Ask-A-Butcher
Senior Cook
The other day I foraged some small pink & white striped egg plant at the farmers market.
I plan on splitting in half lengthwise and marinating in some evoo, garlic, basil, s&p and then grilling.... is the skin on these little critters tender enough to leave on? Or, should I peel them?
Thanks....
I plan on splitting in half lengthwise and marinating in some evoo, garlic, basil, s&p and then grilling.... is the skin on these little critters tender enough to leave on? Or, should I peel them?
Thanks....