This vegan eggplant dish, flavored with soy sauce, mirin and a touch of brown sugar, is a very popular home cooking dish in Japan. When chef and cookbook author Atsuko Ikeda makes it, she steams the ...

Kyma Chef Pano Karatassos said that eggplant stew has thousands of years of history — the vegetable originated in East and South Asia and traveled westward over time. Karatassos added that Greeks ...

Aubergine is one of those trusty vegetables (that's really a fruit) that adds bulk to a meal, absorbs flavours brilliantly, and is low GI, low calorie and contains negligible fat. It's a delicious ...

Food writer Emiko Davies shares recipes from her new cookbook, The Japanese Pantry, including one-bowl chicken teriyaki and a moreish salty-sweet dessert. Among the jars and bottles in your kitchen ...

Serve these flavorful grilled Japanese eggplant halves with warm brown rice for a great weeknight meal that comes together in just half an hour. Tender, sweet Japanese eggplant is a joy to cook and ...

Sugen Gopal, the brain behind beloved Malaysian-Singaporean street food restaurant Roti King, shares a spicy weeknight stew, ...