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 ...

Place the eggplant in a colander set over a plate and sprinkle liberally with salt. Let sit for 20 to 30 minutes to drain.

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 ...

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 ...

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 ...

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 ...

A versatile vegetarian sauce recipe with eggplant, peppers, and tomatoes for topping pasta. For the recipe, listen to the conversation of chef Andreas Kyriacou with Nicki Karakatsanis. Independent ...