Seasonal eats

No matter what time of year, we love eating what's freshest. Here's our guide to the best fruit and vegetable recipes for healthy, seasonal eating

30 easy ways to savor summer's harvest

Try these quick ideas for using the season’s best fruits and vegetables

Eggplant mozzarella salad
Photo by Iain Bagwell

Summertime recipes: Eggplant

Grilled eggplant and mozzarella salad: Brush eggplant slices with olive oil and grill over medium heat (350° to 450°) until tender, 10 to 15 minutes. Whisk together 1 tbsp. chopped preserved lemons, 1 tsp. lemon juice, and  ¼ cup olive oil with salt and pepper to taste. Drizzle dressing over alternating slices of fresh mozzarella and the eggplant. Season with salt and pepper and sprinkle with chopped flat-leaf parsley.

Spicy eggplant–goat cheese sandwiches: Whisk together mayonnaise and harissa* and spread on split crusty rolls. Fill sandwiches with goat cheese, arugula, and grilled eggplant slices.

*North African chile and spice paste; available at well-stocked grocery stores.

Turkish-style eggplant cream: Pierce 2 whole eggplants with a fork and roast in a 425° oven until very tender, 45 minutes. Cool, then scoop out pulp. Melt 2 tbsp. butter in a saucepan over medium heat. Whisk in 2 tbsp. flour and cook until lightly browned, 1 to 2 minutes. Slowly whisk in 1½ cups milk and cook, whisking, until thickened. Purée milk mixture in a food processor with eggplant pulp, ½ cup shredded kasseri cheese*, salt, pepper, and a squeeze of lemon. Serve egg­plant sauce with lamb kebabs.

*Buy in the specialty cheese section. 


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