I’ve never met a vegetable I won’t roast. That’s because high heat roasting caramelizes the sugars in vegetables and improves their flavor. But while some veggies merely benefit from a turn in a hot oven, eggplant is transformed. The flavor of roasted eggplant is nutty and complex and the texture is ideal – silky on the inside and fully cooked through while brown and slightly crisp on the outside.

Better still, roasted eggplant becomes a versatile ingredient you can use any number of ways.

While you can certainly dice or chop eggplant for roasting – or roast it halved or whole – I find eggplant slices, cut either crosswise or lengthwise, to be particularly handy. After roasting, I like to serve the rounds layered with either fresh mozzarella or goat cheese, tomatoes (roasted, fresh, or sundried), and fresh basil leaves. I serve the topped rounds open-faced, with a drizzle of balsamic glaze, or sandwich-style with a second eggplant slice on top.

I also love to make rollups (a.k.a. involtini) with pieces that have been sliced lengthwise into planks. I put the basil, tomatoes (roasted cherry tomatoes are my favorite), and goat cheese at one end of the plank, preferably while the eggplant is still warm, and roll it up. These rollups can be served warm or at room temperature as part of an antipasto. Or you can top them with grated Parmigiano and reheat gently to serve as a side dish with grilled meat.

The eggplants at farm stands and in gardens (I’m still growing my little Fairy Tales) are so beautiful right now that I can’t resist picking up a few here and there. I do this every year. Every year, a certain person in my household claims he doesn’t like eggplant. Every year he changes his mind.

Dishes like Stir-Fried Eggplant, Corn, and Peanuts with Noodles and Soy-Ginger Sauce and Chinese Egg Noodles with Veggies in Lime-Coconut Broth really help. (And that crowd pleasing eggplant gratin I mentioned a couple weeks ago.)

You can’t go wrong pairing eggplant with any kind of pasta. When the cool evenings arrive (or are they already here?), make Baked Pasta with Roasted Eggplant, Tomato Cream and Parmigiano.  

You can even sneak eggplant into a fish dish: Pair Roasted August Vegetables with Garlic, Ginger and Lime with Sear-Roasted Black Sea Bass.

Or serve those veggies as a bed for Seared Sea Scallops (instead of the late spring asparagus-and-mashed-potato duo in the photo!).

Of course grilling is also a great way to cook eggplant. I’ll put together a primer on that one of these days, but in the meantime, if you want to go all out, make Steven Raichlen’s Cedar-Planked Eggplant Parmigiana.

And while you’re in grilling mode, try another of Steven’s recipes: Emilia-Romagna “Elote” — Mexican-style corn grilled with garlic, basil, and cheese.

Never enough corn – or tomatoes. This week, how about Black Bean, Corn, Cherry Tomato, Zucchini & Herb Salad with Lemon-Ginger Dressing? 

And I’m thinking fruit and ice cream for dessert. Try Simple Blueberry Sauce with vanilla ice cream or Grilled Peaches with Vanilla Ice Cream and Berry Sauce.

Hope everyone had a good time at the fair! We’ll see you on Instagram @cookthevineyard.

P.S. Don't miss the latest edition of ASK JENNY for a great tomato tip.