White instead of the ordinary deep purple, this eggplant claims a light mushroom-like flavor. These small white beauties are versatile and don’t need extra pre-prep. This interesting side dish is also low in calories and rich in nutrients.
- Casper eggplant, chopped into bite-sized pieces
- 1 tbsp olive oil
- 2-3 cloves garlic, minced
- Fresh rosemary, chopped, to taste
- Salt and pepper, to taste
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté garlic until fragrant.
Add eggplant, cook until tender. Season with salt and pepper to taste.
Recipe submitted by Margaret and Tara Parenti