Sue Li’s five-star sweet and sour eggplant pairs the versatile vegetable with an assertive soy-vinegar sauce and crispy ...

Eggplant skin is edible, and it is even an essential part of the dish in some recipes. Not only does it add a bit of color, but it also helps to keep the shape and structure of slices after cooking.

Take this eggplant recipe, their final Slow Food Fast contribution. “My grandmother cooked eggplants on the stove top,” Mr. Menashe recalled. At Saffy’s, he roasts his eggplants on charcoal.

Salt (to draw out moisture) 120 g all-purpose flour (1 cup) 240 ml soy milk (1 cup) 120 g breadcrumbs (2 cups) Oil (for frying) For the caramelized onions: 2 large onions (thinly sliced) 1 tbsp olive ...

Perfect for a weeknight meal, the dish comes together in about 45 minutes. Evan Kleiman’s Eggplant Timbale is one of my favorite recipes in our database.

Eggplant can last up to five days if it's stored properly. Here's how to do that. Caitlin Bensel; Food Stylist: Torie Cox There is no shortage of delicious eggplant recipes, so having them on-hand ...

Slice the eggplant lengthwise (or on a diagonal) 1-inch-thick (or the desired thickness for your recipe) to create large, flat pieces, perfect for layering in casseroles.

But moisture isn't the only reason eggplant tends to soak up oil like a sponge. Like, well, sponges, eggplant are full of air pockets. To remove the air, one needs to compress the eggplant.

How to choose and cook with summer squash, eggplant and melons August 8, 2022 (Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) By Becky Krystal ...

Thai eggplant: Small and round and greenish in color, this eggplant looks like a big fig. They tend to be bitter and are best salted to draw out the bitter juices before cooking.