You can't go wrong with homemade dip. Go the extra mile and make your own flatbread, too.

Eggplant, tomato, fusilli. You really can't go wrong.

A sambal that hits all the right sour and spicy notes.

A winner for picnics and bring-a-plate events.

It's baba ghanoush, with a little twist.

Just meat on a stick? Hardly. With a few pointers from Turkish chef Somer Sivrioglu, of Sydney's Efendy restaurant, the humble kebab becomes so much more.

A smoky, textural, all-eggplant affair.

For a fast and easy midweek dinner, barbecued calamari does the trick.

Cross baba ghanoush with muhammara, and the result is this smoky dip that you'll proudly take to your next party.

You love eggplant but you're short on time. This is the recipe for you.