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The Cookstr Weekly: Ten Recipes for Tomatoes and Eggplant

July 31, 2014
It’s a common saying among gardeners and cooks that “things that grow together, go together.” Seasonality matters, because it provides a useful guide for combining ingredients. As both tomatoes and eggplant come into season, I’m reminded of how well their juicy flavors and complementary textures work in tandem.

Tomatoes have high levels of natural umami, the savory taste distinct from saltiness that gives foods like ramen and aged cheeses their lip-smacking quality. That makes them a perfect foil for the toothsome meatiness of eggplant. Try them together and separately in breakfasts, appetizers, and mains.

Warmest regards,

Kara Rota
Editorial Director

  by Sophie Dahl 

I love nothing more than vegetables for breakfast, especially this time of year when so much good produce is available. This dish echoes the flavor profile of shakshouka, or eggs poached in tomatoes, chili peppers, and onions. In this version, you poach the eggs separately, then serve them atop a mixture of eggplant, tomatoes, and tahini seasoned with paprika, fresh parsley, and lemon juice. 

More Tomato & Eggplant Recipes from Cookstr

Roasted Eggplant Crostini by Debra Ponzek

Tomato and Bread Soup by Barbara Kafka

It only takes one trip to Kennebunkport, Maine, to fall in love with lobster rolls. That’s what happened to me at the end of one summer. Thirteen of us descended upon the town for our annual summer family vacation. For five days straight, we ate lobster rolls anywhere and everywhere we could find them, and never tired of the taste of creamy lobster salad piled into a toasted bun. I came up with this recipe after that trip, with the help of my chef friend Dan Smith (cofounder of Hearty Boys, a Chicago catering company). He’s from Maine, so lobster rolls are practically running through his veins. If possible, eat this with the sound of the sea in your ears. Lobster rolls taste even better that way!” – Gale Gand
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3 Comments leave one →
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