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 ...

Oriental, Chinese and Japanese eggplant are long and slender with light purple or variegated markings. White eggplant are firmer and have less moisture, so they don`t lose their shape as much ...

It is said that cheese should never be paired with fish, but that is not always true... in fact, in some cases it pairs ...

Japanese Eggplant. September 16, ... Japanese eggplants are a longer, thinner variation of the common dark purple type but with thinner skin, smoother flesh, smaller seeds.

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 ...

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 ...

Using the tip of your knife, lightly score cut sides of 6 medium Japanese eggplants (about 1½ lb.), halved lengthwise, spacing cuts ¼" apart and creating a crosshatch pattern. Place, cut side up ...

Preparation. Step 1. Prepare barbecue (medium-high heat). Combine first 3 ingredients; add Asian sesame oil and toss to coat. Sprinkle with salt and pepper.

Ingredients. 2 eggplant, cut into 3cm cubes. 2 tbsp light-flavoured extra virgin olive oil. sea salt. 3 tbsp red miso. 2 tbsp caster sugar. 2 tbsp sake. 1 tbsp mirin ...