Decades of reporting on the local food scene has taught me the perils of claiming that an establishment is the only one on Long Island serving a particular cuisine. But if there’s somewhere besides ...

Cut the aubergines in half lengthways, score their flesh with a small knife, then drizzle over half the quantity of olive oil. Put the aubergines on a baking sheet and bake them in a preheated 200°C ...

A cousin of baba ganoush, this smoky aubergine dip, known as mutabal, is enriched with thick yoghurt and nutty tahini, said Salma Hage. It's creamy and indulgent, and is decoratively topped with olive ...

From sticky soy chicken to a smoky aubergine chilli, these recipes prove you don’t have to choose between hearty and ...