“This recipe combines the delicate silkiness of tofu with a medley of herbs and chillies.” You’ll need a large wok.

Large hearty eggplants are filled with warm tomato passata sauce with fresh shreds of creamy mozzarella and a scattering of sharp kalamata olives for a bit of tang. Ready in under an hour, it's an ideal addition to an Italian-themed feast.

This is an edited extract from Root, Stem, Leaf, Flower by Gill Meller (Hardie Grant Books, $49.99) and is available where all good books are sold.

“This is a great side dish to accompany any meal, really, but is also a wonderful sandwich filling (including with the torta di ceci). The key here is to not use any oil or grease at all; you want a dry pan. You’ll dress the eggplant later with oil, and this way, it soaks up less oil and isn’t as heavy. You can make this with zucchini, too.” Begin this recipe at least 4 hours ahead.

"Creamy pumpkin and coconut, crispy tofu and crunchy beans - there's a high chance you'll need to double the amount of this bowl of comfort," says Phoebe Wood.

"Eggplant is one of those vegetables that can stand up against big spices and flavour, so here I have all the bold flavours of a Cape Malay curry with chunks of roasted eggplant. Mopped up with some flaky flatbread, it’s a winner." – Warren Mendes. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Photography by Toby Murphy.

"This hearty Pinoy soup is the ultimate comfort food - perfect for cosy nights in. This version is inspired by fellow Filipina and food scientist Kat Cortez, who layers aroma and texture for a truly heartwarming dish." – Luisa Brimble.

This comforting dish lands somewhere between a lasagne and a pie. Thinly sliced butternut pumpkin and broken dried lasagne sheets are all tossed together in one bowl with cheese, spices and a red pepper sauce, then pressed into a cake pan before baking, at which point everything softens and cooks together into imperfectly perfect layers. A simple bechamel topping is made while your pie is in the oven. Recipe note: You’ll need a 24.5cm springform cake pan.

This side dish will take centre stage on your table, with eggplant, feta and cherry tomatoes proving a match match made in food heaven. Add crusty bread so no one misses a morsel.

“Pure Italian comfort food. Eggplant parmigiana manages simultaneously to feel like peasant food and an indulgent extravagance. This recipe melds velvety layers of eggplant, a simple yet rich tomato sauce and melted mozzarella and parmesan, all harmonising in a culinary symphony.” – Samuel Goldsmith. From The Tinned Tomatoes Cookbook by Samuel Goldsmith, published by Murdoch Books, $39.99, out now.

This colourful Khanh salad is packed with classic Vietnamese flavours.

"This is a Glenmore House staple – a delicious, velvety winter warmer that delights the eyes as much as the tastebuds… and gobbles up our glut of romping pumpkins!" – Mickey Robertson

Andrew takes us back to the basics with this quick and easy eggplant pasta.

“I make this gratin on those days when I want to make something delicious from what’s on hand – some potatoes, onions from the pantry and a piece of pumpkin, leftover spinach and all the dairy from the fridge. We enjoy this as both a standalone meal that the kids enjoy or part of a larger meal. Leftovers are so good reheated, and take the time out of making it again when you crave it!” – Tom Walton

Spice up your next dinner party with this classic Middle Eastern eggplant dish. Serve warm or cold, but always with plenty of pita bread for dipping and scooping.