If you've spied eggplants at the farmers market labeled Italian and Japanese you should try cooking with both of these ...

EGGPLANT. 1 cup unbleached all-purpose flour. Salt. Freshly ground black pepper. 4 Japanese eggplants, unpeeled, cut into 3/4-inch-thick slices. 1/4 cup extra-virgin olive oil ...

Bake about 45 minutes to 1 hour until very soft. Cool, then scrape the flesh and discard the skin. With a knife (a food processor breaks it down too much), finely chop the eggplant to a fine texture.

But just last week I saw a pile of purple and white streaked Japanese eggplant. And at the next farmer’s stand, I spotted bulbous fat purple Italian eggplant.

1 teaspoon light brown soft sugar. 1 teaspoon chile oil. 1 teaspoon peeled and finely grated fresh ginger. Pinch of fresh chives, finely chopped. DIRECTIONS ...

American or Globe Eggplant. Fat and deep purple, globe eggplants (a.k.a. American eggplants) are the variety you’ll typically see year-round in grocery stores.

I grew up with two types of eggplants: big, almost black Italian eggplants, and tiny, almost black dried eggplants. My mother’s family came from Syria, and her two preparations were recipes from ...

This Japanese Eggplant recipe is a quick-cooking, deeply satisfying vegetable side dish served with Black Garlic–Tahini Dressing. It’s ready in just 30 minutes.