My sister makes a delicious eggplant & zucchini gratin. She uses a lot of olive oil, good cheese, salt & pepper, a few other spices that satisfy her whim of the day (although this always includes fresh ground coriander)…and cream. … Continue reading
One of the easiest ways that I have found to cook fresh summertime eggplant, that doesn’t use a whole lot of olive oil. For one large eggplant, I usually probably use about a 1/4 to 1/2 cup of olive oil. … Continue reading
One of the few recipes I actually got from the chef before I left home. The eggplant was served as a salad on occasion in the little restaurant, and I couldn’t get enough of it. Before I left, I took … Continue reading
