Things are winding down at my local farmers market. Gone are the tomatoes and tender lettuce greens, the fragrant basil and sweet corn. But just last week I saw a pile of purple and white streaked ...

The flesh of eggplant is dry and fibrous, which makes it absorb oil (and even water) like a sponge. Most cooks add more oil while they are cooking it, to get it to soften. The result is a greasy dish ...

Grilling is a popular way to prepare eggplant in Greece, Italy, Turkey and beyond, since eggplant's creamy, tender flesh takes well to smoke and char. Unfortunately, grilled eggplant can easily turn ...