When properly prepared, eggplant is irresistible in dishes like a Ratatouille Tart and Sheet-Pan Eggplant Parmesan. “Eggplants are a sponge for flavor,” says Vera Fabian, a farmer and the co-owner of ...

Ah, eggplants. Tricky, beloved, and often misunderstood ancient fruits of the nightshade family, with culinary roots as deep as their flavor. Long and striped, small and white, short and round -- ...

Add Yahoo as a preferred source to see more of our stories on Google. Eggplant parmesan served in a rectangle baking dish - Vladislav Chusov/Getty Images There's nothing quite like a perfectly ...

Salting vegetables before cooking them is a great way to draw out water, making for a better texture and more condensed flavor. This step is often done with vegetables with high moisture content, like ...

Things are winding down at my local farmers market. Gone are the tomatoes and tender lettuce greens, the fragrant basil and sweet corn. But just last week I saw a pile of purple and white streaked ...

This recipe from the second volume of Mastering the Art of French Cooking is nontraditional but very Julia Child, with her famous love of cocktail […] ...

While there are many ways of making ratatouille (pronounced rat-a-TOO-ee), I like to cook the eggplant and zucchini separately to maintain their integrity. This is not a quick dish to make, but it’s ...