Add Yahoo as a preferred source to see more of our stories on Google. Credit: Photo: Alex Lepe; Food Styling: Ola Wadley Credit: Photo: Alex Lepe; Food Styling: Ola Wadley This article may contain ...

First of all, make sure the eggplant's texture is firm, the skin is shiny and smooth, without dents or brown spots, and that the weight is proportionate to its size. The quality of the eggplant, in ...

Whether you roast, grill, fry, or bake it, eggplant is a staple for myriad classic dishes, including eggplant Parmesan and ratatouille. Although it might appear tough, eggplant is extra sensitive to ...

Cook's notes: Make sure you cut eggplant slices thinly and evenly. If you have a mandolin slicer, that is helpful. Preliminaries: Heat oven to 350 degrees. Pre-bake eggplant: Arrange the eggplant ...

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

A common problem with the eggplant is that it begins to turn brown on slicing. How to keep it from discoloring? May Lee and Sincere Hui will tell you the tips in keeping the fresh look of a cut ...