SurvivorGirl
Sous Chef
When ever i go to a greek restaurant I order the "veggie kabobs", the all tend to have eggplant on them. The eggplant is always really nice and soft, (like cutting through warm butter), they are also always very creamy inside (skin on). I can never seem to perfect this when i cook them at home, does anyone know what type of eggplant is most commenly used for that sort of a dish?
Thx!
Thx!