EditorialBeef with eggplant caviar, black sesame sauce and mint at Des Terres, a corner bistro in the rapidly gentrifying district of Belleville in Paris, June 27, 2023. (Joann Pai/The New York Times)
EditorialBeef with eggplant caviar, black sesame sauce and mint at Des Terres, a corner bistro in the rapidly gentrifying district of Belleville in Paris, June 27, 2023. (Joann Pai/The New York Times)
EditorialEggplant pasta with anchovy bread crumbs and capers, in New York, Aug. 4, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialSlow-cooked lamb shoulder with green beans is served with tomato salad and smoky eggplant flatbread in New York, Aug. 4, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialGrilled eggplant with sea urchin, fried chicken skin and poached cherry tomatoes served at Kono, a new yakitori restaurant in Manhattan’s Chinatown, July 19, 2022. (Colin Clark/The New York Times)
EditorialCrispy polenta with marinated eggplant, a one standout dish at Boia De restaurant, in Miami, on June 15, 2022. (Scott Baker/The New York Times)
EditorialHummus, charred eggplant, muhammara and grilled manouche at Ojai Rotie, a French-Lebanese patio restaurant, in Ojai, Calif., June 22, 2022. (Michelle Groskopf/The New York Times)
EditorialSpiced eggplant, tomatoes, eggs and herbs go into the recipe for Spiced Eggplant and Tomatoes with Runny Eggs, in New York, Sept. 1, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialClockwise from top left: eggplant, okra, Gullah rice and grilled chicken at Gilliard Farms in coastal Brunswick, Ga. on July 31, 2021. (Rinne Allen/The New York Times)
EditorialPalestinians prepare a traditional meal known as "Fatet al-Ajer" in Khan Younis in the southern Gaza Strip, Khan Younis, Gaza Strip, Palestinian Territory - 15 Jul 2021
EditorialThe feast Nadia Hamila plans for Eid al-Adha this year, which includes lamb mechoui, center, surrounded on the plate by grilled eggplant in a chermoula marinade with bread and Moroccan salads like the ones here: carrot salad, tomato salad and roasted red pepper salad, in London, July 10, 2021. (Lauren Fleishman/The New York Times)
EditorialGochujang-glazed eggplant with fried scallions, in New York, Sept. 22, 2020. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialChintan Pandya at Dhamaka, the Manhattan follow-up to his acclaimed Queens restaurant Adda, in New York, Nov. 29, 2020. (Jenny Huang/The New York Times)
EditorialSenegal’s national dish, thieboudienne, is seasoned fish served with rice in a tomatoey sauce with cabbage, eggplant, and carrots, in Dakar on March 26, 2014. (Nichole Sobecki/The New York Times)
EditorialSwordfish with twice-cooked eggplant and capers, in New York, Sept. 22, 2020. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)