Do you struggle to cook your eggplant just right? We asked a professional chef for his opinion and he gave us two great tips.

Many people dislike the eggplant ... This recipe makes a lot but the dish keeps well in the fridge. When you want to eat the leftovers, you might need to mix in a little hot water, to thin ...

One such nugget is that salting eggplant—sliced or diced—and letting it sit is the optimal way to handle this nightshade ...

We were well into developing recipes for this book when Tony Porreca, our tester, pulled out an experimental jar of salted, paper-thin slices of eggplant packed in olive oil. Undeniably savory ...

Here everything is cooked together. I don't bother to peel the eggplant, but do so if you wish. I recommend Japanese eggplants for this dish. Long and thin, they are firmer and have fewer seeds than ...