Recommendations

Long-Roasted Eggplant with Garlic, Labne, and Tiny Chile Croutons

Name: Tomato Pasta with Eggplant and Sausage (on the side)
Yield: Serves 4
Ingredients: 2 tablespoons olive oil, plus more; 1 pound sausage of your choosing; 1 pound eggplant, fennel or zucchini, chopped; 1 red or yellow onion, sliced (not too thin); Kosher salt, freshly ground black pepper; 1 24-ounce jar tomato sauce, puree, or can of crushed tomatoes; Fresh or dried oregano, optional; Crushed red pepper flakes, optional; 2 cloves garlic, very, very well crushed or finely chopped; 1 pound dried pasta such as casarecce or rigatoni; Basil, if you have it; Pecorino or Parmesan cheese, for grating

It browns and caramelizes while the rest of it turns to the texture that reminds me of the inside of a perfectly just set 6-minute egg. A true miracle.

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Lemony White Beans and Escarole with Anchovy and Parmesan

Part starch, part salad—great for when you want both but don’t feel like making both.

Frizzled Chickpeas and Onions with Feta and Oregano

Not quite fried, not quite caramelized, they sizzle and crisp and caramelize in a good amount of olive oil along with smashed garlic, resulting in what can only be described as frizzled.

Black Lentils with Crispy Garlic and Labne

They appear expensive and complicated, but are actually pretty cheap and can be cooked just like pasta.

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More recipes

Lemony White Beans and Escarole with Anchovy and Parmesan

Frizzled Chickpeas and Onions with Feta and Oregano

Black Lentils with Crispy Garlic and Labne