This Mediterranean-style Roasted Eggplant Recipe brings out the natural aromas of eggplant with a simple mix of olive oil and ...

Let’s reduce food waste! 1. Cut the eggplant in half. Slice the flesh inside each half into cubes with a knife and scoop out the cubes, leaving about 1 cm from the edge. Keep the skin.

1. Toss cut eggplant in ¼ cup salt. Let sit for 15-20 minutes in a strainer to remove bitterness and water from the eggplant. 2. Combine all ingredients for sambal in a mortar and pestle and ...

Bon Appétit! Heat ¼ cup of the oil in one or, better, two large skillets. First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof ...

Transfer to a sheet pan; season with salt. While chicken marinates, prick eggplant all over with a fork. (If eggplant is more than 1 ½-inches thick, halve lengthwise to speed cooking.) ...