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Here in theSan Joaquin Valley, the eggplant season is in full swing. At our local
farmers market last weekend one could find eggplants of every variety –
globe, Japanese, striped, white, even eggplants that looked like
tomatoes. I have a couple still on the vine, after picking the one used
for this recipe that was just begging to be eaten. Here is a wonderful
recipe for baba ghanouj (also
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