Eggplant, known as aubergine or brinjal in different parts of the world, can be a really polarizing vegetable. People who cook it often know the little tricks and secrets to make it taste great.

For a filling and showstopping meal, stuff halved eggplants with a flavorful mixture of quinoa or rice, diced vegetables, ...

There are recipes for lasagne, baba ganoush, stuffed eggplants in a coconut dal and a showstopping Palestinian favourite.

For weeks Tony had been trying to re-create the preserved eggplant he ate while growing up in the Chicago suburbs. Every summer, his extended family came together to preserve the last of summer ...

And if you're feeling extra-brave that day, you can even add creaminess to eggplant Parmesan using a rich vodka sauce. However, frying the eggplant, even if you use the best type of oil for ...

If you've ever tried to freeze eggplant, you might have found it to turn out disappointingly mushy, but salt can help you fix ...

In a shallow bowl, whisk together eggs and buttermilk. Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs.

Fish-fragrant eggplant (yu heung ke zi in Cantonese and yu xiang qie zi in Mandarin) is a dish that originated in Sichuan province, where, despite its name, it is made without fish. In Hong Kong ...

Lay the eggplant slices on an oiled baking sheet, and brush with 2 tablespoons of oil and salt to taste. Bake in the oven for 10 minutes, turning them once when they're golden on one side.

Instead of being crumbed and fried, the eggplant sandwiches a bread crumb stuffing. Preheat the oven to 180˚C. For the sugo, heat the oil in a saucepan over medium heat. Add the shallot and ...