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4 to 6
Easy
35 min
By Rich Landau and Kate Jacoby
Published 2013
Calling all eggplant skeptics: you have to try white eggplant. The soft, sweet flesh is so melt-in-your-mouth tender that it will erase all of your nightmares of bitter, seedy, chewy purple eggplant. Here is a Catalan-style recipe from our tapas-hopping trip to Barcelona and Mallorca. You can substitute Japanese eggplant in this recipe, but make sure to buy the freshest eggplant possible. Any sign of wrinkles on the skin? Just move on.
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