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

For a long time, eggplant was my white whale of summer produce. It was always delicious when I had it in restaurants, but I struggled to get the texture just right when cooking it at home.

Many cooks are wary of preparing eggplant, which is all too often subject to the misconception that it is a finicky vegetable requiring many steps to cook. But, fear not—it's not as difficult a ...

Add the eggplant, sugar, cinnamon, and cocoa powder, and cook for 5 minutes more, stirring often. Add the thyme, tomato sauce, orange juice, and orange zest, and bring to a boil. Lower the heat ...

Cook, stirring occasionally for 20 - 25 minutes ... heavy - based frying pan over medium - high heat. When hot, fry the eggplant, in batches until golden on both sides. Remove from the pan and ...