If you've spied eggplants at the farmers market labeled Italian and Japanese you should try cooking with both of these ...

This Japanese Eggplant recipe is a quick-cooking, deeply satisfying vegetable side dish served with Black Garlic–Tahini Dressing. It’s ready in just 30 minutes.

1 teaspoon light brown soft sugar. 1 teaspoon chile oil. 1 teaspoon peeled and finely grated fresh ginger. Pinch of fresh chives, finely chopped. DIRECTIONS ...

Using the tip of your knife, lightly score cut sides of 6 medium Japanese eggplants (about 1½ lb.), halved lengthwise, spacing cuts ¼" apart and creating a crosshatch pattern. Place, cut side up ...

Slightly Japanese in style, this dish highlights eggplant’s subtle flavour with charry smokiness and some sharp vinegar. The sesame gives crunch at the end but also adds a creaminess from the ...

Use a spatula to firmly press eggplant down; cook, undisturbed, until lightly charred and starting to soften, about 5 minutes. 3. Remove skillet from heat and transfer eggplant to a plate; set aside.