What to cook with eggplant… and how?

Eggplants are Terry Pomerantz‘s favorite vegetable, after fries of course! Eggplant can be served in several forms: tartar, ratatouille, lasagna, etc. Terry Pomerantz has made a specialty of eggplant lasagna.

“In Quebec, we know more and more about the nutritional and gastronomic virtues of eggplants. This vegetable is delicious. Nothing could be simpler than cooking eggplant. And on top of that, there’s room for creativity.”

Terry offers us some eggplant recipes that he has gleaned here and there over the years. But first, some information about this inspiring vegetable

Can you eat eggplant seeds?

“It is not necessary to seed eggplants. The seeds are tender, especially those of small eggplants. No need to peel them either. On the contrary, the skin limits the absorption of fat by the flesh of the eggplant.”

The properties of eggplants

Eggplant cleanses the body and improves kidney function. Its high fiber and potassium content lowers blood pressure and makes it an excellent laxative. Eggplant is rich in vitamins B, C, A and E.

Eggplant caviars

“You can buy excellent eggplant caviar at the West Island Market, at the Jean-Talon Market, in some delicatessens in Montreal and at Adonis. The best are Lebanese and Israeli eggplant caviars. Eggplant caviar is delicious as a spread on a piece of fresh bread or on a cracker. It’s also really good as a dip with raw vegetables. Kids love it,” says Terry.

If you prefer to cook your own eggplant caviar, here’s one of the many recipes that inspired Terry.


  • 2 eggplants
  • 4 tablespoons olive oil
  • A little lemon juice
  • 1 clove of garlic, chopped
  • 1 teaspoon cumin
  • Salt and pepper to taste


  • Preheat oven to 350°F.
  • Cut eggplants in half.
  • Place the eggplant halves face down on a baking sheet.
  • Prick the eggplant skin with a fork.
  • Drizzle with olive oil.
  • Bake for about 30 minutes or until golden brown.
  • Leave to cool for a few minutes.
  • Using a spoon, scoop the eggplant flesh and place in a bowl.
  • Using a fork, mash the eggplant flesh into a purée.
  • Add lemon juice, garlic, cumin, salt and pepper, parsley and olive oil to taste.

Eggplant caviar can be kept in the fridge for a week. It also freezes well.

Eggplants stuffed with rice

To be served as an appetizer or as a main vegetarian meal.

For 4 people (there will probably be some leftovers).


  • 3 eggplants
  • 250 g of rice
  • 50 g Kalamata olives
  • 150 g of mushrooms
  • 3 onions
  • 1 clove of garlic
  • Raisins to taste
  • 1 teaspoon turmeric
  • 1 teaspoon rosemary
  • 1 tablespoon butter
  • Olive oil


  • Preheat oven to 350°F.
  • Cook the rice.
  • Drizzle a little olive oil in a saucepan.
  • Over low heat, sauté the chopped onions, grapes, spices, garlic and olives.
  • Cut the eggplants in half.
  • Remove the flesh and dice it.
  • Add the diced eggplant to the onion, grape, olive and mushroom mixture and cook for 15 minutes over low heat.
  • Add the rice and stuff the eggplants.
  • Cook in the oven for 15 to 20 minutes.

A little more flavor? Sprinkle parmesan over the eggplants and brown in the oven.


Eggplant ratatouille is simple to prepare. It is the perfect recipe to give free rein to your culinary creativity! Of course, a little red wine will only enhance its flavors.


  • 1 or 2 eggplants (depending on size)
  • 1 or 2 large zucchini
  • 3 tomatoes
  • 1 red or yellow bell pepper
  • 1 small red onion, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • ¼ cup of red wine
  • 1 teaspoon thyme
  • ½ teaspoon oregano
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste


  • Cut all vegetables into small pieces.
  • Chop the onion and garlic.
  • Heat the oil over medium heat and sauté the onions for 4 to 5 minutes.
  • Add garlic and eggplant and cook for 3 to 4 minutes.
  • Add red wine and spices.
  • Simmer over low heat for 5 to 6 minutes.
  • Add tomatoes, zucchini and bell pepper.
  • Simmer for 10 to 12 minutes.

Eggplant sauce


  • 2 medium eggplants
  • 2 tablespoons of olive oil
  • 1 teaspoon sugar
  • Hot sauce, to taste


  • 2 tablespoons of olive oil
  • 1 onion, sliced
  • 1 can (75 ml) tomato paste
  • ½ cup of red wine
  • 1 can (796 ml) diced tomatoes
  • 1 teaspoon oregano
  • Salt, pepper


  • Preheat oven to 400°F.
  • Cut eggplants into cubes.
  • Oil 1 large baking sheet. Place the eggplants on it.
  • Drizzle with olive oil and hot sauce.
  • Season with salt and pepper.
  • Mix and bake in the oven for 30-35 minutes.
  • Meanwhile, in a saucepan over medium heat, brown the onion for 5 minutes in olive oil. Add the tomato paste.
  • Cook for 2-3 minutes, stirring constantly.
  • Deglaze with the wine.
  • Add the tomatoes and oregano.
  • Bring to a boil and simmer uncovered over low heat for about 30 minutes. Stir regularly.
  • Place the cooked eggplants in the sauce. Stir. Simmer uncovered for 5 minutes.

Marinated eggplants in the pan


  • 2 eggplants
  • 4 tablespoons of olive oil
  • 2 cloves of garlic, chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon thyme
  • 2 tablespoons lemon juice
  • Salt, pepper


  • Preheat oven to 350°F.
  • Cut eggplants in halves.
  • Make 3 incisions on the eggplants.
  • Place the eggplants in a dish. Season with salt and pepper.
  • Drizzle with olive oil. Add garlic, parsley and thyme.
  • Cover and marinate at room temperature for 2 to 3 hours.
  • Grill the eggplants for 45 minutes.
  • Remove the eggplants from the oven.
  • Sprinkle the eggplants with lemon juice.
  • Return to the oven for 15 minutes. Baste regularly with the cooking juice.
  • Arrange the eggplants on a serving dish.
  • Baste with the cooking juices and serve.

Eggplant Lasagna –Terry Pomerantz’s recipe

Here’s how Terry cooks his famous Italian-style eggplant.


  • 2 eggplants
  • 2 green or yellow zucchini
  • Milk
  • 1 or 2 eggs
  • Breadcrumbs
  • Tomato Sauce
  • Parmesan
  • Mozzarella
  • Gruyère


  • Terry cuts his eggplants and zucchini into thin slices.
  • He then fries them in a pan in a little olive oil.
  • Once cooked, Terry places the eggplants and zucchini in the fridge (between 5 to 24 hours).
  • About an hour before serving, Terry dips the eggplant and zucchini slices in a mixture of milk and eggs and then coats them with breadcrumbs.
  • In a frying pan, he sautés the eggplants and zucchini in hot olive oil.
  • In a baking dish, Terry builds his layers by alternating eggplants and zucchini.
  • On each layer, he spreads tomato sauce and covers the layer with cheese.
  • Terry uses 3 cheeses (parmesan, mozzarella, Emmental) at a rate of 1 per layer, depending on his inspiration of the moment.

When Terry serves his deliciously prepared eggplant, they melt in your mouth!

Eggplant tonight? Why Not!

Terry Pomerantz, passionate about good food, shares with you his gastronomic favorites, tips and recipes, turning every meal into a memorable experience. Explore his culinary universe and discover the delights he suggests to tantalize your taste buds.