Eggplant Bourguignon Inspired by the classic French dish, large chunks of eggplant stand in for beef chuck in this vegan iteration. Use any kind of fresh and dried mushrooms that you can find and ...

Roasting veggies brings out so much flavor in them. Plus, it's a much easier, mostly hands-off way to cook. Throw them on a ...

Getting your recommended daily dose of vegetables can be hard, but these vegetable casserole recipes make it easy and ...

Cook quinoa according to package instructions. Preheat the oven to 425 degrees F. Toss the broccoli and eggplant with garlic and 2 tbsp avocado oil. Toss the tempeh with coconut aminos and 1 tbsp ...

Eggplants come in various shapes and sizes, with glossy purple being the most common hue. Come summer, when the nightshade is in season, you can also find white, green and striped varieties, each ...

For a long time, eggplant was my white whale of summer produce. It was always delicious when I had it in restaurants, but I struggled to get the texture just right when cooking it at home.

And if you’re frustrated with the results of sautéing and baking, try steaming: In about 10 minutes, strips of eggplant are rendered silky in Hetty Lui McKinnon’s recipe for liang ban qie zi ...

I made eggplant Parmesan using recipes from Bobby Flay, Giada De Laurentiis, and Ina Garten. Flay's recipe was the most complex and time-consuming, but I ended up loving it the most.

While eggplant can be a divisive ingredient, when treated right, it’s downright delicious. And summer through early fall, they are at their peak. Whether you love it and are looking for new ways ...

1½ to 2 pounds (3 medium) eggplant, peeled and diced 1 small yellow onion, chopped 3 cloves garlic, minced 3 cups canned tomato sauce 2 cups fresh ripe tomatoes, seeded and diced 1 teaspoon sea salt ...