--------------65A614DB796BAD2204BE3208 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit Hello, again, friends, This summer our eggplants are coming on strong. We have the traditional large American type (Black Beauty), plus the long Japanese, and the small white ones, which is, I suspect, where eggplant got its name in English. I have been makeing them up, sauteed, and then covered with a sauce of pomagranate molasses, water, garlic, and salt; also have been making a marvelous Moroccan dish with sauteed eggplant, honey, lemon juice, cumin, cayenne and salt. What a wonderful way the various Mediterranean cuisines have with eggplant! Do any of you out there have any favorite eggplant recipes to share? Ron --------------65A614DB796BAD2204BE3208 Content-Type: text/html; charset=us-ascii Content-Transfer-Encoding: 7bit <!doctype html public "-//w3c//dtd html 4.0 transitional//en">Hello, again, friends,
This summer our eggplants are coming on strong. We have the traditional large American type (Black Beauty), plus the long Japanese, and the small white ones, which is, I suspect, where eggplant got its name in English.
I have been makeing them up, sauteed, and then covered with a sauce
of pomagranate molasses, water, garlic, and salt; also have been
making a marvelous Moroccan dish with sauteed eggplant, honey, lemon juice,
cumin, cayenne and salt.
What a wonderful way the various Mediterranean cuisines have with eggplant!
Do any of you out there have any favorite eggplant recipes to share?
Ron --------------65A614DB796BAD2204BE3208--