Things are winding down at my local farmers market. Gone are the tomatoes and tender lettuce greens, the fragrant basil and sweet corn. But just last week I saw a pile of purple and white streaked ...

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 -- ...

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 ...

Chinese style eggplant with garlic sauce is loved for its soft texture and deep savoury flavour, but how the eggplant is ...

It’s hard to imagine my late summer kitchen without eggplant. Strolling the farmers markets, I can’t hold back and pile my basket with eggplant in all shapes and sizes — black, thin and footlong; ...

Many people are afraid of eggplant because they don’t know how to cook it, but if this week the Seattle Kitchen Show, you all the tools you’ll need to make the best fall eggplant recipes. Show host ...

Vegetables are versatile, but boiling or steaming won't bring out their full potential. Here's 10 other ways to cook veggies ...