Short Stack

Vol 22: Eggplant

$14.00

(only 2 left)

Learning how to cook with eggplant is like a ticket to taste through the world. This little berry (yes, it’s a berry!), is a staple in cultures as wide-ranging as Korea, Israel, and suburban Chicago. Through poignant personal narratives, Raquel’s recipes (think Stuffed Indian Eggplant in Saag Sauce, Sabich, and Eggplant Pork Larb) will reacquaint you with this magical ingredient.

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