This eggplant and tomato dip quickly became a staple at my dinner parties, not only because of how good it tastes but also ...

This eggplant and tomato pasta was created and shared by Emma Lyell and Tane Williams of Bestie cafe in Auckland. One of the many tricks up Emma’s sleeve is to bake the eggplant whole in the ...

The eggplant is squishy and flavoursome when cooked slowly. This dish is so simple to prepare; it's all about using the freshest ingredients you can find. Stock up on a good olive oil and parmesan ...

Preheat oven to 425 degrees. Toss bread crumbs, thyme, crushed red pepper, 2 tablespoons of Pecorino Romano, and 2 tablespoons of oil in a bowl. Place the cherry tomatoes in a single layer on a ...

Make the tomato sauce: Heat 2 tablespoons oil in a medium pan over medium-low heat. Add garlic and cook until translucent, about 1 minute. Season with chile flakes and salt, and increase heat to ...

The Eggplant Parmigiana recipe is its earliest version. Slice the eggplant lengthwise into 3 cm slices and put them in a bowl with chilled salted water for 30 minutes. Grate the parmesan and ...

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 ...

About Stuffed Eggplant with Schezwan Sauce Recipe: A delicious Chinese dish with the goodness of mixed vegetables ... Add garlic, ginger, onion, oyster sauce, rice wine, chilli, vinegar, sichuan ...

The recipe can easily be doubled ... is similar to baba ganoush but here mashed eggplant is scented with Indian spices, garlic, chile pepper, and tomato. Serve with basmati rice.