A note from David Goforth:
"I
am getting a lot of questions about how to cook a white eggplant. The answer is
the same as a black eggplant. In fact once you peel it, the only way to tell
the difference is that the white eggplant tastes better. When I cook
eggplants, I generally dice them very small (1/4 inch or so) and fry then in
olive oil. I sometimes add a little balsamic vinegar once they start turning
brown. Then I add diced tomatoes which hold the dish together. Finally, I
generally add cheese. The cheese is optional. Parmesan cheese does great but I
have used others. "
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