By coincidence we were give some white aubergines today by an 80 year
vigneron here in the Beaujolais, first time I'd ever seen them. Recipe
they reccomended was to eggdip them, then breadcrumbs and then shallow
fry in medium hot olive oil for 20 mins turning frequently. Hopefully
will get to try tomorrow

Steve

Felice Friese wrote:
> White eggplant is often overpowered by the tomato sauce that is so suitable
> for regular eggplant. Here's
> a recipe that lets the subtle flavor of the white come through.
>