This type of eggplant is similar to the Japanese eggplant but more lavender in color. It also has a lovely creamy texture and is wonderful in braises and stir-fries, pairing well with bold flavors ...
Eggplant, the queen of versatility in the kitchen ... Submerge the croquettes in plenty of hot oil until they acquire a deep golden color all over. Drain them on absorbent paper to remove excess ...
Cut off calyx from eggplant, cut in half lengthwise and sprinkle with salt. So that they retain color, place eggplants in steamer skin-side down and steam for about 12 minutes. Cool. Pat dry ...
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