I love eggplant, whether it’s stir-fried, grilled, stewed in a curry, tossed into pasta, or puréed into baba ganoush. But I don’t always have the best luck cooking it at home.

Key Takeaways Cook with the freshest eggplants that are firm and medium-sized with glossy, blemish-free skin. Salting an eggplant gets rid of bitter juices and helps make the flesh firmer for ...

Eggplant has been cooked around the world by many cultures. Take a look at our guide on how to select, prepare, and cook this delicious produce just like a pro.

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. I ...

"Roasted eggplant is one of life's sheer pleasures," Ree Drummond says, and we couldn’t agree more. That's why we've rounded up the best eggplant recipes to make all summer long.

Add half the eggplant and cook, stirring occasionally, for about 5 minutes, or until brown on both sides. Remove with a slotted spoon and drain on paper towels or a clean brown paper bag.

This bulbous berry—yep, it’s a BERRY—can be challenging. But once you know how to cook eggplant properly, we promise you’ll fall in love.

The eggplant should feel heavy for its size and the color should be bright. To avoid bitterness, choose smaller fruits, as they tend to become bitter with age and growth.

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 ...

Then I came across an Ottolenghi recipe for Roasted Eggplant with Anchovies and Oregano in one of his many excellent books, Ottolenghi Simple. He has you cut the eggplant into thick slices, season ...