When you think of eggplant, one variety likely comes to mind. For Americans, it's the round, squat variety fittingly called the American eggplant (also known as the globe eggplant), but that's not the ...

Recipes, common varieties, and what to look for at the market. Serious Eats / Getty Images Despite what the eggplant emoji may suggest, European eggplants centuries ago did actually look like little ...

No brining, no salting, no fuss. Just tender (not chewy) and delicious eggplant using a method from chef Yotam Ottolenghi. Simply Recipes / Getty Images I love eggplant, whether it’s stir-fried, ...

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 vegan eggplant dish, flavored with soy sauce, mirin and a touch of brown sugar, is a very popular home cooking dish in Japan. When chef and cookbook author Atsuko Ikeda makes it, she steams the ...

Eggplant’s purple orbs have always called to me from the supermarket shelves, but I struggled with what to do with them. Then, in my thirties, I visited a small, family-owned Japanese restaurant in ...

Cooking eggplant can be tricky, but you can set yourself up for success by picking the right one at the market. One rule most chefs swear by is to always buy small eggplants -- either varieties that ...

If you like to buy locally grown produce, you should know that eggplant season here in Southern California runs from July through September. And If you’re as much of an eggplant fan as I am, you ...

To salt or not to salt — that is the fundamental eggplant question. Conventional cooking wisdom holds that you should always salt (and drain) eggplant before cooking. And there is some merit to this.