Use High Heat: Roast at 400–425°F (200–220°C) to ensure the eggplant caramelizes and gets crispy on the outside while staying ...

This eggplant and tomato dip quickly became a staple at my dinner parties, not only because of how good it tastes but also ...

Sharing a trio of cool appetizers, we couldn’t decide which was best: the dolma, with its herbed rice filling tucked into tender grape leaves; the puree of beets, yogurt, and garlic; or the ...

Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs. Heat 2 tablespoons olive oil in over medium heat. Sauté ...