At Whole Paycheck yesterday, I found the cutest little eggplant labeled Indian eggplant. I had to buy them because of the cuteness factor and because they were $2.00 off a pound. Now, they look just like regular eggplant, just a mini- me version. Is there something different about these or do I just reduce cooking times of regular recipes? Any terrific ideas? Thanks, all!
And Spring really is coming. I hope...
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)