"Felice Friese" > wrote in
:

> 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.
>
> <snip>


I once found white eggplant at a local greengrocer. Its skin had the most
marvellous texture; I could have spent all day just feeling it. I was
almost sorry to have to cook it :P

K