To make the fried aubergine, cut the stalks off the aubergines and cut into 1cm/½in slices. Brush each aubergine slice with olive oil on both sides and season with salt and pepper. Heat 1 ...

Eggplant, known as aubergine or brinjal in different parts of the world, can be a really polarizing vegetable. People who cook it often know the little tricks and secrets to make it taste great.

Eggplant can last up to two days on the counter or up to about five days in the refrigerator if eggplant is stored correctly ...

From Nigeria to Senegal and everywhere in between, West Africa is home to a rich culinary culture that transcends national ...

Here’s how you can make this recipe at home. Cut the eggplant into medium-sized pieces. Sprinkle with salt and leave for 15 minutes. Rinse the cubes in running water and squeeze. Fry the ...

Many cooks are wary of preparing eggplant, which is all too often subject to the misconception that it is a finicky vegetable requiring many steps to cook. But, fear not—it's not as difficult a ...

Eggplant isn't one of the longer-lasting vegetables, so it can soften and grow mushy pretty quickly. Here's how to store it ...

Drain the pasta, reserving a cup of the cooking water. Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce. Preheat the grill.

There is no shortage of delicious eggplant recipes, so having them on-hand when they’re in season makes sense. In order to make sure they’re recipe ready, however, it’s important to know ...