Tuesday, September 23, 2008

Ingredient of the Day: White Eggplant

It is always fun to see what you can grow in other parts of the world. While I was in Michigan I was exploring new territory and new produce. One of the incredible things I saw there was the ghostly vegetable known as the white eggplant. What strange sight to behold.

White eggplant is softer and has a milder flavor than its purple counterpart. One of my favorite dishes to make with them is Mousaka or Melenzalata. Because the white eggplant has fewer seeds, the dish will actually come out beautifully and even better than the same dish made with the purple variety. Give them a try.

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