We'd eat Eggplant and Mint Bruschetta. A combination of roasted eggplant, plum tomatoes, and red onion gets a refreshing edge from fresh mint. Sprinkle feta cheese over the bruschetta and drizzle with olive oil and lemon juice before serving.
Eggplant Involtini with Grilled Ratatouille: Faux cheeses made with nuts are key to vegan cooking. To stuff these involtini, chef Sean Baker of Gather in Berkeley re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast.