There’s something undeniably magical about Mediterranean cuisine—the way it blends simple, fresh ingredients to create bold ...

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake ...

Though most commonly recognized by its deep purple color, the eggplant comes in a variety of hues and shapes and is grown ...

A 2019 study suggested that eating foods containing anthocyanins (found in eggplant) helps to reduce inflammatory markers that increase the risk of heart disease. While current studies are ...

It was quite tedious to make Flay's version of eggplant Parmesan. Before starting, I roasted some red peppers in the oven. Then, I had to dry out the bread, pulverize it into crumbs with a food ...

Jewish foods are relentlessly symbolic ... Turkish stuffed dried eggplant. It’s a dish that’s famous in the southern Turkish city of Gaziantep, where dried vegetables are a specialty and ...

In Italy, eggplant rollatini — the dish I’m interviewing ... “It’s a favorite,” she says. I’m Joe, the Food and Dining editor of The Post and the author of this weekly column on ...

Coat an 8-by-11 1/2-inch baking dish with cooking spray. To prepare eggplant: Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites with water in a shallow dish until frothy.

Eggplant or aubergine – whatever you call it, this is one tasty nightshade. It’s as at home in lasagne as it is in baba ganoush, as delicious with lashing of spices as it is with yoghurt. We’ve ...

Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host, Wendy Snyder, in for ...

Try this eggplant and anchovy dip with bruschetta or lettuce cups. Photo / Babiche Martens This impressive eggplant and anchovy dip is perfect for platters, salads, or crunchy lettuce cups.