Totally Eggplant Cookbook
by Helene Siegel and Karen Gillingham
Description
The smoky, savory eggplant does it all—grill it, fry it, stuff it, roll it, bake it, or roast it! A world traveler, the adventurous aubergine figures prominently in many ethnic cuisines, including French, Italian, Greek, Middle Eastern, Indian, and Chinese.
Ten Speed Press
(April 01, 1996)
(April 01, 1996)
