Baked eggplant (aubergine) halves filled with chicken mince and vegetable stuffing, topped with Parmesan cheese and ...

In a pan over medium heat add a lil olive oil and the garlic. Cook for 2 minutes. Add the remaining ingredients and bring to a boil, then reduce to a simmer. Cook for 4-5 minutes. Combine with the ...

There are a couple of tricks to getting perfectly crispy eggplant in the oven. Salting the eggplant slices. This draws out excess moisture, which prevents the eggplant from getting soggy. Preheating ...

First, slice the eggplants lengthwise in half. Then with a pastry brush, liberally brush each half (on both sides) with the extra virgin olive oil (and I do mean liberally slather it on!). Now with ...

Preheat oven to 500°F. Place eggplant slices on non-stick baking tray, baking mat, or parchment-lined tray. Lightly brush both sides of slices with olive oil. Alternately, you can brush each slice ...

This method is incredibly easy. With very little prep (and no peeling!), you’re rewarded with tender eggplant that you can use for any dish. It’s so versatile. Baked eggplant is a delicious side dish ...

At its best, eggplant is a creamy, earthy and addicting nightshade. At its worst, it’s a bitter rubbery grey sponge that you’ll never eat again, which is sadly many people’s experience. I’m here to ...

Eggplant is like a sponge: The more oil you add to the pan, the more fat it sucks up. Coating the eggplant with bread crumbs or batter helps to provide a barrier. Oven-baking instead of frying or ...

Italian dishes are always my favorite and that’s what’s on the menus as we grab a Bite with Belkys. Spread the diced eggplant in a single layer onto paper towels. Generously salt the eggplant and let ...

This dish is inspired by Tyler Florence's sausage rigatoni from his book, Tyler's Ultimate. I know what you're thinking: "You want me to eat fake sausage?" But it's actually not bad, especially ...