KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds1 large eggplant (about 1 1/2 pounds)
8 ounces creme fraiche or sour cream
Juice of 1 lemon
Coarse salt and freshly ground pepper
Comments