This simple yet delicious recipe, passed down by my village grandmother, uses just 1 eggplant and 2 eggs to create a nutritious and satisfying meal. Perfect for those looking for a quick, healthy dish ...

Stir in the coconut milk and the 1/4 cup water and cook, partially covered, for 15 to 20 minutes, or until the eggplant is tender and the sauce has thickened a bit and is very flavorful.

Cut the eggplant into equal-sized chunks, coins, or halves; toss or brush with oil and season with salt, ensuring eggplant is fully oiled (but not drenched). Preheat the air fryer to 400°F to 425°F.

With their crispy texture on the outside and tender on the inside, these eggplant fried in the air fryer are perfect to ...

Then I came across an Ottolenghi recipe for Roasted Eggplant with Anchovies and Oregano in one of his many excellent books, Ottolenghi Simple. He has you cut the eggplant into thick slices, season ...

Cook until the eggplant is completely soft and has visibly surrendered, about 1 hour. Transfer to a work surface and let cool for at least 15 minutes; the emerging steam can burn.

This bulbous berry—yep, it’s a BERRY—can be challenging. But once you know how to cook eggplant properly, we promise you’ll fall in love.

Chef Seamus Mullen, owner of New York City-based restaurant Tertulia, focuses his cooking on seasonal Spanish dishes. Watch as he shows you how easy it is to make Spanish-style eggplant with a ...

Eggplant Parmesan Light Eggplant Parmesan, that classic Italian favorite, tends to be heavy with a load of cheese and oil. This version calls for a roasted eggplant that is thinly sliced and ...