How to roast eggplant and make baba ghanouj
What do you do when eggplants start ripening in droves? You roast them, of course, so they keep longer in the refrigerator. Fine Cooking's Sarah Breckenridge shows Fine Gardening's Danielle Sherry how it's done, and how to make delicious baba ghanouj.
Sarah Breckenridge Managing Web Editor, Fine Cooking by Taunton Press Sarah Breckenridge is the managing web editor of Fine Cooking and a graduate of the Institute of Culinary Education in NYC.
Danielle Sherry Associate Editor, Fine Gardening by Taunton Press Danielle Sherry is an associate editor at Fine Gardening. She graduated from the University of Connecticut and went to work as a reporter for a few daily and weekly newspapers before being hired by Taunton.