I love eggplant, whether it’s stir-fried, grilled, stewed in a curry, tossed into pasta, or puréed into baba ganoush. But I don’t always have the best luck cooking it at home.

For frozen eggplant that tastes as close to fresh as possible, bonus points if you can stock up at the farmer's market when they're at their best, which is late summer to early fall in most areas ...

Add half the eggplant and cook, stirring occasionally, for about 5 minutes, or until brown on both sides. Remove with a slotted spoon and drain on paper towels or a clean brown paper bag.

Yet, New Jersey is number one for eggplant production and, according to Napolitano, grows about 66% of the world’s eggplants because the state’s southern area offers the well-drained, sandy ...

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.

The eggplant should be firm to the touch with just a bit of give. Also, this is the literal perfect season for eggplant, so if you're reading this and now suddenly craving it — go get some!

Pat eggplant dry using paper towels, and add 2 eggplant halves, cut sides down, to the skillet. Reduce heat to medium, and cook until flesh is golden brown, 3 to 4 minutes. Transfer to a plate.

And if you’re frustrated with the results of sautéing and baking, try steaming: In about 10 minutes, strips of eggplant are rendered silky in Hetty Lui McKinnon’s recipe for liang ban qie zi ...

Then I came across an Ottolenghi recipe for Roasted Eggplant with Anchovies and Oregano in one of his many excellent books, Ottolenghi Simple. He has you cut the eggplant into thick slices, season ...