The International Eggplant Cookbook

NOTE: AMAZON WILL SHIP THIS BOOK WITHIN 48 HOURS EVEN IF IT SAYS, "WITHIN 2 to 4 WEEKS" OR "TEMPORARILY OUT OF STOCK."

Eggplant lovers, look no further! 136 delicious & delectable eggplant recipes from around the world – even desserts and sweets! You will be amazed at the diversity of eggplant in these international recipes.

Written by an “eggplant junkie,” you'll find favorite recipes like Greek Moussaka, Italian Eggplant Parmigiana, French Ratatouille, Hunan Style Eggplant, Eggplant salad, Indonesian Beef and Green Beans, and North African Turkey Balls from Morocco.

You'll even find eggplant-enhanced versions of traditional recipes such as chili, beef stew, and meat loaf.

And don't forget dessert! Mock Pumpkin Mousse, Chocolate Eggplant Drop Cookies, and Eggplant Marmalade are just three of 10 desserts and sweets made with eggplant in this cookbook.

The recipes are broken down into sections:

• Appetizers & Salads


• Soups


• Eggs & Cheese


• Fish


• Poultry


• Beef


• Vegetables


• Beans, Grains & Pasta


• Desserts & Sweets


• Miscellaneous Recipes

To make your mouth water even more, click the book cover to Look Inside the Book and see the Table of Contents listing all the recipes.

This is truly an international cookbook: oven temperatures are given in Fahrenheit, Celsius and the Mark system; volume and weights are given in Standard U.S. and Metric systems.

You, too, are destined to become an “eggplant junkie” with all the exciting recipes this cookbook has to offer.

Plus! The author knows her eggplant: you'll also learn the history and folklore, cultivation, varieties, nutritional value, and many uses for this mysterious vegetable other than for food. (Hmmm, what could they be?)

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About the Author

Shirley Smalheiser has been a world traveler for five decades. Wherever she travels, she seeks out the favorite restaurants of the locals, so she's sure to taste the authentic local cuisine.

While traveling, she often takes advantage of local cooking schools, such as learning Thai cooking while in Thailand, and Chinese cooking in China.

Shirley taught food and nutrition in the United States for over a decade. She is a Home Economist with a Master's Degree from the University of Iowa.

Shirley's breadth and depth of knowledge of international cooking is impressive and inspiring, as is her ability to make the subject easy even for beginners.

Shirley is now a happy, healthy, globe-trotting senior citizen. When she's not traveling the world, she lives in Israel, in the Negev, where she continues to teach about food and nutrition.

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