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.

Ah, eggplants. Tricky, beloved, and often misunderstood ancient fruits of the nightshade family, with culinary roots as deep as their flavor. Long and striped, small and white, short and round -- ...

Eggplant is a fabulous staple to keep on hand to make a host of vegetarian entrees and side dishes — as long as you know how to properly prepare it. But it's important to know how to tackle each ...

With a fork, prick the eggplant all over so it can release steam while cooking. Lay directly on a grill grate or on an oven rack. (If using the oven, place a tray below the rack to capture any ...

Michelin-starred Chef Jonathan Benno's most popular recipe is Eggplant Parmesan and we have the full recipe for our readers. Chef Benno has three restaurants located inside the historic Evelyn Hotel ...

The flesh of eggplant is dry and fibrous, which makes it absorb oil (and even water) like a sponge. Most cooks add more oil while they are cooking it, to get it to soften. The result is a greasy dish ...

SAN DIEGO — When I worked at Palermo's in La Mesa this was a very popular item on the menu, it came with a side of Capellini tossed with Olive oil, Garlic, crushed Red Peppers, and Parmesan cheese.