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 ...

You probably already know how much I love eggplant, especially when it’s pickled. If you share my love for this versatile vegetable, then this caponata recipe is sure to become a favorite.

Preheat oven to 400°. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.

Since the skin is soft and less astringent, it can be enjoyed lightly pickled or in a salad. The marinade to lightly pickle the eggplant introduced this week is seasoned with salt, sugar and the ...

Layer the eggplant with torn burrata, warm marinara sauce, grated Parmesan cheese and torn basil before closing the sandwiches and digging in. While we love this recipe just as it’s written, ...

A plate of eggplant pickle with a side of fermented shrimp paste on the left. Photo by Buy Thui Ca phao mam tom is a rustic dish, popular in rural areas in northern Vietnam. The main ingredients for ...