Eggplant can be a polarizing vegetable, but with a little culinary know-how, it defies all of the negative connotations ...

Eggplant isn't one of the longer-lasting vegetables, so it can soften and grow mushy pretty quickly. Here's how to store it ...

To make the fried aubergine, cut the stalks off the aubergines and cut into 1cm/½in slices. Brush each aubergine slice with olive oil on both sides and season with salt and pepper. Heat 1 ...

The good news is that storing eggplant is pretty straightforward. “You can store eggplant on the counter for about two days ...

From a Turkish-inspired casserole with harissa and olives to a classic Italian parmigiana, these aubergine recipes will make delicious mid-week meals. There are plenty of ingredients that will be ...

Here’s how you can make this recipe at home. Cut the eggplant into medium-sized pieces. Sprinkle with salt and leave for 15 minutes. Rinse the cubes in running water and squeeze. Fry the ...

Many cooks are wary of preparing eggplant, which is all too often subject to the misconception that it is a finicky vegetable requiring many steps to cook. But, fear not—it's not as difficult a ...

Drain the pasta, reserving a cup of the cooking water. Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce. Preheat the grill.

Eggplants are part of the nightshade family. In the 16th century, many Europeans called eggplants “raging apples” because it ...