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
I have to tell you, this is one of my favorite meals to make. After the first few runs, you learn what works for you, and what doesn’t. We lost many pizza shells the first few times. Sad, sad. But, … 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
