Finally, cook your eggplant until it’s golden brown and creamy. “You really want it to be fall-apart tender, all the way ...

No, so don’t even think about simply sticking a whole eggplant in your freezer! Due to its high water content and flesh that's quick to oxidize (turn brown) when sliced, we don't recommend ...

As Bastianich says, this is the time to go for the best ricotta you can find: whole milk and as fresh as possible. Of course, ...

This is based on a dish I ate at Shofama. I have untraditionally paired it with brown rice as I like its nutty flavour with the meaty eggplant dish.