Tired of the same old croquettes? Get ready to surprise your taste buds with our eggplant croquettes! We promise this classic recipe, with a special twist in the béchamel preparation, will make you ...

This recipe is perfect for a protein-rich, low-carb dinner. It's super easy to make and can be paired with fresh greens or whole grains if you want to round out the nutritional profile of the dish.

Dip a piece of egg­plant into the sauce and taste it to check the seasoning, then correct, if necessary. Mix the sauce with the eggplant and leave for about 30 minutes, to let it absorb the flavours.

The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version great (and, frankly, easy to make). Arrange two racks on the top third and bottom third of ...

The following pickled eggplant recipe is from “Fermenting and Curing: Sauerkraut, Salted Produce, and Cured Meat.” You can purchase this book from the MOTHER EARTH NEWS store: The Preservation ...

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

Lately, I've wanted to incorporate more eggplant into my diet, but I haven't found a recipe that I really love yet. With the high cost of groceries, I want to ensure I'm not spending money to make ...

Heat a large saucepan half full with vegetable oil to 180˚C. Dip eggplant in batter, then into crumbs. Deep-fry, in batches, if necessary, until golden and crisp and eggplant is cooked (5-6 minutes).

Alternatively, place the eggplant slices in a single layer on baking trays, drizzle generously with olive oil and bake at 180˚C for 30 minutes or until golden.

Arrange tomatoes on a large serving platter; top with eggplant salad mixture and labne. Drizzle with fig oil and scatter with pistachios to serve. This recipe also calls for draining (see method).