On Saturday morning I went to the Ventura Farmers Market and, as it is the harvest season, I bought more than we can use. I was a sucker for these 2 inch baby eggplants - bright shiney purple. I'll have to hurry and use them because they are getting duller. And then when I was browsing through Mother's cookbooks, I ran across a recipe for "Tiny Eggplants in Tomato Sauce" from the Periyali Greek cookbook. Perfect. I'll have to try to do it tonight.
And then I was browsing
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Mandy bought some of those small eggplants (are they called indian eggplants?) and we were planning on doing them with basil and maybe vindaloo sauce. What sauce do they usually use with them anyways?
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