Cook with the freshest eggplants that are firm and medium-sized with glossy, blemish-free skin. Salting an eggplant gets rid ...

Recipes, common varieties, and what to look for at the market. Serious Eats / Getty Images Despite what the eggplant emoji may suggest, European eggplants centuries ago did actually look like ...

The traditional deep blackish-purple eggplant, curvaceous, shiny and elegant, is the eggplant of our youth, the only eggplant, it seems, there was for years on years. But no more. Move over, dear o… ...

To bake a whole eggplant, first pierce the skin with a fork the way you would a baked potato. After about 30 minutes in the oven, you can scoop out the insides and stuff the eggplant, or mash the ...

Asian eggplants have fewer seeds and thinner skins than the European types and are predominantly long and thin, up to 1½ feet long, but as little as 1 inch or so in diameter.

American or Globe Eggplant. Fat and deep purple, globe eggplants (a.k.a. American eggplants) are the variety you’ll typically see year-round in grocery stores.

Japanese eggplant and Chinese eggplant: A long, narrow variety. Japanese eggplant has a deeper purple color while Chinese eggplant is more of a lavender color.

Eggplant, the versatile purple nightshade, has long been central to both Italian and Italian American cuisines. (Ms. Rito and Mr. Tacinelli’s very first conversation was about caponata, the ...

Eggplant, also known as aubergine, is a dark purple vegetable in the nightshade family. Other nightshades include tomatoes, potatoes, and peppers. Eggplant has a mildly bitter taste and a sponge ...