Tomatoes: Adds a bright acidity that balances the richness of the eggplant. Garlic: Infuses the dish with savory, aromatic ...

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

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 ...

For the ultimate eggplant parmesan, should you peel the skin or leave it on? Discover how this tip impacts texture, flavor, ...

Directions Season eggplant liberally with salt and place on a cooling rack set over a baking sheet. Let drain at 5 minutes. Pat dry with paper towels. Make the tomato sauce: Heat 2 tablespoons oil ...

Grilled eggplant slices. In most African countries, grilling is a popular way to cook vegetables. It brings out their natural ...

Plus, they’re packed with vegetables, legumes, healthy fats and plant-based proteins for something that’s both delicious and ...

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 ...

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 ...