From eggplant lasagna to baba ghanoush, and from ratatouille to moussaka, the smoky, savory eggplant does it all-whether grilled, fried, stuffed, rolled, baked, or roasted! This handy pocket-size guide to the aubergine contains eggplant recipes inspired by French, Italian, Greek, Middle Eastern, Indian, and Chinese cuisines.
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ISBN-13
978-0-8041-5303-4 (9780804153034)
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Schweitzer Klassifikation
Los Angeles food writer Helene Siegel has written more than 40 cookbooks for a variety of tastes, including the Food Network's Too Hot Tamales, Pure Chocolate, and the bestselling Totally Cookbook series.
Karen Gillingham is the author of Totally Garlic Cookbook, Totally Eggplant Cookbook, Totally Crab Cookbook, Totally Pizza Cookbook, Totally Corn Cookbook, and many other books.
