Nailing the texture and flavor of eggplant can be tough, but these helpful tips and recipes will make it a staple in your dinner rotation.

Chef Rika shows us how to use various summer vegetables, such as eggplant, bell pepper and edamame. We try a dish that's a favorite with Rika's family. 1. For the pickles, remove the seeds from ...

Here's how the three recipes stacked up ... My local grocery store doesn't sell Japanese eggplant, which is typically narrower and slightly sweeter than American eggplant. For this recipe ...

Many people dislike the eggplant ... Japanese sesame paste, substitute tahini made from toasted sesame seeds. Make the sauce. Finely chop the garlic and mince the spring onions. Pour the cooking ...

(If eggplant is more than 1 ½-inches thick, halve lengthwise to speed cooking.) Place on a foil-lined sheet pan and roast until completely soft, 25-35 minutes. Meanwhile, sauté onion with 2 ...