Cut your eggplant into rounds ... around 20 m inutes. Lay half of your eggplant in the bottom of your gratin baking dish. Cover with the tomato mixture and add a second layer of eggplant.

Cut the eggplants lengthwise into half-inch ... In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves.

Now take the purple eggplant and the zebra eggplant, cut them in half (4) and score the flesh in a grid pattern (5). Place ...

These make a fab lunchtime dish, or serve with other salads and pulses as a centrepiece for an all-vegetable feast. Leftovers ...

Cut 4 slits into each eggplant and slide ½ clove garlic into ... Generously spoon ezme over each half and top with dollops of whipped yogurt. Finish with a sprinkle of Aleppo pepper and sumac ...

Cut off calyx from eggplant and cut into eight wedges lengthwise ... Leave in this state for about half a day. It is done when eggplants turn soft and somewhat translucent. After this stage ...