It's perfect for a party because you can make it in advance. You can cut it into bits and make a nice little appetizer with it, or you can just serve it as a cold side dish.
Amazing -- I beat Mark Zuckerberg at something. In 2011, the billionaire Facebook creator made a one-year pledge to consume meat only from animals he had killed or slaughtered himself. He posted his kills on his Facebook page, of course. But then he caved on his promise after only a few months. I'm sure Zuckerberg made his pledge in good faith. Turns out writing code and raking in millions is easy for him. Killing dinner is hard. I suspect it'd be hard for most of us.
Here's a tasty roasted eggplant recipe that's perfect for the Autumn season: Japanese eggplant is topped with spicy harissa sauce, sweet coconut oil and fresh orange zest for the perfect appetizer or snack.
I never liked Eggplant Parmesan growing up. My mother would cut thick slices, cover them in bread crumbs, bake them, and then add Hunt's tomato sauce from a can and not nearly enough cheese for my taste.
What makes this delicious kuku different from other stuffed egg casserole dishes, is that it uses a little lime juice, flour, and baking soda. This is definitely one of my new top additions to my weekend brunch menu and I think you might want to add it to yours!
Welcome to the fifth installment of "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You...
I first tasted Georgian food as an exchange student in Moscow. This was one of my favorites, the tender fried eggplant forming a finger-friendly pocket around its pungent filling, nutty and creamy and herbal in a way I'd never experienced before.
Eggplant is one of those unique vegetables -- alone it doesn't taste like much (plus it's not really good raw), but cooked with seasonings it takes on...
You're both young, hot, meatless and madly in love. You decide to live happily, meatlessly ever after. Congratulations. But first, the wedding.
Every Friday, KitchenDaily's editors select a question from our Facebook fans and answer it in this weekly column. This week, we explain the misconcep...
I decided to do something very different to make a ratatouille creation that is structurally beautiful, delicious, a bit more healthy in nutrients and fiber, and fast and easy to cook.
Food is definitely identity. It was a Frenchman after all who said: "Tell me what you eat and I'll tell you what you are." Really? He must hav...
Don't go out and buy pre-breaded, frozen eggplant slices, slap some cheese and sauce on it, then serve it up. You can do better than that. Much better. Here's a recipe for you.
For the past year, Amanda Hesser, Merrill Stubbs and their team at Food52.com have been running weekly recipe contests, whittling down dozens of reade...
In today's show, we make Pasta alla Norma, the recipe for which we found in The Geometry of Pasta, a book from our friends at Quirk Publishing, anothe...
If you love "Eggplant Parmesan" as served in most Italian restaurants, you are in for a treat, because this simple grilled version just runs circles around it.
Truth be told, there are many versions of Eggplant Parmesan. This classic dish seems to have a lot of culinary fans, and now during the height of summ...
In this moment, I have to stop bemoaning the oil spill I can't control and be grateful for nature's benevolence, the everyday miracle of this eggplant right before me.
Wave the flag, light the sparklers, and start the grill. Here are links to some recipes and tips on how to amp up your Fourth of July.
What will happen when farmers shift to the two-gene variety of Bt cotton? As a matter of fact, we know the answer quite precisely based on past experience with drug-resistant pests.
On Sunday, twelve foodie hopefuls kicked off the first installment of The Food Obstructions' monthly cook-off by gathering at The Gutter, a Williamsburg bowling alley.
