I grew up in Turkey eating this eggplant. It is very sweet and can be eaten raw. Excellent roasted over an open fire, sauteed, fried, or baked in a casserole. We made preserves and pickles from this variety. This is a great substitute for mushrooms if you are allergic to them. Sauteed with onions makes a great steak topping. I am extremely grateful for the wide variety of heirloom mediteranean area seeds in your catalogue. I am reunited with the flavors of my childhood.
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