Charred eggplant

Add this to your salad repertoire and it will become an instant go-to whenever guests are expected. This is an edited extract from the e-book One Leaf At A Time by Kirsten Jenkins, $10, available at kirstenjenkins.com.au.

When summer cooking feels like too much, the simple formula of grilled vegetables served with an herby dressing and a ball of burrata will get you through the season. Here, grilled or seared eggplant is bathed in an herbaceous, lemony caper-infused olive oil for a light dinner or side dish. Salt-packed capers work best, as they are generally larger and have a petal-like shape that opens up when fried, resulting in a crisp shell that is crunchy and salty (but, brined capers work, too). Make…

Charred eggplant with umami sauce | www.viktoriastable.com

orecchiette pasta tossed in a charred eggplant sauce with tomatoes, olive oil, red pepper flakes, and parsley, plus creamy goat cheese and toasted pecans over top servings: 4

Eggplant is a controversial food. Like cilantro or blue cheese, you either love it or you hate it. But what if I could convince haters that there’s a way to join eggplant’s fan club? If everything you know and hate about the vegetable is that it’s usually flavorless and rubbery, then trust me when I say it can be much, much better — you just have to burn it. The secret to incredible eggplant is to cook it whole, until the skin blisters and blackens.

Mutabal is a decadently creamy and flavorful Middle Eastern dip made from charred eggplant, tahini, olive oil, garlic, and spices.

Mirza Ghasemi is a Persian dip that will make your taste buds dance! Made with charred smoky eggplants, a vibrant tomato sauce and silky eggs

Moroccan zaalouk is a delicious, cooked salad made with eggplant, tomatoes, garlic, olive oil, and spices. It's usually served as a dip with crusty bread.

Crispy roasted eggplant topped with miso tahini sauce, date syrup and fresh herbs. A delicious side dish to pair with any meal!