Eggplant and chickpea fritters with herb yogurt sauce

Eggplant, chickpeas, fresh herbs, and spices come together to make these tasty little fritters. They are completed with an herb yogurt sauce and are a lovely vegetarian summer meal. 

Curry barbecue chickpea and eggplant tacos

Disclosure: This post is sponsored on behalf of Bar-B-Que Beast. I received product to help in creation of this recipe. As always, all opinions are my own. 

These fusion tacos combine barbecue and curry flavors into one delicious Indian-inspired taco full of chickpeas and eggplant. These vegetarian tacos are bold in flavor from the curry barbecue sauce.

Slow cooker eggplant "baked" ziti

Pasta cooked with eggplant and tomato sauce and topped with gooey mozzarella cheese all comes together in your slow cooker! This is a perfect summertime meal that won't heat up your kitchen and to use seasonal eggplant.

Stewed Indian-spiced eggplant, cauliflower, and chickpeas

It's the time of year when the produce harvest is really coming to its peak. That means I've been doing a lot of canning and coming up with creative ways to work as many vegetables as possible into our meals. 

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I loved this dish because it used up a lot of stuff from my fridge - 1/2 head cauliflower, three little eggplants, a chile, onion.... plus some diced tomatoes I had in the fridge (I ran out of sterilized jars when doing my tomato canning over the weekend). On top of that, this dish is simple and really delicious. 

I've said before that I have a very well-stocked supply of spices. This is essential if you want to try to cook Indian food. I slowly built up my spices, often purchasing them in bulk, at the farmers' market, or at an Indian market near us, to get lower prices (they are much pricier in the regular grocery store). 

Once you have the spices, however, dishes like this are a cinch to put together and very healthy! They are very forgiving, too -- you don't have to use exact measurements of the vegetables and you can use different ones depending in what you have on hand.

Give this dish a try while all these veggies are in season. It makes a lot - so you'll be able to feed about six people. It makes great leftovers for lunch and would also be good to freeze for later. 

Serve with Basmati or other rice and top with plain yogurt that you've stirred a little fresh lemon juice into for a complete meal.