Cut the aubergines in half lengthways, score their flesh with a small knife, then drizzle over half the quantity of olive oil. Put the aubergines on a baking sheet and bake them in a preheated 200°C ...

A cousin of baba ganoush, this smoky aubergine dip, known as mutabal, is enriched with thick yoghurt and nutty tahini, said Salma Hage. It's creamy and indulgent, and is decoratively topped with olive ...

1. Preheat the oven to 200°C fan. Pierce the aubergines all over with a knife to stop them from bursting and place in a deep ...

Famed chef and restaurateur Daniel Boulud stops by TODAY and shares his recipe and tips for making aubergine confit that transforms the eggplant into an elegant and healthy appetizer. After 46 years, ...

If parmigiana and lasagne had a baby, it'd be these aubergine roll ups stuffed with a delicious cheesy noodle filling and baked in tomato sauce until golden - heaven! To make the sauce, heat the olive ...

Brush the cut side with olive oil and sprinkle with salt. Grill the cut side down until lightly browned and cooked all the way through. If the eggplants brown too quickly, turn them over and finish ...

Do I really need to salt aubergines and courgettes before cooking them? Recipe books give conflicting advice about this when it comes to making ratatouille - some say you should, but others disagree.