Long prized for its deep purple, glossy beauty and unique taste and texture, eggplant is also a health megaforce. A good source of dietary fiber, potassium, manganese, copper, and thiamin (vitamin B1), eggplant is a perfect base for everything from dips to pasta sauces; it's also delicious on its own, simply seasoned and grilled. 

Keep this smoky dip on hand to add to sandwiches, or to serve when friends drop by for a drink. The flavors increase and improve after it sits in the fridge for a couple of days.

Make your own seitan -- a hearty meat substitute widely used in Asian cuisine -- to include in this vegan casserole.

This is a perfect meat-free meal.

Briny olives bring a gratifying richness to this Mediterranean-inspired eggplant dip.

It is easiest to char the eggplants on the stovetop griddle, but you can also roast them in a high-heated oven until they are fork-tender.

Perciatelli is a long, tubular pasta; spaghetti may be substituted.

Eggplant is layered with a mixture of low-fat turkey, tomatoes, onions, garlic, and spices and topped with a light yogurt sauce in our version of moussaka, a Mediterranean classic.

Broccoli, onion, tomatoes, yellow zucchini, and eggplant coupled with nutty wheat berries (unprocessed whole kernels of wheat) make a lusty dish.

This zesty salsa, made with fall and summer farmstand favorites eggplant, tomato, zucchini, and squash, can be served with whole-wheat toast or baked tofu. 

Ensconced in each of these savory cornmeal tartlets is a bounty of vegetables. Eggplant, red bell peppers, kale, and cherry tomatoes are used in this recipe, but feel free to experiment with other seasonal offerings at your local market. 

This recipe gets its unique flavor from low-fat ricotta cheese, roasted garlic, and grated lemon zest. 

This silky eggplant spread contrasts nicely with the crunch of freshly grilled spread.

A dressing made from pomegranate -- another fall produce star -- is delicious on smoky grilled eggplant. You can also try it with grilled squash.

This is a light version of a takeout favorite.

This easy side dish can be ready in 30 minutes.

The vegetable filling for this wrap takes its cues from the classic Provencal stew.

Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.