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Rachael Ray Recipes

Eggplant and Potato Casserole
|Rachael Ray
The eggplants from our garden are light-purple skinned Italian seed eggplants. They’re just gorgeous, they don’t even look real. I used Adirondack potatoes here (there are Adirondack Blues, which have blue flesh and blue skin, and Adirondack Reds, with red skin and red flesh), but you could use any potato you want—even starchy russets, but peel them first. You can assemble the casserole way ahead and just bake it off whenever you like. Read more...
Poor Man's Caviar: Eggplant Spread
|Rachael Ray
This appetizer is rich without breaking the bank. To ritz up your menu even more, add mixed olives and selections of Italian sheep's milk cheeses as accompaniments. When you roast eggplant whole in the oven, it takes on a smoky flavor that adds depth to eggplant spreads and salads. –RRFor a complete meal, serve with Tuscan Chicken, Wild Mushroom Risotto and Salad for Ten in Two. Read more...
Smoky Roasted Eggplant Marinara with Spaghetti Squash or Whole Wheat Spaghetti
|Rachael Ray
Lighten up with this recipe that swaps in spaghetti squash for pasta and tops it with Rach's veggie-filled marinara sauce. Read more...
Smoky Roasted Eggplant Pasta
|Rachael Ray
Pureed eggplant, roasted garlic and peppers in a tomato sauce are four tasty ingredients that top pasta, the fifth ingredient in this simple meal. Read more...
Quick Fake-Out "Stuffed" Eggplant
|Rachael Ray
Enjoy this mouth-watering make-ahead eggplant meal with family and friends. Serve with Spinach Salad with Slumped Mushrooms. Read more...
Smoky Eggplant and Roasted Garlic Spread
|Rachael Ray
Complete Rachael's Bruschetta Bar with Ricotta, Garlic and Honey Bruschetta and Roasted Cherry Tomato Bruschetta. Read more...
Veggies & Dip to Go: Roasted Carrot Veggie Dip
|Rachael Ray
Help your hostess with this easy appetizer or carry it along for a snack on the go. Tip: Make this recipe super simple to bring with you by putting the dip in a deep, round food storage container or leftover deli container. Cut your veggies to the height of the container and stand them up in the dip, then pop on your lid and you’ve got veggies and dip when you're ready for it! Read more...
Stuffed Eggplant
|Rachael Ray
Stuffed eggplant is a great make-ahead crowd-pleaser. Read more...
No-Time-for-Breakfast Biscuits
|Rachael Ray
Make these quick biscuits that everyone will enjoy! Read more...
Turkey Bacon and Green Onion Potato Skins
|Rachael Ray
To serve up a variety of potato skins, check out Rachael's Broccoli and Cheddar Potato Skins and her Ranch-Style Potato Skins. Read more...
Roasted Eggplant & Tomato Soup
|Rachael Ray
If I want eggplant to have a smoky flavor, I halve it and roast it with some olive oil to get the eggplant to caramelize a bit. If I don’t want the smokiness—if I just want straight-up eggplant flavor—I roast the eggplant whole. Read more...
Beef-Stuffed Eggplant
|Rachael Ray
If tomatoes are in season, instead of canned tomatoes, use 8 fresh plum tomatoes that you dressed with EVOO, fresh thyme, salt, and pepper and roasted at 325°F for 1 hour until they burst and the skins became lightly browned. This would also be great with lamb instead of beef. Read more...