White eggplant with Catalan spices and saffron aïoli from Vedge: 100 Plates Large and Small That Place Vegetables in the Spotlight (page 120) by Rich Landau and Kate Jacoby

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Japanese eggplants for white eggplants.

  • ruthdeutsch on March 28, 2021

    The saffron aioli is amazing! I always make extra to stash in the fridge and use it on roasted or steamed veggies, eggs, or salmon. It's great on everything. I've also made this with regular eggplants, just cut them into smaller wedges. With rice and a salad, this makes a great meal. Overall, a favorite dish.

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