Cook with the freshest eggplants that are firm and medium-sized with glossy, blemish-free skin. Salting an eggplant gets rid ...

I always keep a couple of tins of ful (fava beans) in my pantry for those times when I crave a quick and satisfying late ...

The right temperature is the key to making eggplant fries with perfectly crisp exteriors and tender interiors. Read on for an ...

Eggplant recipes and tips to cook your most delicious dish yet. Master the art of cooking this summer staple by braising, grilling, frying and more. July 24, 2024. 5 min.

Add half the eggplant and cook, stirring occasionally, for about 5 minutes, or until brown on both sides. Remove with a slotted spoon and drain on paper towels or a clean brown paper bag.

Eggplant, the versatile purple nightshade, has long been central to both Italian and Italian American cuisines. (Ms. Rito and Mr. Tacinelli’s very first conversation was about caponata, the ...

Finally, cook your eggplant until it’s golden brown and creamy. “You really want it to be fall-apart tender, all the way through,” she notes.

Before you cook eggplant, wash it and cut off both ends. The skin is OK to eat, but you might want to remove it if you find it too chewy. Eggplant is naturally a little bitter.

While eggplant is roasting, heat 2 tablespoons oil in a large skillet over medium. Add onion and 1/2 teaspoon salt; cook, stirring often, until softened and translucent, 6 to 8 minutes.