It recently dawned on me that a significant portion of my favorite, most-repeated New York Times Cooking recipes rely on eggplant. There’s Kay Chun’s eggplant dal and eggplant adobo, Alexa Weibel’s eggplant caponata pasta and this trio of stunners from Eric Kim: gochujang-glazed eggplant, bulgogi eggplant, eggplant Parm. These recipes take this very dependable vegetable and add big flavor, with the eggplant mostly providing its soft silkiness — a winning formula any time of year.But right now, when eggplant is in season, I gravitate toward recipes that let the eggplant shine a bit…
![](https://kraalit.com/storage/2024/04/nike-coupons-tmplt-02.jpg)
Get a Pair of Nike Blazer Mid ’77 Vintage for $105
SHOP NOW
A Fantastic Borani Banjan Recipe for Eggplant Fans
Food & Drink![](https://i2.wp.com/static01.nyt.com/images/2024/06/13/multimedia/zs-borani-banjan-pbhk-copy-nl/zs-borani-banjan-pbhk-facebookJumbo.jpg?w=1200&resize=1200,0)