I harvested my first rosa bianca eggplant today and decided to try replicating the Wegman’s baba ganoush of my youth, using a couple of tablespoons of greek yogurt and maybe half as much mayonnaise to one 10ish ounce eggplant. No tahini, but I did add a tablespoon or so of raw pine nut butter. Very delicious and close to what I remember, although now that I’ve tried it I’m thinking Wegs may have used sour cream, not yogurt. Also, I need to drain/squeeze the liquid from my eggplant for a better texture. Still, not bad for a first attempt - and I should have more eggplants ripening soon!
BTW, the rosa bianca eggplant is MILES better than any eggplant I have ever bought in a store. Flesh very nutty and sweet with no bitterness once roasted. I’m also growing the Barbarella variety this year but haven’t gotten any fruit yet - I’m looking forward to comparing them. Any other favorite varieties, HOs?
Me too!
Eggplant rollatini
Roasted as a Pizza topping
Roasted along with red peppers in a sandwich
Cubed in casseroles with pasta, sauce
and of course eggplant parm.
