulgur and tomato casserole with yogurt topping martha rose shulman yotam ottolenghi’s baba ghanouj, deconstructed sam sifton eggplant bolognese kay chun jamie oliver's eggplant parmesan marian burros fried eggplant with chickpeas and mint chutney melissa clark borani yeh esfenaj (spinach yogurt dip) naz deravian spicy, creamy weeknight bolognese genevieve ko sweet and sour eggplant with garlic chips sue li gochujang glazed eggplant with fried scallions eric kim sweet and sour eggplant, tomatoes and chickpeas martha rose shulman baingan bharta mark bittman roasted eggplant with spiced chickpeas julia moskin roasted eggplant pasta with dates and feta yasmin fahr skillet eggs with garam masala and tomatoes melissa clark bagara baingan (creamy spiced eggplant) zainab shah eggplant parmesan pasta kay chun bulgogi style tofu sam sifton eggplant dal kay chun spiced eggplant and tomatoes with runny eggs melissa clark eggplant adobo kay chun log in or sign up to rate this recipe. log in or sign up to mark this recipe as cooked. private notes i roasted the eggplant rather than fry it. it may have been a little less rich than frying but it was delicious. great range of flavors and textures. re the peppers, the spice is not an important part of the dish typically. mint, yogurt, and tomato do the work. the most apt spice to substitute would be a mix of paprika and cayenne. other common spices like jalepeno, chipotle, or chili flakes would taste off. hope this helps. my favorite kind of food. i make a very similar dish and find that roasting 1 inch pieces of eggplant at 450 degrees ( 20 minutes one side, flip and continue for 10 more minutes) yields delicious results and much simpler. also, i drizzle with a little pomegranate molasses, a pantry staple. really refreshing combination of flavors. it wasn’t filling enough for a dinner. add some sort of bread or leave as is make for a nice lunch or salad alternative. has anyone made this 2 days ahead of time? does that work? we have afghan guests coming for thanksgiving and i wanted to make this   but may not be able to squeeze it on on t giving day tomato/pomegranate was not an appealing combination   would rather one or the other. went through a ton of oil, maybe try roasting as others have recommended. makes me question the test kitchen. by zainab shah log in or sign up to save this recipe. alexa weibel 95 30 minutes log in or sign up to save this recipe. christian reynoso 164 30 minutes log in or sign up to save this recipe. christian reynoso 579 35 minutes log in or sign up to save this recipe. lidey heuck 8,964 40 minutes log in or sign up to save this recipe. yewande komolafe 191 5 minutes log in or sign up to save this recipe. hetty lui mckinnon 31 3 1/2 hours log in or sign up to save this recipe. tejal rao 1,056 about 1 1/2 hours log in or sign up to save this recipe. melissa clark 390 45 minutes log in or sign up to save this recipe. ligaya mishan, ravinder bhogal 19 15 minutes log in or sign up to save this recipe. ali slagle 424 20 minutes log in or sign up to save this recipe. kristina felix 440 50 minutes log in or sign up to save this recipe. hetty lui mckinnon 169 55 minutes log in or sign up to save this recipe. hetty mckinnon 271 50 minutes log in or sign up to save this recipe. colu henry 7,840 15 minutes log in or sign up to save this recipe. kay chun 318 40 minutes log in or sign up to save this recipe. samantha seneviratne 55 55 minutes log in or sign up to save this recipe. margaux laskey 848 30 minutes log in or sign up to save this recipe. ali slagle 3,840 25 minutes log in or sign up to save this recipe. ali slagle 1,331 15 minutes log in or sign up to save this recipe. the new york times, marcella hazan 25,660 at least 4 hours log in or sign up to save this recipe. christian reynoso 579 35 minutes log in or sign up to save this recipe. lidey heuck 1,365 35 minutes log in or sign up to save this recipe. melissa clark 9,702 25 minutes log in or sign up to save this recipe. andy baraghani 15 30 minutes log in or sign up to save this recipe. melissa clark 126 1 hour 20 minutes log in or sign up to save this recipe. kay chun 11,832 20 minutes log in or sign up to save this recipe. alexa weibel 95 30 minutes log in or sign up to save this recipe. rick a. martínez 245 4 hours 25 minutes log in or sign up to save this recipe. melissa knific 226 30 minutes log in or sign up to save this recipe. ian fisher 13,260 30 minutes log in or sign up to save this recipe. lisa donovan 29 5 ½ hours log in or sign up to save this recipe. pati jinich 2,183 1 hour log in or sign up to save this recipe. julia moskin alison roman julia moskin melissa clark melissa clark melissa clark melissa clark melissa clark get recipes, tips and nyt special offers delivered straight to your inbox. opt out or contact us anytime. see our privacy policy.

the holidays are as good a time as any to go all out with your cooking. for me, that means making relatively simple dishes that i rarely make the rest of the year, rather than spending days in the kitchen doing something one off and involved. (the exception was december 2020, when i decided to make cassoulet for two adults, a toddler and a baby.) sometimes those festive, actually pretty simple dishes, like a roast, are fancy just by virtue of the quality and expense of ingredients involved. season them right, don’t overcook them and you’ll do fine. more often, though, i’m cooking fish or chicken in an unfussy way. my go to move: chop some herbs, scatter them on top and suddenly it’s like you’re at a restaurant. the top rated recipes below live at this intersection of easy and fancy, and they’re charmingly casual, too   very “oh this? i just threw it together.” if you’re a true beginner, start with melissa clark’s lemony roast chicken with potatoes, garnished with chopped dill, feta crumbles and extra lemon wedges; no condiments needed on the side. if you need more holiday inspiration, we’ve got a lot of recipes right here. we also have an amazing new feature on new york times cooking: you can automatically convert measurements to metric on our app! tap the little ruler at the top of the ingredient list on our ios and android apps to see. (this is the perfect moment to download our app if you don’t have it yet.) requests? questions? email me anytime at [email protected]. cranberry spice bundt cake; creamy meyer lemon pasta; dumpling noodle soup. a large roasted salmon fillet is about as easy as it gets for a nice main course. pair it with bright and herby italian salsa verde, as sheela prakash does here, for extra color and zip. sheela chops the herbs by hand, but a food processor works fine, too. view this recipe. ooh yes to spicy, saucy chicken. this dish from dan pelosi is fire engine red, with flavor to match, from a combination of red pepper flakes and chopped calabrian chiles (or hot cherry peppers if you like). view this recipe. this recipe from zainab shah is bejeweled with pomegranate seeds, and it’s as pleasing to look at as it is to eat. it’s a streamlined version of an afghan staple, and you can simplify it even further by using an air fryer for the eggplant if you’ve got one. view this recipe. inspired by the bbq pepper shrimp at the lobster pot in provincetown, mass., this recipe from korsha wilson combines the hot sauced flavors of new orleans style bbq shrimp with a french butter sauce. you could serve the shrimp with pasta, but all you really need is crusty bread and a salad to round out this extremely delicious meal. view this recipe. dates and kale are an elegant match. adding them to a bronzed pork chop, as ali slagle does, certifies this meal as holiday worthy. this would be perfect with roasted potatoes. view this recipe. view all recipes in your weekly plan. the post simply having a wonderful weeknight dinner appeared first on new york times. copyright © 2023. copyright © 2023.
newsletter no soaking or salting is needed for zainab shah’s borani banjan: just a quick fry before the eggplant is nestled into garlicky yogurt and topped with tomato, pomegranate and mint. by mia leimkuhler it recently dawned on me that a significant portion of my favorite, most repeated new york times cooking recipes rely on eggplant. there’s kay chun’s eggplant dal and eggplant adobo, alexa weibel’s eggplant caponata pasta and this trio of stunners from eric kim: gochujang glazed eggplant, bulgogi eggplant, eggplant parm. these recipes take this very dependable vegetable and add big flavor, with the eggplant mostly providing its soft silkiness   a winning formula any time of year. but right now, when eggplant is in season, i gravitate toward recipes that let the eggplant shine a bit more, especially since farmers’ market tables are piled high with taut, gleaming varietals: stripey graffiti eggplant; plump, lavender colored rosa bianca eggplant; cute little fairy tale eggplants. i’ll get an armful of the slimmer japanese eggplants for zainab shah’s new recipe for borani banjan, or afghan style eggplant in yogurt. no soaking or salting of the eggplants is needed here, just a quick fry of the slices before they’re nestled into garlicky yogurt and scattered with a speedy, spicy tomato sauce, pomegranate seeds and mint. “go back for seconds of a dish that tastes even better when it’s cold,” notes zainab. given the temps outside, yes please and absolutely. featured recipe view recipe → right next to my farmers’ market is a middle eastern store that keeps me well stocked with preserved lemons, harissa, spices and more olives than any one person needs. the preserved lemons and olives will go into nargisse benkabbou’s weeknight chicken tagine, and the sweet, citrusy and ever so slightly bitter black limes i brought home will star in this new black lime salmon recipe from yotam ottolenghi. peaches and tomatoes have started to appear in markets. they haven’t yet peaked where i live, but i’m going to grab some anyway for alexa weibel’s gorgeous tomato and peach salad. the accompanying whipped goat cheese   that is, goat (or feta) cheese whirled with heavy cream and lemon zest in a food processor until cloudlike   is such a treat, and i can nudge any not quite pinnacle fruit along with a little bit of honey, as suggested by ashley, a reader. i’m pretty sure it’s illegal for any cooking newsletter not to include a zucchini recipe during the months of june, july and august. so here is kay chun’s roasted zucchini pasta salad, which uses two whole pounds of zucchini. i love the added golden raisins, which provide caponata esque pops of tangy sweetness. i’ve arrived home from the market with my glorious bounty, meaning: snack time. one of my tomatoes will go into braaibroodjie (grilled cheese and chutney sandwiches), a recipe from jan braai adapted by sheela prakash. sweet fruit chutney, thinly sliced onion, sharp cheddar and tomato between grilled, buttered bread?