18 Unique Recipes Featuring Eggplant and Summer Squash

Kick off your summer cooking with these 18 unique recipes that pair eggplant and summer squash—two seasonal stars! From quick weeknight dinners to cozy comfort food, these dishes celebrate fresh flavors. Let’s dive in!

Smoky Grilled Eggplant and Summer Squash Skewers

A symphony of summer vegetables, these skewers capture the essence of the season with their smoky char and bright citrus finish. Perfect for a backyard gathering or an elegant al fresco dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Skewers

• 1 medium eggplant (about 1 lb), cut into 1-inch cubes
• 2 medium summer squash (about 12 oz total), sliced into ½-inch rounds
• 3 tablespoons extra virgin olive oil (I prefer a fruity Ligurian oil here)
• 2 cloves garlic, finely minced
• 1 teaspoon smoked paprika
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 1 lemon, cut into wedges for serving
• 2 tablespoons fresh parsley, finely chopped (optional, for garnish)

Instructions

1. Prepare a charcoal or gas grill for medium-high heat (about 400°F). If using charcoal, wait until coals are covered with white ash.
2. In a large bowl, whisk together the extra virgin olive oil, minced garlic, smoked paprika, sea salt, and black pepper until combined.
3. Add the eggplant cubes and summer squash rounds to the bowl, tossing gently with your hands to coat evenly. Let the vegetables marinate for 10 minutes at room temperature.
4. Thread the vegetables onto metal or soaked wooden skewers, alternating eggplant and squash. Leave a small gap between pieces for even cooking.
5. Grill the skewers over direct heat, turning every 2–3 minutes, until the vegetables are tender and marked with charred spots, about 8–10 minutes total. Tip: Avoid moving them too soon to get distinct grill marks.
6. Transfer the skewers to a platter, squeeze fresh lemon wedges over the top, and sprinkle with chopped parsley if using. Serve immediately.

With each bite, the creamy eggplant and tender squash deliver a delightful contrast of textures, while the smoky paprika and bright lemon linger on your palate. Serve alongside grilled pita and tzatziki for a complete Mediterranean-inspired meal.

Mediterranean Roasted Eggplant and Summer Squash Salad

A vibrant summer salad that showcases roasted eggplant and squash with a tangy herb-lemon dressing, perfect as a side or light lunch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 large eggplant (about 1 lb), cut into 1-inch cubes — I love its tender texture after roasting
• 2 medium summer squash (about 1 lb), cut into 1-inch cubes — yellow adds color
• 3 tablespoons extra-virgin olive oil — my go-to for fruity depth
• 1 teaspoon dried oregano — or fresh if you have it
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh lemon juice — squeeze it yourself
• ¼ cup chopped fresh parsley — stems and all
• ¼ cup crumbled feta cheese (optional) — salty tang is worth it

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Cut the eggplant and summer squash into uniform 1-inch cubes to ensure even roasting.
3. In a large bowl, toss the vegetables with olive oil, dried oregano, salt, and pepper until fully coated.
4. Spread the vegetables in a single layer on the prepared baking sheet—avoid overcrowding to promote caramelization.
5. Roast for 20–25 minutes, stirring halfway through, until golden and tender when pierced with a fork.
6. Let the vegetables cool on the sheet for 5 minutes, then transfer to a serving bowl.
7. Add fresh lemon juice, chopped parsley, and crumbled feta (if using) and toss gently to combine.
8. Taste and adjust seasoning with a pinch more salt or a splash of lemon juice if desired.

Kaleidoscopic in color, this salad balances soft eggplant with tender squash. The tangy herbs and lemon brighten every bite—serve with grilled fish or as a grain bowl topper. Enjoy at room temperature.

Eggplant and Summer Squash Ratatouille with Fresh Basil

A classic summer stew, this ratatouille celebrates the peak of the season with tender eggplant and golden summer squash. Slowly braised in olive oil with Provençal herbs, it achieves a luxurious, melt-in-your-mouth texture that's both rustic and elegant.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 1 large globe eggplant (about 1 lb), cut into 1-inch cubes – I prefer globe eggplants for their creamy texture
• 2 medium summer squash (about 12 oz total), halved lengthwise and sliced 1/2-inch thick
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced fire-roasted tomatoes – fire-roasted adds a subtle smokiness
• 1/4 cup extra virgin olive oil, plus more for drizzling – my go-to for depth of flavor
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp kosher salt, plus more for salting eggplant
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, chiffonade
• 1 tbsp red wine vinegar (optional, for brightness)
• Fresh basil leaves for garnish

Instructions

1. Place the eggplant cubes in a colander, sprinkle with 1 tsp salt, and let sit 15 minutes to draw out bitterness. Pat dry thoroughly with paper towels.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the eggplant in a single layer (work in batches if needed) and cook, stirring occasionally, until golden brown on all sides, about 6 minutes. Transfer to a plate.
3. Reduce heat to medium, add remaining 2 tbsp olive oil, then the onion. Cook, stirring, until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
4. Add the summer squash and cook, stirring gently, for 3 minutes until slightly softened. (Tip: avoid over-stirring to keep the squash intact.)
5. Return the eggplant to the pot. Stir in the diced tomatoes with their juices, thyme, oregano, 1/2 tsp salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes, stirring once halfway through.
6. Uncover and cook for an additional 5 minutes to thicken slightly. (Tip: For a richer flavor, use a wooden spoon to break up the tomatoes as you stir.)
7. Remove from heat. Stir in the red wine vinegar (if using) and the chiffonade basil. Taste and adjust seasoning. Drizzle with a little fresh olive oil and garnish with whole basil leaves. (Tip: Let the ratatouille rest for 5 minutes before serving to allow flavors to meld.)

Kissed with fresh basil and a final drizzle of olive oil, this ratatouille embodies the essence of summer. Serve it warm over creamy polenta or alongside a crusty baguette for a meal that feels both simple and luxurious.

Stuffed Eggplant and Summer Squash Boats with Quinoa

Just as summer's bounty reaches its peak, these stuffed eggplant and summer squash boats capture the essence of the season. A hearty quinoa filling, bright with fresh herbs and a touch of lemon, transforms humble vegetables into an elegant main or side.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 2 medium eggplants (I prefer the slender Japanese variety for their tender skin)
• 2 medium yellow summer squash (choose firm, unblemished ones)
• 1 cup quinoa, rinsed (I like to toast it lightly before cooking for a nuttier flavor)
• 2 cups vegetable broth (or water, but broth adds depth)
• 3 tablespoons extra-virgin olive oil (a good quality one makes a difference)
• 1 small red onion, finely diced (about 1/2 cup)
• 3 cloves garlic, minced (fresh is non-negotiable here)
• 1 cup cherry tomatoes, halved (use ripe, sweet ones)
• 1/4 cup fresh parsley, chopped (flat-leaf for its clean taste)
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh lemon juice (from about half a lemon)
• 1/2 teaspoon salt (I use fine sea salt)
• 1/4 teaspoon black pepper (freshly ground)
• 1/4 cup pine nuts (optional, but I love the crunch)
• 1/2 cup crumbled feta cheese (optional, for a salty finish)

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Halve the eggplants and summer squash lengthwise. Using a spoon, scoop out the centers, leaving a 1/4-inch thick shell. Chop the scooped flesh into small pieces; set aside.
3. Brush the hollowed boats inside and out with 1 tablespoon of olive oil. Place them cut-side down on the prepared baking sheet. Bake for 10 minutes to soften.
4. Meanwhile, in a small saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy. Remove from heat and let stand covered for 5 minutes; fluff with a fork.
5. While the quinoa cooks, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped eggplant and squash centers, red onion, and a pinch of salt. Cook, stirring occasionally, for 5-6 minutes until softened and lightly golden.
6. Add the minced garlic and cook for 1 minute until fragrant. Tip: Don't let it brown; burnt garlic turns bitter.
7. Stir in the cherry tomatoes and cook for 2 minutes until they begin to release their juices.
8. Remove the skillet from heat. Fold in the cooked quinoa, parsley, basil, lemon juice, the remaining salt and pepper, and pine nuts if using. Taste and adjust seasoning. The filling should be vibrant and herbaceous.
9. Turn the baked boats cut-side up. Spoon the quinoa mixture evenly into each boat, pressing gently to fill. If using feta, sprinkle over the tops.
10. Return the stuffed boats to the oven and bake for 15-18 minutes until the filling is heated through and the tops are slightly golden. Tip: For extra browning, switch to broil for the last 2 minutes.
11. Remove from oven and let rest for 5 minutes. Serve warm, drizzled with a little extra olive oil or a squeeze of lemon if desired.

The tender squash and eggplant cradle a fragrant, nutty filling that is both satisfying and light. Each bite offers a burst of summer herbs and a hint of tangy feta. I love serving these boats alongside a crisp green salad or grilled protein for a complete meal.

Eggplant and Summer Squash Curry with Coconut Milk (Vegan)

Nothing says summer comfort quite like a simmered curry that captures the season’s bounty. This vegan eggplant and summer squash curry, lusciously enriched with coconut milk and a symphony of fragrant spices, is the kind of dish that feels both effortless and elegant—perfect for a warm evening when you want something deeply satisfying without turning on the oven.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 2 tablespoons coconut oil (or any neutral oil; I love the subtle fragrance of coconut oil here)
• 1 large onion, diced (about 1 cup; yellow onion is my go-to for sweetness)
• 4 cloves garlic, minced (freshly minced, not jarred—it makes a difference)
• 1 tablespoon fresh ginger, grated (I use a microplane for the finest texture)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper (adjust to your heat preference; I keep it mild)
• 1 medium eggplant (about 12 oz), cut into 1-inch cubes (I prefer the slender Japanese variety for fewer seeds)
• 2 medium summer squash (about 10 oz total), halved lengthwise and sliced into ½-inch half-moons
• 1 (14-oz) can full-fat coconut milk (shake the can well before opening; full-fat gives that velvety richness)
• 1 cup vegetable broth (low-sodium, to control salt level)
• 1 tablespoon tomato paste (I like the double-concentrated tube for depth)
• 1 teaspoon salt (plus more to adjust; I start with fine sea salt)
• ½ teaspoon black pepper, freshly ground
• 2 tablespoons lime juice (from about 1 lime; fresh is non-negotiable)
• ¼ cup fresh cilantro, chopped (for garnish; optional but brightens the dish)

Instructions

1. Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—do not let them brown.
4. Add the ground coriander, cumin, turmeric, and cayenne pepper; stir constantly for 30 seconds to toast the spices and release their aroma.
5. Add the eggplant cubes and summer squash slices; toss well to coat in the spice mixture. Cook for 4 minutes, stirring occasionally, until the vegetables begin to soften slightly (tip: eggplant will absorb oil, so don't worry if it looks dry; the moisture from the squash will help).
6. Add the coconut milk, vegetable broth, tomato paste, salt, and black pepper; stir to combine, scraping up any browned bits from the bottom of the pot.
7. Bring the curry to a gentle simmer (small bubbles breaking the surface), then reduce the heat to low, cover, and let it cook for 20 minutes, stirring once halfway through (tip: simmer uncovered for the last 5 minutes if you prefer a thicker sauce).
8. After 20 minutes, the eggplant should be tender and the squash fully cooked; taste the broth and adjust salt if needed (tip: flavors deepen as it sits, so go easy on extra salt).
9. Remove the pot from the heat and stir in the fresh lime juice; the acidity brightens the entire dish.
10. Serve the curry over steamed basmati rice or with warm naan, garnished with chopped cilantro if desired.

Kind and creamy with a gentle heat, this curry offers a luscious backdrop for the tender eggplant and sweet squash. For a finishing flourish, drizzle with a little extra coconut milk and sprinkle with toasted coconut flakes—a lovely contrast in texture.

Sautéed Eggplant and Summer Squash with Garlic and Chilies

With the arrival of summer’s finest produce, this sautéed medley of eggplant and summer squash becomes a weeknight revelation. The glossy cubes of eggplant, blistered in olive oil, mingle with tender squash, while garlic and chilies lend a piquant warmth that feels both rustic and refined.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 medium eggplant (about 1 lb), cut into 1-inch cubes — I prefer the long, slender Japanese eggplant for its tender skin
• 2 medium summer squash (about 12 oz total), halved lengthwise and sliced into half-moons
• 3 cloves garlic, thinly sliced
• 2 small dried red chilies (such as árbol), crumbled — or use 1/2 teaspoon red pepper flakes if you're in a pinch
• 3 tablespoons extra-virgin olive oil — my go-to for its fruity finish
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh basil leaves, torn

Instructions

1. Place eggplant cubes in a colander and sprinkle with 1 teaspoon salt; let drain for 15 minutes, then pat thoroughly dry with paper towels. Tip: This step draws out bitterness and ensures a golden sear.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add eggplant in a single layer (work in batches if needed) and cook undisturbed for 4 minutes, until deep golden brown. Flip and cook another 3 minutes. Transfer to a plate.
3. Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the summer squash and cook, stirring occasionally, until tender and lightly browned, about 4–5 minutes. Season with 1/4 teaspoon salt.
4. Push the squash to one side of the skillet and add the garlic and crumbled chilies to the empty space. Cook for 30 seconds, stirring constantly, until fragrant. Tip: Watch closely — burnt garlic turns bitter.
5. Return the eggplant to the skillet and toss everything together. Remove from heat, add the torn basil, and season with black pepper and additional salt if needed. Serve immediately.

Whether piled onto crusty toast or served alongside a grilled protein, this dish sings of summer simplicity. The contrasting textures — silky eggplant, tender squash — are elevated by the warmth of chilies and the punch of fresh garlic.

Eggplant and Summer Squash Lasagna with Ricotta and Basil

Nothing says summer like a lasagna that swaps heavy pasta for tender slices of eggplant and summer squash, layered with creamy ricotta and fragrant basil. This vibrant dish captures the season's best produce in every bite, offering a lighter yet deeply satisfying main course.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

For the Vegetables

• 2 medium eggplants (about 1½ lbs total), sliced into ¼-inch rounds
• 2 medium summer squash (about 1 lb total), sliced into ¼-inch rounds
• 3 tablespoons extra virgin olive oil (my go-to for roasting)
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper

For the Ricotta Mixture

• 2 cups (16 oz) whole-milk ricotta cheese (I prefer the creamy texture of full-fat)
• 1 large egg (room temperature, for easier blending)
• ½ cup freshly grated Parmesan cheese
• ¼ cup chopped fresh basil (from about 12 large leaves)
• ¼ teaspoon freshly grated nutmeg (optional but lovely)

For Assembly

• 2 cups (8 oz) shredded mozzarella cheese (low-moisture, part-skim works best)
• 1½ cups (12 oz) your favorite marinara sauce (I use a chunky, low-sugar variety)
• ¼ cup fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
2. Arrange eggplant and summer squash slices in a single layer on the prepared sheets. Brush both sides with olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
3. Roast the vegetables for 15 minutes, flipping halfway, until tender and lightly browned. Remove and let cool for 5 minutes. (Tip: Roasting concentrates flavors and prevents a watery lasagna.)
4. Meanwhile, in a medium bowl, combine ricotta, egg, Parmesan, chopped basil, nutmeg, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Stir until smooth. (Tip: If your ricotta seems watery, drain it in a fine-mesh sieve for 30 minutes before mixing.)
5. Spread ½ cup of marinara sauce on the bottom of a 9×13-inch baking dish.
6. Layer half the roasted eggplant slices over the sauce, overlapping slightly.
7. Spread half the ricotta mixture over the eggplant, then sprinkle with ½ cup mozzarella.
8. Layer all the summer squash slices over the cheese.
9. Spread the remaining ricotta mixture over the squash, then top with ½ cup mozzarella.
10. Layer the remaining eggplant slices, then spread the remaining marinara sauce on top.
11. Sprinkle the remaining 1 cup mozzarella evenly over the surface. (Tip: For a golden, bubbly top, use a combination of mozzarella and Parmesan; here the Parmesan is inside, so consider adding extra on top if desired.)
12. Bake the lasagna for 30 minutes, uncovered, until the cheese is melted and the edges are bubbly. For a browner top, broil for 2–3 minutes at the end, watching closely.
13. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves.

A slice of this lasagna reveals tender vegetables, creamy cheese, and herbal brightness in perfect harmony. Serve it with a crisp green salad and a glass of chilled Pinot Grigio for an unforgettable summer meal. Leftovers (if any) are even better the next day, cold or reheated.

Crispy Eggplant and Summer Squash Fritters with Yogurt Dip

A harmonious blend of tender summer squash and eggplant, these fritters achieve a shatteringly crisp exterior thanks to a light, seasoned batter. Paired with a cool, herby yogurt dip, they're an elegant starter or a satisfying light meal.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Fritters

• 1 medium eggplant (about 1 lb), diced into 1/2-inch cubes
• 2 medium summer squash (about 12 oz total), grated and squeezed dry
• 1 cup all-purpose flour (I prefer unbleached)
• 1/4 cup cornstarch (for extra crispiness)
• 1 teaspoon baking powder
• 2 large eggs, lightly beaten (room temperature works best)
• 1 teaspoon fine sea salt, plus more for salting eggplant
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley or chives (optional, but I love the freshness)
• Vegetable oil for frying (about 1/2 cup, enough for shallow frying)

Yogurt Dip

• 1 cup plain Greek yogurt (full-fat for richness)
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 2 tablespoons chopped fresh dill or mint
• 1/4 teaspoon salt

Instructions

1. Toss the diced eggplant with 1 teaspoon salt and let sit in a colander for 15 minutes to draw out moisture and bitterness. Pat dry with paper towels.
2. In a large bowl, whisk together flour, cornstarch, baking powder, 1 teaspoon salt, black pepper, and garlic powder.
3. Add the beaten eggs and 1/2 cup cold water to the dry ingredients, stirring until just combined—lumps are okay. The batter should be thick but pourable; add another tablespoon water if needed.
4. Fold in the dried eggplant, grated squash, and fresh herbs until evenly coated.
5. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). To test, drop a tiny bit of batter—it should sizzle immediately.
6. Working in batches of 4-5, drop heaping tablespoonfuls of batter into the hot oil, gently flattening each into a 2-inch round. Do not overcrowd.
7. Cook for 2-3 minutes per side, until deep golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with remaining batter, adding oil as needed.
8. While fritters cook, prepare the dip: combine Greek yogurt, lemon juice, minced garlic, dill or mint, and 1/4 teaspoon salt. Stir well and refrigerate until serving.
9. Serve the warm fritters immediately with the yogurt dip on the side.

A delightful contrast of crispy crust and tender interior, these fritters shine with the yogurt dip's tangy creaminess. Serve them as an appetizer with a glass of chilled rosé, or atop a summer salad for a light lunch.

Eggplant and Summer Squash Pizza with Pesto and Goat Cheese

Kick off summer with a vibrant oven-baked pizza that celebrates the season's best produce. Tender slices of eggplant and summer squash mingle with homemade basil pesto and creamy goat cheese atop a crisp crust, delivering an elegant yet effortless meal.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 1 store-bought or homemade pizza dough (I prefer store-bought for convenience, but homemade adds a personal touch)
• 1 medium eggplant, sliced into 1/4-inch rounds (look for firm, glossy eggplants)
• 1 medium summer squash, sliced into 1/4-inch rounds (yellow squash works beautifully)
• 1/2 cup basil pesto (I use my go-to recipe with extra virgin olive oil, pine nuts, and Parmigiano-Reggiano)
• 4 ounces goat cheese, crumbled (tangy and creamy, a must)
• 2 tablespoons extra virgin olive oil (for brushing veggies)
• 1/2 teaspoon kosher salt (I prefer Diamond Crystal for its flakiness)
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup fresh basil leaves, thinly sliced (for garnish)

Instructions

1. Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside for at least 30 minutes. (Tip: A hot surface ensures a crispy crust.)
2. Brush eggplant and summer squash slices on both sides with extra virgin olive oil, then season with kosher salt and black pepper.
3. Arrange the oiled vegetable slices in a single layer on a wire rack set over a baking sheet. Roast for 8 minutes, flipping halfway, until tender and lightly browned. (Tip: Wire rack allows air circulation for even cooking.)
4. Transfer the roasted vegetables to a plate and set aside. Keep the oven hot.
5. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. (Tip: Let dough rest at room temperature for 20 minutes if it springs back.)
6. Carefully transfer the dough to a piece of parchment paper, then slide it onto the preheated pizza stone or baking sheet.
7. Spread basil pesto evenly over the dough, leaving a 1-inch border.
8. Arrange the roasted eggplant and summer squash slices over the pesto, distributing them evenly.
9. Scatter crumbled goat cheese over the vegetables.
10. Bake for 12-15 minutes, until the crust is golden brown and the cheese is melted and slightly bubbly. (Tip: Rotate the pizza halfway for even browning.)
11. Remove from oven, let cool for 2 minutes, then sprinkle with fresh basil ribbons. Slice and serve.

For a finishing touch, drizzle a bit of balsamic glaze over the top for a sweet-tangy contrast. The creamy goat cheese and tender vegetables melt into every bite, while the pesto adds an aromatic depth. Serve alongside a crisp green salad for a complete summer supper.

Smoky Eggplant and Summer Squash Dip (Baba Ganoush Twist)

Savor the essence of summer with this smoky twist on a classic Mediterranean dip. Roasted eggplant and summer squash meld together in a creamy, luscious spread that’s perfect for any gathering.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 large eggplants (about 2 lbs total) — I prefer the slender Italian variety for their sweet flavor
• 1 medium summer squash (about ½ lb) — look for firm, blemish-free squash
• 3 tablespoons extra-virgin olive oil, plus more for drizzling — my go-to for its fruity notes
• 2 cloves garlic, unpeeled — roasting them whole mellows their pungency
• ¼ cup tahini (well-stirred) — a good quality tahini makes all the difference
• 2 tablespoons fresh lemon juice — from about 1 lemon, adjust to taste
• 1 teaspoon smoked paprika — this is key for that smoky depth
• ½ teaspoon ground cumin — warm and earthy
• Salt, to taste — I use flaky sea salt for finishing
• Fresh parsley, chopped, for garnish — a sprinkle of freshness

Instructions

1. Preheat your oven to 400°F with racks in the middle. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Pierce the eggplants several times with a fork to allow steam to escape. Place them on the prepared baking sheet along with the summer squash, halved lengthwise.
3. Drizzle the vegetables with 2 tablespoons of olive oil and rub to coat. Nestle the unpeeled garlic cloves among them.
4. Roast until the eggplants are very soft and collapsed, about 35–45 minutes. The squash should be tender and lightly charred at the edges. (Tip: Rotate the pan halfway for even cooking.)
5. Remove from the oven and let cool until warm to the touch. Once cool enough to handle, peel the eggplants, discarding the skin. (Tip: Use a paper towel to grip the skin for easier peeling.)
6. Scoop the flesh into a colander placed over a bowl and let drain for 5 minutes to remove excess liquid. This prevents a watery dip.
7. Squeeze the roasted garlic cloves out of their skins into the bowl of a food processor. Add the drained eggplant, summer squash, tahini, lemon juice, smoked paprika, cumin, and a generous pinch of salt.
8. Pulse a few times to combine, then process until smooth and creamy. (Tip: Scrape down the sides as needed.)
9. With the motor running, drizzle in the remaining 1 tablespoon olive oil until emulsified. Taste and adjust salt or lemon juice as desired.
10. Transfer to a serving bowl, create a swirl with the back of a spoon, and drizzle with additional olive oil. Sprinkle with smoked paprika and chopped parsley.

Finish with a flourish by serving this dip with warm pita, crunchy crudités, or slathered on a grilled lamb chop. The smokiness from the paprika and charred vegetables creates an irresistible depth that lingers on the palate.

Spicy Eggplant and Summer Squash Stir-Fry with Sesame

Keenly aware of the season's bounty, this stir-fry marries tender eggplant and squash with a glossy, spicy sesame glaze. It's a weeknight showstopper that comes together in minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Stir-Fry

• 1 lb Japanese eggplant (I prefer the slender variety—less seeds, quicker cooking), trimmed and sliced into 1/2-inch rounds
• 1 lb summer squash (choose firm, medium-sized ones), halved lengthwise and sliced into 1/2-inch half-moons
• 3 tbsp avocado oil (it has a high smoke point, ideal for wok cooking)
• 2 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, minced (I grate it on a microplane for even distribution)
• 2 green onions, sliced on the diagonal (white and light green parts)

For the Sauce

• 3 tbsp low-sodium soy sauce (use tamari for gluten-free)
• 1 tbsp chili garlic sauce (adjust to your heat preference—I use 1 tbsp for a medium kick)
• 1 tbsp toasted sesame oil (a little goes a long way for nutty aroma)
• 1 tsp honey (agave syrup works too, but honey adds floral notes)
• 1 tbsp sesame seeds, plus extra for garnish

Instructions

1. Whisk together the soy sauce, chili garlic sauce, sesame oil, honey, and 1 tablespoon sesame seeds in a small bowl until the honey dissolves. Set aside. (Tip: Taste the sauce before cooking; it should be savory with a clear heat and subtle sweetness.)
2. Heat a wok or large skillet over high heat until a drop of water sizzles instantly. Add 1½ tablespoons avocado oil and swirl to coat. (Tip: Let the oil heat until it shimmers—this prevents sticking.)
3. Add half of the eggplant in a single layer; don't crowd the pan. Cook undisturbed for 2 minutes until the bottoms are golden brown. Toss and cook 1 minute more. (Tip: If the pan seems dry, drizzle a little more oil.)
4. Push the eggplant to one side, add the remaining 1½ tablespoons oil, and cook the remaining eggplant the same way. Transfer all browned eggplant to a plate.
5. In the same wok, add the squash in a single layer. Cook over high heat without moving for 2 minutes, then toss and cook 1–2 minutes until lightly charred and tender-crisp. (Visual cue: Squash should have brown spots but still hold its shape.)
6. Reduce heat to medium. Add the garlic and ginger; stir for 30 seconds until fragrant. Return the eggplant to the wok along with the green onions.
7. Pour the sauce over the vegetables. Toss everything together for 1 minute until the sauce coats the eggplant and squash evenly and thickens slightly. (Tip: If the sauce thickens too quickly, add a splash of water.)
8. Transfer to a serving platter, sprinkle with additional sesame seeds, and serve immediately.

Kissed with a sticky, spicy-sweet glaze, each bite offers a contrast of creamy eggplant and tender squash. Serve over steamed jasmine rice or alongside a cold sesame noodle salad for a complete summer meal.

Herbed Gratin of Eggplant and Summer Squash with Parmesan

Rich with the flavors of summer, this herbed gratin layers tender eggplant and summer squash under a golden Parmesan crust. The combination of fresh thyme and oregano infuses every bite with an earthy warmth, while a crispy breadcrumb topping adds the perfect textural contrast.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Vegetables

• 2 medium eggplants (about 1 lb each), sliced into 1/4-inch rounds – I prefer globe eggplants for their creamy texture
• 3 medium summer squash (about 1 lb total), sliced into 1/4-inch rounds – yellow or green, both work beautifully
• 2 tablespoons kosher salt – for drawing out moisture from the eggplant, don't skip this step
• 3 tablespoons extra-virgin olive oil – my go-to for its fruity, peppery finish

For the Gratin

• 1 cup freshly grated Parmesan cheese – pre-grated won't melt as smoothly; take the extra minute to grate it yourself
• 1/2 cup panko breadcrumbs – they stay crunchier than regular breadcrumbs
• 2 tablespoons fresh thyme leaves – from about 6 sprigs, or substitute 1 teaspoon dried
• 1 tablespoon fresh oregano leaves – or 1 teaspoon dried, but fresh is more aromatic here
• 2 cloves garlic, minced – I use a microplane to turn them into a paste
• 1/4 teaspoon black pepper – freshly ground, always
• 1/4 teaspoon red pepper flakes – optional, for a subtle kick

Instructions

1. Place eggplant slices in a colander, sprinkle with 2 tablespoons kosher salt, and toss to coat. Let sit for 30 minutes to draw out bitter moisture. (Tip: This step prevents a soggy gratin.)
2. While eggplant rests, preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tablespoon olive oil.
3. After 30 minutes, rinse eggplant slices under cold water and pat very dry with paper towels. (Tip: Squeeze gently to remove excess liquid.)
4. In a small bowl, combine 1 cup Parmesan, 1/2 cup panko, 2 tablespoons thyme, 1 tablespoon oregano, 2 minced garlic cloves, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Set aside.
5. In a large bowl, toss the dried eggplant and summer squash slices with remaining 2 tablespoons olive oil until evenly coated.
6. Arrange half of the vegetables in the prepared dish in overlapping shingle pattern. Sprinkle half of the Parmesan-panko mixture evenly over the top.
7. Layer the remaining vegetables, then top with remaining Parmesan-panko mixture. (Tip: Press down gently to compact layers for even baking.)
8. Bake uncovered for 35–40 minutes, until the gratin is bubbly and the topping is deep golden brown. If topping browns too quickly, tent loosely with foil during last 10 minutes.
9. Let rest for 5 minutes before serving. (Tip: This allows the gratin to set, making it easier to slice.)

With its creamy, tender interior and crispy, herbed crust, this gratin is a celebration of summer produce. Serve it alongside grilled lamb or a simple green salad for a meal that feels both rustic and refined.

Pickled Eggplant and Summer Squash Relish for Sandwiches

Bright and tangy, this quick-pickled eggplant and summer squash relish is a vibrant condiment that transforms any sandwich into something special. The vegetables retain a pleasant crunch while soaking up a sweet-tart brine, making it a refreshing alternative to traditional pickles. Best of all, it comes together in minutes and keeps for weeks in the fridge.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 5 minutes

Ingredients

• 1 medium eggplant (about 1 pound), diced into 1/4-inch cubes – I prefer the Japanese variety for its tender skin
• 1 medium summer squash (about 8 ounces), diced into 1/4-inch cubes – look for firm, unblemished ones
• 1 cup white vinegar – distilled gives the cleanest tang
• 1/2 cup water
• 1/4 cup granulated sugar – just enough to balance the acidity
• 1 tablespoon kosher salt – Diamond Crystal is my go-to for even seasoning
• 1 teaspoon yellow mustard seeds – they add a pleasant pop
• 1/2 teaspoon celery seeds – a classic pickling spice
• 1 small red onion, thinly sliced – for color and bite

Instructions

1. In a medium saucepan, combine white vinegar, water, granulated sugar, kosher salt, mustard seeds, and celery seeds. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar and salt. Tip: Use a non-reactive pot like stainless steel to avoid metallic flavors.
2. Place the diced eggplant and summer squash in a large heatproof bowl. Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. Tip: For even pickling, cut all pieces uniformly – 1/4-inch cubes work best.
3. Stir in the thinly sliced red onion. Let the mixture cool to room temperature, about 30 minutes, stirring occasionally. Tip: Cooling slowly allows the vegetables to absorb the brine gradually, resulting in a crisp-tender texture.
4. Transfer the relish and liquid to a clean glass jar or container with a tight-fitting lid. Refrigerate for at least 2 hours before serving; the flavor deepens overnight.

For a truly sublime sandwich, pile this relish onto a crusty baguette with grilled chicken or halloumi. The tangy, slightly sweet brine cuts through rich proteins, while the tender-yet-crunchy vegetables add delightful texture. It also makes a lively addition to cheese boards or grain bowls.

Eggplant and Summer Squash Kebabs with Harissa Marinade

Midsummer grilling calls for something bold and beautiful—these Eggplant and Summer Squash Kebabs with Harissa Marinade deliver smoky, spicy perfection. The harissa marinade infuses tender vegetables with warmth and depth, while the grill adds a char that makes every bite irresistible.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 large eggplant, cut into 1-inch cubes (I prefer globe eggplant for its creamy texture)
• 2 medium summer squash (a mix of zucchini and yellow squash for color), cut into 1-inch rounds
• 3 tablespoons harissa paste (store-bought works, but I love a smoky rose harissa)
• 2 tablespoons extra virgin olive oil (my go-to for marinades)
• 1 tablespoon fresh lemon juice (brightens everything)
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh mint leaves, roughly chopped (for garnish)
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
2. In a large bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, salt, and pepper until smooth.
3. Add the eggplant and summer squash cubes to the bowl and toss gently to coat evenly. Let marinate at room temperature for 15 minutes.
4. Preheat a gas or charcoal grill to medium-high heat (about 400°F).
5. Thread the marinated vegetables onto the skewers, alternating eggplant and squash. Leave a small space between pieces for even cooking.
6. Grill the skewers, turning every 3–4 minutes, until the vegetables are tender and lightly charred, about 12–15 minutes total. Tip: Keep the grill lid closed as much as possible to retain smoky heat.
7. Remove from grill and let rest for 2 minutes. Sprinkle with fresh mint before serving.

Underneath the char, the eggplant becomes creamy and the squash stays tender—a delightful contrast. Serve these kebabs over fluffy couscous or tucked into warm pita with a dollop of yogurt for a complete meal.

Cold Marinated Eggplant and Summer Squash Ribbon Salad

Zestfully combining the cool crunch of summer squash ribbons and velvety marinated eggplant, this salad is a celebration of seasonal produce. The bright vinaigrette ties everything together, making it a refreshing side or light main.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 large eggplant (about 1 lb) – I like the slender Japanese variety for its tender skin
• 2 medium summer squash (yellow or green) – look for firm, unblemished ones
• 1/4 cup extra virgin olive oil – a high-quality one makes a difference
• 2 tablespoons red wine vinegar – the acidity balances the richness
• 1 teaspoon Dijon mustard – for emulsification and a slight tang
• 1 teaspoon honey – optional, but I love a hint of sweetness
• 1/4 cup thinly sliced red onion – soak in cold water to mellow the bite if desired
• 1/4 cup fresh basil leaves, torn – use it as a garnish
• Salt and freshly ground black pepper to taste – I recommend flaky sea salt

Instructions

1. Preheat the oven to 400°F. Slice the eggplant crosswise into 1/4-inch rounds. Arrange on a baking sheet lined with parchment paper, brush lightly with about 1 tablespoon of the olive oil, and season with a pinch of salt and pepper. Roast for 15 minutes until tender and lightly browned. Let cool completely.
2. While the eggplant roasts, use a vegetable peeler to create long ribbons from the summer squash. Stop when you reach the seedy core; discard the core. Place the ribbons in a large bowl.
3. In a small bowl, whisk together the remaining 3 tablespoons olive oil, red wine vinegar, Dijon mustard, honey, and a pinch of salt and pepper until emulsified. (Tip: For a more balanced vinaigrette, add the oil slowly while whisking.)
4. Add the cooled eggplant slices and the sliced red onion to the bowl with the squash ribbons. Drizzle with the vinaigrette and toss gently to coat. (Tip: Use your hands to avoid breaking the squash ribbons.)
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. (Tip: The salad can be made a day ahead; just add fresh basil before serving.)
6. Just before serving, sprinkle with torn basil leaves. Season with additional salt and pepper if needed.

Perfectly chilled and bursting with bright flavors, this salad is a wonderful accompaniment to grilled proteins or a light lunch on its own. The tender eggplant and crisp squash ribbons offer contrasting textures, while the tangy vinaigrette keeps every bite refreshing.

Eggplant and Summer Squash Tempura with Dipping Sauce

Delicate and crisp, tempura is the perfect way to showcase the subtle sweetness of summer vegetables. This recipe for eggplant and summer squash tempura, paired with a savory dipping sauce, elevates simple produce into an elegant appetizer or light main course.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Tempura

• 1 medium eggplant (about 12 ounces), sliced into 1/4-inch rounds
• 1 medium summer squash (about 8 ounces), sliced into 1/4-inch rounds
• Kosher salt, for sprinkling
• 1 cup all-purpose flour (I prefer unbleached for a lighter texture)
• 1/4 cup cornstarch (helps achieve that signature crunch)
• 1 teaspoon baking powder
• 1 large egg, cold from the fridge
• 1 cup ice-cold sparkling water (or still water; I use sparkling for extra airiness)
• 4 cups vegetable oil (such as canola or peanut), for deep-frying

Dipping Sauce

• 1/4 cup soy sauce (low-sodium works fine here)
• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup dashi stock (or substitute with 1/4 cup water + 1/2 teaspoon dashi granules)
• 1 teaspoon freshly grated ginger (I grate it over the bowl to catch the juice)
• 1 green onion, thinly sliced

Instructions

1. Place sliced eggplant and summer squash on a baking sheet lined with paper towels. Sprinkle lightly with kosher salt and let sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with fresh paper towels.
2. In a large bowl, whisk together flour, cornstarch, and baking powder. Make a well in the center.
3. In a small bowl, beat the cold egg, then whisk in the ice-cold sparkling water. Pour this mixture into the well of dry ingredients. Whisk gently just until combined; a few lumps are okay—overmixing will make the batter dense. The batter should be thin enough to coat the vegetables lightly. (Tip: Keep the batter cold by placing the bowl over another bowl of ice water.)
4. Line a large plate or tray with paper towels. In a deep, heavy-bottomed pot, heat vegetable oil to 350°F (use a deep-fry thermometer for accuracy).
5. Working in batches of 4-5 pieces, dip each vegetable slice into the batter, letting excess drip off, then carefully lower into the hot oil. Do not overcrowd the pot. Fry for 2 to 3 minutes, turning occasionally, until the tempura is puffed and pale golden. (Tip: Adjust heat to maintain 350°F; if oil gets too cool, tempura will absorb oil; if too hot, it will brown too quickly.)
6. Using a slotted spoon or wire skimmer, transfer fried tempura to the paper towel-lined plate to drain. Repeat with remaining vegetables. (Tip: For extra crispiness, serve immediately; if needed, keep warm in a 200°F oven on a wire rack.)
7. In a small bowl, combine soy sauce, mirin, dashi stock, grated ginger, and sliced green onion. Stir until well blended. Serve alongside the hot tempura.

Just as the golden-brown tempura emerges from the oil, its delicate crunch gives way to the tender sweetness of summer squash and the earthy depth of eggplant. Dip each piece into the savory, gingery sauce for a perfect balance of textures and flavors. Serve immediately as an elegant starter or pair with a simple green salad for a light summer meal.

Low-Carb Roasted Eggplant and Summer Squash Tabbouleh (Gluten-Free)

Lush and vibrant, this low-carb take on classic tabbouleh swaps traditional bulgur for roasted eggplant and summer squash, delivering a herbaceous medley that's both satisfying and light. Each forkful bursts with the smoky sweetness of oven-charred vegetables and the bright punch of fresh parsley and mint.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Roasted Vegetables

• 1 medium eggplant (about 1 lb), diced into 1/2-inch cubes
• 2 medium summer squash (about 12 oz), diced into 1/2-inch cubes
• 3 tablespoons extra-virgin olive oil (I prefer a fruity one)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Tabbouleh

• 1/2 cup finely chopped fresh parsley (flat-leaf is my favorite)
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh basil (optional but lovely)
• 1/4 cup diced red onion (soak in cold water for 10 minutes to mellow)
• 1/3 cup diced cucumber (seedless preferred)
• 2 tablespoons lemon juice (freshly squeezed, please)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For Serving

• 4 cups mixed greens (optional)
• Lemon wedges

Instructions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper (this prevents sticking and makes cleanup easy).
2. In a large bowl, toss the eggplant and summer squash cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden and tender. Do not overbake—you want them juicy, not mushy.
4. Let the roasted vegetables cool completely on the sheet (about 15 minutes; this keeps them from wilting the herbs).
5. While vegetables cool, prepare the herb mixture: In a medium bowl, combine parsley, mint, basil if using, red onion (soaked and drained to reduce sharpness), and cucumber.
6. In a small bowl, whisk together lemon juice, remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper to make the dressing.
7. Add the cooled roasted vegetables to the herb mixture. Pour dressing over and toss gently to combine. Taste and adjust salt or lemon if desired.
8. Serve over mixed greens if using, with lemon wedges on the side.

Zealously fresh and satisfying, this tabbouleh captures summer's essence without the grain. The creamy roasted vegetables and lively herbs create a delightful contrast—serve alongside grilled fish or stuffed into bell peppers for a vibrant meal.

Eggplant and Summer Squash Cannelloni with Spinach Filling

There is something undeniably satisfying about a dish that transforms humble vegetables into an elegant main course. This eggplant and summer squash cannelloni, with its creamy spinach ricotta filling and delicate layers of roasted vegetables, is a celebration of late-summer abundance—each bite tender, savory, and utterly refined.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 2 medium eggplants (about 1½ lbs total), sliced lengthwise ¼-inch thick
• 2 medium yellow summer squash (about 1 lb), sliced lengthwise ¼-inch thick
• 3 tablespoons extra-virgin olive oil, plus more for greasing (I prefer a fruity Ligurian oil here)
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 15 ounces whole-milk ricotta cheese (room temperature blends best)
• 1 large egg, lightly beaten (room temperature preferred)
• ½ cup grated Parmigiano-Reggiano, plus ¼ cup for topping
• 2 cloves garlic, minced
• ¼ teaspoon freshly grated nutmeg
• 2 cups marinara sauce (store-bought or homemade; I like a simple San Marzano – basil version)
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the eggplant and squash slices on two baking sheets in a single layer. Brush both sides with olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
3. Roast the vegetables for 12 minutes, flipping halfway, until tender and lightly browned. Let cool slightly. (Tip: Don’t crowd the slices; use two trays if needed to ensure even roasting.)
4. While the vegetables roast, combine the squeezed-dry spinach, ricotta, egg, ½ cup Parmigiano-Reggiano, minced garlic, nutmeg, the remaining ½ teaspoon salt, and ¼ teaspoon pepper in a bowl. Mix until smooth. (Tip: Taste the filling; it should be well seasoned—add a pinch more salt if needed.)
5. Spread ½ cup of the marinara sauce evenly over the bottom of the prepared baking dish.
6. To assemble each cannelloni, lay one eggplant slice flat, place one squash slice on top (slightly overlapping if needed), then spoon about 2 tablespoons of the spinach filling along the shorter end. Roll tightly into a cylinder and place seam-side down in the baking dish. Repeat with remaining slices and filling. (Tip: If a slice tears, patch it with a piece of another slice—no one will know.)
7. Pour the remaining 1½ cups marinara over the rolls, spreading to cover evenly. Sprinkle with the mozzarella and the reserved ¼ cup Parmigiano-Reggiano.
8. Bake uncovered for 25 to 30 minutes, until the sauce is bubbly and the cheese is melted and golden in spots.
9. Let rest for 5 minutes before serving to allow the rolls to set.

With each forkful, the silky roasted vegetables give way to a luscious, herb-flecked filling, all bound by a bright tomato sauce and a blanket of melted cheese. For an extra pop of color, garnish with fresh basil ribbons or a sprinkle of red pepper flakes—this dish is just as beautiful as it is delicious.

Conclusion

Perfect for summer dinners, these 18 recipes highlight the best of eggplant and squash. Pick your favorite, give it a try, and let us know how it turns out in the comments. Don’t forget to share this roundup on Pinterest! Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.