Love fried eggplant but hate when it turns into an oil sponge? Say no more! In this article, we reveal foolproof tricks to ...

Pat dry with paper towels. Make the tomato sauce: Heat 2 tablespoons oil in a medium pan over medium-low heat. Add garlic and cook until translucent, about 1 minute.

Then, I had to dry out the bread ... and then left to simmer while I fried the eggplant. After all that, I still had to layer the sauce, eggplant, cheese, and fresh basil and bake the whole ...

Coat it with dry cornflour and deep fry ... Now add stock and adjust the seasoning and give a touch with corn flour. 5. At last add the fried eggplant, toss it well in sauce, sprinkle with spring ...

Sri Lankan cuisine is diverse and packed with rich flavor, here’s how to make it from scratch with vegan ingredients.

In this recipe I salt the eggplant slices, not to get rid of bitterness (modern eggplant varieties aren’t bitter) but to collapse the spongy texture a bit so the eggplant slices don’t soak up ...