There’s something undeniably magical about Mediterranean cuisine—the way it blends simple, fresh ingredients to create bold and satisfying flavors. This Mediterranean Eggplant Bake is a perfect ...

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 ...

Our easy baked eggplant chips are crispy and full of flavor as well as being gluten-free and vegan, and they go well with any ...

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

Add canned diced tomato (drained). Cover and simmer for 15 minutes. Step 2: Meanwhile, prepare the eggplant: Preheat oven to 350°F (177°C). Slice eggplant into 1/4-inch rounds and sprinkle with ...

Sprinkle the seasoned bread crumbs over the tomatoes, and bake in the oven for about 7 minutes or until the tomatoes start to crack and the bread crumbs are crisp and toasted. Lay the eggplant ...

Heat the oven to 425 degrees ... Add flour to one bowl, eggs to another and panko to the third. Pat the eggplant slices dry. Dip each in the flour, and then the beaten eggs and finally the ...

Fudgy roasted eggplant adds a little “something something ... sugar and vodka to the baking tray around the eggplants. Return to the oven and roast for a further 10 minutes.

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 ...

Set up a charcoal grill for medium-high heat or preheat oven to 450 degrees. Cut 4 slits into each eggplant and slide ½ clove garlic into each slit. Roast eggplants directly on hot coals ...