Developed for MBF CSA Members by chef and Clinical Ayurvedic Specialist Alexeis Filipello
— part of the culinary offerings of the California College of Ayurveda
Originally posted on 7/14/2026
NIGHTSHADES!!!
Summer is peak season for nightshades! Eggplant has bitter and pungent properties that stimulate digestion, support heart health, and balance Kapha and Vata. In Ayurveda, we don’t label foods as simply "good" or "bad." However, because nightshades naturally carry a lot of heat, they can easily aggravate the Pitta dosha, especially during the hot summer months.
If you deal with arthritis, inflammation, or feel like you have excess heat in your body or mind, it’s best to enjoy them occasionally*. To help balance things out, we’ve added some cooling herbs to this recipe to temper the heating elements of the peppers and tomatoes.
This recipe goes well:
Served at room temp as a dip with steamed green beans, crisp cucumber wedges, and a slice of toasted, crusty sourdough bread.
Or as part of a Mediterranean plate with creamy tahini sauce and a roasted beet salad.
INGREDIENTS:
2 Asian eggplants (or 1 globe eggplant, cubed, salted, and let drain for 20 minutes) cut into small half-moons
1 red onion, diced (optional)
1–4 cloves garlic, minced (optional)
3 ripe tomatoes, large dice
1 roasted green pepper, peeled and roughly chopped (optional)
Handful of Shishito peppers cut into 3rds
1–2 tbsp ghee, avocado oil, or olive oil (for sautéing)
1 - 2 tbsp Harissa paste (use a green bell pepper-based version for less heat)
1 tsp ground coriander
1 tsp ground cumin
1 fresh rosemary sprig
1 small piece of preserved lemon (or the juice and zest of a fresh lemon)
Salt and freshly ground black pepper, to taste
A big drizzle of high-quality olive oil
Flake salt
A large handful of fresh parsley and torn basil
INSTRUCTIONS:
Sauté the Eggplant: Heat your cooking oil or ghee in a large pan over medium heat. Add the eggplant half-moons (and the shishito peppers, if you want them blistered) and sauté until tender and lightly browned.
If using onions and garlic, push the eggplant to the side and add them to the pan. Sauté until translucent. Stir in the cumin, coriander, and rosemary sprig, letting them toast in the oil for about 30 seconds until fragrant.
Stir in the diced tomatoes, chopped roasted green pepper, harissa paste, and preserved lemon (or citrus juice/zest). Bring to a gentle simmer and let the flavors meld. Cook to your liking.
Remove from heat and discard the rosemary sprig. Transfer to a serving dish, then garnish generously with a heavy drizzle of olive oil, flake salt, fresh parsley, and plenty of torn basil.
Enjoy!
