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magazine eggplant red peper and fontina panini with spinach salad
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Cooking
This bulbous berry—yep, it’s a BERRY—can be challenging. But once you know how to cook eggplant properly, we promise you’ll fall in love.
Alex Beggs
Cooking
With varieties like globe, fairy tale, and graffiti, eggplants come in all shapes and sizes.
Rebecca Firkser
Cooking
It also has toasted walnuts, lots of mint, and a drizzle of sweetness on top.
Aliza Abarbanel
Cooking
Embrace the dip-as-dinner lifestyle, starting with this sweet and sour eggplant number.
Alex Delany
Cooking
We're all about the Eggplant with Cashew Butter recipe at Drifters Wife, one of BA's Hot 10 Best New Restaurants of 2018.
Aliza Abarbanel
Culture
A revelatory technique turns blah eggplant into something fancy enough for company.
Belle Cushing
Cooking
It’s so good, I plan entire dinner parties around it.
Alex Beggs
A recipe for preserving eggplants by roasting them slowly in olive oil and jarring them with basil or mint
Alison Roman
Cooking
Summer blazes on, which means we're inviting eggplant, tomatoes, and corn to dinner tonight.
Chris Morocco
Cooking
A fast, satisfying way to make eggplant taste delicious.
Brigid Washington
Cooking
Brad Leone, the Bon Appétit test kitchen manager, is an expert at picking out perfect produce. This week, he's telling us how to find and buy the best eggplants.
Rochelle Bilow
Cooking
If every eggplant were glazed with miso, the world would be a better place.
Hilary Cadigan
Cooking
Seven new recipes, tons of tips and tricks. Grab your tote bag.
Bon Appétit Staff & Contributors
Cooking
Everything you need to know about eggplant, and some things you don't.
Alex Beggs
Cooking
Here are five other ways to make it worth the cabinet space.
Alexis deBoschnek
Cooking
Yes, you can make homemade pasta on a weeknight.
Ella Quittner
techniques
Nobody likes bitter-tasting eggplant—are you making any of these common eggplant cooking mistakes?
Rochelle Bilow
techniques
Fight for good eggplant parm with these insider tips. Be the change you wish to see in the world.
Alex Delany
Culture
According to your votes for which Chris Cosentino recipe we should reveal, yes you do
Julia Bainbridge
Culture
Say no to gritty, soggy salads!
Molly Baz
Cooking
It keeps in the pantry, cooks up in no time, and is delightfully chewy.
Hana Asbrink
Cooking
Enjoy it warm, cold, or at room temp.
Hana Asbrink
Campbell's
Culture