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 ...

Eggplant Rollatini – tender eggplant slices filled with a creamy mix of ricotta, mozzarella, and Parmesan, then baked in ...

To make the hot honey sauce, combine all the sauce ingredients in a small bowl. Once cooked, drizzle the tofu and eggplant ...

add in your oil and then go in with the eggplant. Sauté until golden brown, then go in with your spices: the black paper, turmeric, curry powder and paprika. Continue to cook until fragrant ...

Divide the eggplant between the two sheets ... heat 2 tablespoons of oil in a large saucepan over medium heat. Add the onion and cook, stirring often until softened and translucent, ~8 minutes.

Eggplant Parmigiana Recipe: Baked eggplant layers with the goodness of olive oil, cheese and herbs, served with crispy garlic bread and rocket salad. Parmigiana is a Southern Italian dish. The ...

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Bake the breaded eggplant in a single layer until crispy. Add marinara sauce and a sprig of basil to a large saucepan.

I’ve instead roasted the eggplant in the oven, then continued to cook it with the dengaku glaze to caramelise and deepen the flavours. Serve it on rice with dressed mustard greens for a ...