It's that time of year: They're everywhere. Eggplants.

If there's one vegetable I always have lying around, it's the moonless, Stygian nightshade vegetable. Beyond seeing them everywhere, I'm a huge fan of cooking them and eating them, as well. Though, I'll admit, I didn't always love them.

(James Ransom/Courtesy Food52)

But once I learned that you could roast them in the oven and stew them with tomatoes until meltingly tender — once I realized they don't have to be oil-logged or spongily undercooked — I've been making excuses to cook them over and over, every which way. Such versatility! I can't get enough of their smoky-sweet flesh, the way they add a duvet of savory comfort to anything they're in. I eat them by the armful. (Er ... crateful? Bushelful? Whatever eggplants get shipped in.) I love them so much now that I strongly believe one could live off of the stuff for an entire week straight. In fact, I probably go through at least seven eggplants a week.

It may sound like too much eggplant, but because the vegetable is such a blank canvas for all kinds of flavors, it's sort of a Transformer of the nightshade world, its potential bedazzled with myriad forms and functions, all of which are way more than meets the eye. Anyway, I'm here to teach you how to stop seeing all those eggplants at the market and how to start seeing dinner.

A quick note on varieties: The skinny Japanese ones like those pictured above are lovely, but I tend to go for the large FAT ones (if you're like me: always looking for more bang for your buck). At the end of the day what matters here is the weight of your eggplant haul.

So here's the plan:

Buy seven medium-sized eggplants at the store. For those who suck at math like me, that's usually about a pound per regular ol' Italian eggplant, so 7 pounds total. If you're buying the skinnier Japanese variety or even the adorable pixie ones of farmers market fame as of late, then you'll need a few more to get to 7 pounds.

Then make these recipes, and eat like royalty. You'll have an extravagant (and varied!) eggplant feast all week long.

Eggplant #1: Warm eggplant and mint salad

(Rocky Luten/Courtesy Food52)

Roast your first eggplant for this simple, straightforward sheet pan salad, the perfect side dish to round out any main course. Lately, I've been adding a pinch of cumin before roasting — that makes it taste even smokier and more baba ghanoush–like. And speaking of baba ghanoush: Sometimes when I don't feel like chewing (it happens), I'll blend this up with Greek yogurt and eat the dip with a spoon. Divine.

Eggplant #2: Unfussy eggplant parm

(Courtesy Food52)

Remember that salad? If you haven't turned it into a dip yet (or even if you have!), the main course to go with could be this cheesy shortcut eggplant parmesan. It's the kind of dinner you can really make yourself at the end of a long workday. For this you'll only need five ingredients (including the eggplant).

Eggplant #3: Egg and eggplant sandwich

(Courtesy Food52)

Have one in a sandwich for lunch this week, slathered with yogurt and filled to the brim with a Middle Eastern medley of vegetables. The pita bread and hard-boiled eggs help take that single eggplant so much further, making it so that you could have one of these for breakfast, too, if you wanted. You'll get four individual meals out of this recipe.

Eggplant #4 and #5: Spicy eggplant pasta

(James Ransom/Courtesy Food52)

I don't think I could survive without pasta in my pantry. It's cheap! It's fast! It's yummy! The spicy eggplant sauce in this recipe (which only calls for two eggplants) is enough to coat a whole pound of linguine — that's a lot of pasta. Feed an army, eat for days, and pack it for lunch; it reheats well.

Eggplant #6 and #7: Eggplant and tomato stew with pomegranate molasses

(Courtesy Food52)

Chop up a couple pounds of eggplants for this rich, comforting fall stew. "Make bademjan, as this stew is called in Farsi, on a lazy day," Louisa Shafia writes, "when you have time to caramelize the onions until they're dark and sweet, then cook the stew and let it rest for a while on the stove before eating to let the flavors develop." Though eggplant carries this dish, the true star is the pomegranate molasses, which adds a sweet-tart depth.

This story was originally published on How to turn 7 eggplants into a week of meals.