Here’s a delicious recipe for Italian stuffed eggplant that can be used for a wonderful and satisfying dinner. It is full of wonderful flavors and is very easy to make. This type of recipe is popular ...

VEGETARIAN FLAVORS: Nutritious bulgur takes a leading role in this dish that can be made ahead of time By IVY MANNING Special to The Oregonian On any given weekend, you'll find me elbow to elbow ...

Let’s cook something that makes the whole kitchen smell like happiness. Whether you’re rolling up stuffed shells or layering ...

Soak eggplant in ice water for about 15-20 minutes. Remove, drain and completely dry eggplant. Divide the Mozzarella into 8 equal portions and sprinkle it inside the slits of the eggplant.

Lisa DeJong/The Plain DealerRolled and Stuffed Eggplant Parmesan, made by chef Ed Ripepi of Verso restaurant, at the Fabulous Food Show. For many who celebrate holidays in the Italian tradition ...

Remove stems and cut the eggplants in half. Place them in a large pot of water and bring to the boil. Simmer for about 20 minutes. Remove when flesh is soft, drain and leave to cool.

Community Food As my Aunt Mary was departing her summer house in Maine, she left me there with some vacation inspiration. Walking out the door, she remarked, “Oh, there’s some baby ...

Stuffed baby eggplant4 small eggplant10 baby portobello mushrooms, sliced1 medium yellow onion, chopped3 cloves garlic, peeled and chopped1/4 cup chopped fresh Italian parsley, divided6 Roma ...

There's an infinite array of ingredients with which to make Mediterranean stuffed eggplant. You can go the Moroccan route with chermoula and lamb, the Lebanese with spiced beef and onions, the Greek ...