Eggplant, also known as aubergine, is a member of the nightshade family and shares its botanical lineage with tomatoes and potatoes. This strikingly diverse fruit, often mischaracterized as a vegetable, boasts a storied history. In the 1600s, eggplants were intriguingly known as ‘mala insane‘ or ‘mad apples,’ suggesting that consuming them might lead to insanity....Read More

Just like it says. Easy. Part of the key to “easy” is selecting longer, narrower eggplants such as Japanese, Chinese, or the longer Italian eggplants. These cut into shapes that lend themselves to skewering readily and have tender skins. Using orange juice, lemon juice, or wine to marinate adds big flavor, and if you use...Read More