Italian eggplant

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eggplant ravioli in tomato sauce with parmesan cheese on the side

Adapted from Tartine Bread Notes: Below is a half recipe of the book's. The book offers a recipe for tomato sauce, which I'm sure is delicious, but I have been hooked on Marcella Hazan's recipe Recently I made these by roasting the eggplant for 10 minutes on one side, 8 minutes on the other, brushed with olive oil, seasoned with salt and pepper. I also simplified the filling by omitting the thyme and lemon juice—I just used lemon zest and salt.

a white plate topped with lentils, tomatoes and feta cheese on top of it

Indulge in a hearty and flavorful dish with our Savory Lentil Salad with Roasted Eggplant Delight. This recipe combines tender lentils with perfectly roasted eggplant, creating a satisfying blend of textures and tastes. Enhanced with a medley of fresh herbs and a zesty dressing, this salad is perfect for a nutritious lunch or a vibrant side dish. Ideal for meal prep or a quick weeknight dinner, it's a delicious way to enjoy wholesome ingredients in every bite.

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