Sunday Paper Recommends

At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that’ll really move the needle.

This week, to encourage your conversations, we recommend checking out the following:

To Make:

We're poring over Max Lugavere's Genius Kitchen, a new cookbook filled with recipes to keep your brain sharp and body healthy (find one delicious recipe below).

To Read:

Life Force, the brilliant new book from our friend Tony Robbins, offers the latest research, inspiring comeback stories, and amazing advancements in precision medicine from top medical minds.

To Follow:

We are rapt in awe and respect for war photographer Lynsey Addario. Her account, @lyndseyaddario, is worth a follow to stay informed and humbled.

Charred Eggplant with Chiles and Avocado 

It took me well into my adult life to warm up to eggplant, but that’s because it’s so often eaten deep-fried or drenched in oily sauces. Charring the eggplant in this dish adds a slightly sweet, really nutty flavor, one that balances out the spiced extravirgin olive oil the dish is cooked in. Plus, the addition of sweet pomegranates, fresh mint, and creamy avocado is the perfect balance for the rich, spicy eggplant that’s the star of this dish.

Serves 4 

• 2 large eggplants, cut into 1/2-inch rounds
• 1 1/2 teaspoons salt, divided
• 4 tablespoons extra-virgin olive oil, divided
• 1 large red onion, cut into rings
• 2 Fresno or other hot chiles, seeds removed, cut into rings
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 avocados, skin and pit removed
• Zest and juice of 1 lemon
• 1/4 cup minced fresh mint
• 1/2 cup pomegranate arils

Sprinkle the eggplant rounds with 3/4 teaspoon of the salt and let rest for 15 to 20 minutes. In a large saute pan, heat 3 tablespoons of the oil over medium-low heat. Add the onion and chile, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onion is very tender. Remove the vegetables from the pan to a bowl using a slotted spoon and let the oil cool to room temperature. Carefully transfer the oil to a heatproof measuring cup or other container that’s easy to pour from. Pat the eggplant dry with a kitchen towel, using pressure to squeeze out as much of the excess liquid as possible. Heat 1 tablespoon of the chile-infused oil in the skillet over high heat. Working in batches, cook the eggplant rounds, being careful not to crowd the pan, for 3 to 5 minutes per side, until charred all over, replenishing the oil as needed.

Arrange the eggplant on a serving tray and carefully pat with paper towels to remove excess oil. Top with the onion and chile. Combine the cumin, the remaining 3/4 teaspoon salt, and the black pepper and sprinkle the spice mixture on top. Whisk together the remaining oil, ripe avocado, lemon zest, and lemon juice until well combined. Top the eggplants with dollops of the avocado mixture, sprinkle with the mint and pomegranate arils, and serve.

From the book GENIUS KITCHEN by Max Lugavere Copyright © 2022 by Max Lugavere. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.