I would watch her make fried eggplant and this recipe follows the same exact version. You can put your own variation on it (I’ll share how below), but the premise is the same. The end result is ...

Add wine and cook until sauce tightens, about 3 minutes more. Stir in butter and, once sauce is creamy, season with vinegar and salt to taste. Cover to keep warm.

In this recipe I salt the eggplant slices, not to get rid of bitterness (modern eggplant varieties aren’t bitter) but to collapse the spongy texture a bit so the eggplant slices don’t soak up ...

About Stuffed Eggplant with Schezwan Sauce Recipe: A delicious Chinese dish with the goodness of mixed vegetables, eggplant, cottage cheese and a host of spices that would instantly spruce up the dish ...

Recipes published by Food & Wine are rigorously ... about 1 minute. Add the eggplant and stir-fry until browned in spots and just tender, about 5 minutes. Add the Chinese cooking wine and cook ...

Sri Lankan cuisine is diverse and packed with rich flavor, here’s how to make it from scratch with vegan ingredients.

While we love this recipe just as it’s written ... Working in batches, add the eggplant in a single layer and cook 5 to 6 minutes per side, using tongs to flip, until golden.

and like all recipes, it has been adapted by her along the way. Instead of being crumbed and fried, the eggplant sandwiches a bread crumb stuffing. Preheat the oven to 180˚C. For the sugo ...