Middle Eastern Eggplant

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Ancients believed the eggplant-like the tomato-to be poisonous, and many Americans still harbor a subliminal aversion to this noble fruit-vegetable that remains a mainstay of Middle Eastern cooking. As the cuisine of Armenia, Greece, and Turkey grows increasingly popular in our large urban centers, the eggplant promises to be rescued from semi-obscurity.

In his superb Gold Cook Book°—"must" for every kitchen shelf-Louis De Gouy tells us to "select eggplant by i