White eggplant, not a clue

[PhilaGardener]

And then there is Baba Ganoush . . .

"He likes it! Hey, Mickey!"

 

[seedcorn]

From some articles, the white varieties have tougher skin. Guess you will find out.

 

[Smart Red]

I

 

[ninnymary]

Jackb, I just saute them in olive oil, salt and pepper. I also make them fried with panko crumbs. I love them in asian dishes, I just don't know how to make those.

Mary

 

[jackb]

Mary,
Basically that is how we also use the purple eggplant. I'll let Theresa experiment with them and see what happens.
Also, thanks to all for the input.
jackb

 

[Sam BigDeer]

thou they are thin marinate and grill them, a good pot of Ragu and garlic bread or make a crisp..
Yes would also other dishes

???????
Sam

 

[Chickie'sMomaInNH]

i've been trying to get the whites to grow for me but i haven't had luck. this year i just didn't get around to them. i don't really know if the skins are tough or not. but no, i've never taken the skins off them since it helps to hold the 'meat' in while it is cooking. my aunt used to make a wonderful eggplant parm but when she passed it went with her.

 

[seedcorn]

I made an attempt at Moussaka tonight. Over cooked the eggplant in oven (burnt edges) but amazed how easy and quick to make it. Very sweet with no added sugar. Gave impression that it had a lot of meat in it while it had very little. Wife-unimpressed...... While I liked it.

 

[digitS']

???????
Sam

Maybe something like this: Grilled Lemon & Garlic Marinated Eggplant

?

You know what? There are simple recipes for eggplant chips, you can serve with your favorite dip.

Steve

 

[jackb]

Steve,
That one sounds like a winner. To complicate things; we are vegetarians, so meat recipes are not an option. Grilled with lemon and my home grown garlic it will be.
Thanks,
jackb