Vegan

Japanese eggplants are more slender, lighter in color, and have a slightly sweeter, creamier flesh than the larger, pear-shaped globe varieties. To prevent the flesh from discoloring, cut the eggplants just before you’re ready to steam them.

Although you could certainly substitute one-quarter cup bottled teriyaki sauce for the homemade version in this recipe, the resulting dish won’t taste nearly as fresh and vibrant.

Tomatoes, leeks, carrots, and garlic are roasted in one pan to create the base of this simple but satisfying soup. Serve it with toasted sliced rustic bread, or pair it with a sandwich, such as Eggplant and Mozzarella Melts (page 37), for dinner.