The process—three days in the press, two days in vinegar, and two weeks smothered in olive oil—rendered the eggplant tender even though it had never been cooked. After several batches ...

Just slice the eggplants lengthwise and grill until they become soft. For the filling, combine vegan ricotta cheese with ...

Or, try mixing soy sauce, rice vinegar, fresh garlic and ginger. Once the eggplant comes off the grill, you've got another ...

While the eggplant steams, mix together the miso paste, sesame oil, pepper flakes, rice vinegar, and brown sugar in a small bowl. You can taste the sauce and adjust the salt as needed. Try this ...

Mix the cooked eggplant and the sauce at least 30 minutes ... Stir in the soy sauce, rice wine, chilli oil, vinegar, sugar, salt and about three-quarters of minced spring onion.

Place eggplant slices on a large rimmed baking sheet ... Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside. Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl ...

grain vinegar and water. Close the jar and refrigerate for about 3 hours. 2. Mince the naganegi long onion and ginger. Cut the eggplant into strips. 3. Stir-fry the eggplant in a frying pan with ...

This Italian veggie sheet bake is an excellent meal to make when you need some veggies and don't want to fuss during lunch or ...