Heat a bit of oil in a skillet over medium-high heat, and cook until golden and tender. Be careful not to crowd the pan, ...

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 ...

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 ...

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.

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… ...

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.

Scarlet eggplants are the wilder cousins of the ubiquitous purple oblong eggplants found everywhere, and they're starting to show up in more places in the U.S. A D.C. chef shows us how we can use ...

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 ...

This slender and long eggplant, deep purple in color, has a thinner skin that means it doesn’t require peeling. It cooks quickly, taking on a tender texture and sweet flavor.

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.