Eggplant (or aubergine, if you’re British) is abundant in farmer’s markets throughout summer and fall, but it can get a bad rap–the flavorful, colorful vegetable often moonlights as a slithery grease-soaker-upper in plenty of flavorless, oily dishes. But even if you think you don’t like eggplant, we urge you to comb through these dishes and look for one you might like. Eggplant is a good source of fiber, and the dark, colorful skin contains antioxidants that can do a body good. Plus, it’s in peak season between August and October, making it a perfect staple for Meatless Monday in early fall.
Head to the market, pick up some aubergines, and cook it up in one of these many delightfully-flavored dishes: