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

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 ...

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 ...

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 ...

I love eggplant, whether it’s stir-fried, grilled, stewed in a curry, tossed into pasta, or puréed into baba ganoush. But I don’t always have the best luck cooking it at home.

In his recipe for shortcut vegetarian cassoulet, contributor Christian Reynosa cuts 2-inch long fingers of eggplant, sort of a play on the sausages that would typically be in the dish. Clever!

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.

The eggplant should be firm to the touch with just a bit of give. Also, this is the literal perfect season for eggplant, so if you’re reading this and now suddenly craving it — go get some!

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 ...