This simple recipe for baba ganoush with roasted eggplant uses few ingredients and is ready to serve in under an hour.

1 (28-ounce) can fire-roasted crushed tomatoes (organic ... Spoon on another 1 cup sauce and layer on the remaining eggplant. Cover with the remaining sauce, spreading it evenly, then sprinkle ...

One cup of cubed raw eggplant is only 20 calories ... Place the quinoa and bulgur in a large serving bowl. Stir in the roasted eggplant and onion. Add the grape tomatoes and pine nuts.

1. Preheat the oven to 425°F. On a rimmed baking sheet, toss the eggplant with 1 teaspoon of the salt and add ½ cup of the oil to coat. Spread evenly and roast, shaking once midway through ...

Eggplant was an important vegetable in the Old World, with roots that reach back to their first known cultivation in fifth-century China. How it ended up on American dinner tables depends on whom ...

The cheat in Susan Vu’s Roasted Eggplant With Cheater Sichuan-Style Pork is using ground pork rather than preparing and then slicing or shredding pork hind leg or belly, which are typically used ...

Arrange the eggplant on a baking sheet in one layer and roast until browned and tender, flipping halfway through, about 25 minutes. Let cool. Meanwhile, cook the celery in a small pot of boiling ...

When it's roasted, eggplant flesh turns crispy and glazed on at least one side with a soft, gooey center. To optimize the crispy, roasted factor, place these eggplant wedges cut sides down on a ...