Eggplant, a member of the nightshade family, comes in many shapes and sizes. The regular, oval-shaped eggplant should be salted before using; the football-shaped Sicilian eggplant has fewer seeds and a more custard-like texture; small Italian eggplants are good for roasting whole; and the seedless, zucchini-shaped Japanese eggplant is perfect for stir-frying.Read More
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This is one of my favourite dishes to serve with grilled chicken. It also works well as part of a vegetarian Indian meal. I would add a chickpea dhal and tomato and onion salad. As a main, serve over steamed rice or red lentils.Read More
I prefer to use the long Japanese eggplants in many dishes. They do not need to be salted beforehand, and they cook quickly. This dark, sensuous dish makes a sensational accompaniment for simply prepared fish or chicken.Read More