For a long time, eggplant was my white whale of summer produce. It was always delicious when I had it in restaurants, but I struggled to get the texture just right when cooking it at home.

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake ...

It's also notorious for absorbing oil when it's fried, but that's not a problem with this recipe, where the eggplant is steamed. Mix the cooked eggplant and the sauce at least 30 minutes before ...

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To make the hot honey sauce, combine all the sauce ingredients in a small bowl. Once cooked, drizzle the tofu and eggplant ...

Add onion and garlic and cook for 2 minutes ... Step 2: Meanwhile, prepare the eggplant: Preheat oven to 350°F (177°C). Slice eggplant into 1/4-inch rounds and sprinkle with salt and garlic ...

I’ve instead roasted the eggplant in the oven, then continued to cook it with the dengaku glaze to caramelise and deepen the flavours. Serve it on rice with dressed mustard greens for a ...

Fudgy roasted eggplant adds a little ... Return to the oven and roast for a further 10 minutes. Drizzle over the cream and cook for another 5 minutes, or until the sauce is bubbling and the ...